Blue Corn/Flour Tortillas
Servings 24 small tortillas
Equipment
- Tortillas press with plastic liner
- Large bowl
- griddle
- Tortilla Warmer or Clean Kitchen Towel
Ingredients
- 2 c hot water
- 3/4 Tsp Salt
- 1/4 c natural rendered pork lard or vegetable shortening
- 2 c blue corn masa harina, instant corn flour
- 2 c all purpose flour
- 1/4 tsp baking powder
Instructions
- In a large measuring cup dissolve the salt in the 2 cups of hot water. Set it aside.
- In a large bowl, using your hands or a spatula, cream the fat. Mix in the masa harina, flour and baking powder until you have large crumbles. Gradually mix in the seasoned hot water until the dough forms. Knead for 5-6 minutes. The dough will feel soft and slightly elastic. Cover with plastic wrap and let it sit for 10-15 minutes.
- Preheat the griddle/comal to medium heat.
- Roll out 24 equal and small masa balls. Keep them covered with plastic or a slightly damp paper towel.
- When ready, you will flatten the masa balls, one at a time, to yield a slightly thick taco size tortilla. Remove plastic and transfer the tortilla to the preheated griddle. The tortillas cook for 25 seconds on the first side, 35 seconds on the second side, then 25 seconds on the third side.
- Transfer cooked tortillas stacked in a tortilla warmer. The steam created will soften the tortillas further. Cool completely before storing wrapped in paper towels in a plastic storage bag. Keep refrigerated for up to 7 days.