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Soft Flour-Corn Tortillas

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!
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 Small Tortillas


  • 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 1/2-2 cups hot water


  • Start by heating 2 cups of water, at medium heat, in a small sauce pan. In a large bowl, combine the all purpose, corn flour(masa harina), salt and baking powder. Whisk to combine, Set aside. In a small bowl, add the shortening(or lard). Heat in the microwave, just until it melts, about 45 seconds.
  • To the dry ingredients, mix in the melted shortening(or manteca). Mix for one minute. Gradually mix in only 1 1/2 cups of hot water, mixing really well as you go. When the dough comes together, transfer to a flat surface. If if feels a little dry, knead in a little more water. Knead the dough well for 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 20 minutes .
  • When ready, 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 a covered tortilla warmer or pot with lid, lined with a clean kitchen towel. if not eating right away, flip all the tortillas over, 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.


*The first batch was prepared without the annatto. The annatto will not add specific flavor, it is more to add some color. In the past, when I have prepared this recipe, I have used a little more water. So it's best to just mix it in gradually until the dough feels soft and doesn't crack around the edges if you roll out a dough ball.