Flour -Corn Tortillas~ The Best Of Both!

While visiting family in Texas, we enjoyed a wide variety of dishes, many of them Mexican as you could imagine. Every time we would shop at the local  Mexican markets and HEB stores, I was intrigued by all of the brands of flour and corn tortillas available to purchase. The bigger markets prepare their tortillas on site and they come out still warm in the packages.

 There was one variety that left me curious. It was a tortilla that was prepared with both corn(masa harina) and wheat flour(all purpose flour). Well, time got away from me, and I never purchased a pack to try out or to bring home to New York. I searched for recipes on You Tube, but found nothing. I googled a few times and found nothing, lol! So, I just mixed the first batch and decided to test it out.  The first batch had more all purpose flour than corn flour, just slightly. The water ratio was off, but it still yielded a nice tortilla. Not the most round and smooth edges, but tasty. 

I stumbled across a recipe finally on Pinterest. The key was equal amounts of both flour varieties. She did instruct you to use a tortilla press. Did not work for me. Lol! Roll with it!!  After a few adjustments, the fourth time was the charm! The picture above was the first batch and it was a fluke, but it came out pretty good for no real recipe!

Did it work? Did I like the results??

The flour-corn dough was easy to work with. I tried using the tortilla press, but it would not work for me. I ended up rolling them out with minimal use of extra flour. Just enough flour so they don’t stick to surface and rolling pin. 

After the dough rest for about 1 hour, I knead it slightly and tear off pieces. Just what fits in the palm of my hand when you pull a piece off. About the size of a golf ball. Place them in a plastice bag, spread out to keep them moist.

This was the second batch. The rliquid ratio was off slighlty, so I had jagged edges when I tried to roll them out. They were still soft though.

Simple Bean and Cheese Quesadillas to test out the first batch. They were great for quesadillas. I brushed them with a little oil as they cooked. 

This is the 4th batch with annatto. The lighting in the kitchen is not the best, so they don’t look as yellow as they really are. I switched from the small round comal to the large nonstick comal, because the small tends to burn extra hot in the center.

Soft Flour-Corn Tortillas with Annatto

 As you can see, the ratio’s were almost perfect. No more jagged edges when I rolled them out. Batch with annatto.

Depending on what surface they are cooked on, you will get different results. The thin metal comal and cast iron wiil yield larger brown spots. The nonstick comal seems to create smaller brown spots. 

The tortillas are soft. They have a mild corn flavor, but the texture of a flour tortilla. The more annatto you add, the more yellow they will become. We love them!

Soft Flour-Corn Tortilla

Enjoy the best of both worlds with this soft flour-corn tortilla! Enjoy the process and enjoy the dishes you create!

4.67 from 3 votes

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Course: Tortillas

Cuisine: Mexican

Prep Time: 1 hour 10 minutes

Cook Time: 35 minutes

Resting Time: 1 hour

Total Time: 2 hours 45 minutes

Servings: 30 Tortillas

Ingredients

• 2 cups all purpose flour
• 2 cups masa harina corn flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup shortening or manteca lard, melted
• 1/3 teaspoon annatto powder optional
• 2 cups plus 2 tablespoons hot water

Instructions

• Combine the all purpose and corn flour. Mix in the salt and baking powder, set aside. In a large bowl, add the shortening(or lard). Heat in the microwave, just until it melts, about 45 seconds. Stir in the annatto powder(if using). Mix in the 2 cups of hot water.
• Gradually add the dry ingredients into the wet, little at a time and stirring well to mix as you go. When the dough comes together, transfer to a flat work surface. If if feels a little dry, add the remaining 2 tablespoons of water. Knead the dough well for 3 to 5 minutes. Divide the dough into 30 balls. I usually tear just enough dough that fits comfortably in the palm of my hand, about the size of a golf ball. If you want bigger tortillas, then you can tear off a little more. Place dough pieces in a plastic bag, spread out, and let them rest for 1 hour.
• After and hour, preheat your comal(griddle) to medium heat for 5 minutes. Roll  dough into a smooth ball and flatten slightly. Place on flat surface and roll out one tortilla, adding as little flour as possible, to about 4 1/2 to 5 inches in diameter.  This dough rolls out much easier the the all flour tortilla. Apply gently pressure as you roll and turn(or flip) as needed to achieve a circle.  
• Test the first tortilla to see if comal is at a good temperature.  Tortilla should begin to bubble slightly a few seconds after you place it on comal.  Once you see many bubbles or one big bubble, turn the tortilla and cook for another 30 seconds. If the temperature is good, you should see brown spots, all sizes on the tortilla. If the spots get dark too fast, your comal is a little too hot. 
• Place tortillas in between a large kitchen towel, spread out, as you cook them. Once done, flip all the tortillas, cover again. Let them cool covered at room temperature. Once cooled, store in a plastic storage bag on the counter for a few days. If not using right away, place in refrigerator for 7-8 days. Reheat on preheated comal for just  a minute, turning as needed. Keep in a tortilla warmer.

Notes

*The first batch was prepared without the annatto. The annatto will not add specific flavor, it is more to add some color.

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!