These 50/50 Flour Corn Tortillas are my absolute favorite tortillas. They are flexible and sturdy like flour tortillas, but have the flavor of corn tortillas. They take 45 minutes to make and are perfect for dinner if you have a little extra time.
Ingredients
Ingredients Notes
Flour - I use all-purpose flour for these tortillas. You could swap in whole wheat flour, but I haven't tested it yet. You should expect a slightly denser and stiffer texture. You'll likely need to add a little more water since whole wheat absorbs more water. Start with 1-2 extra tablespoons.
Masa Harina (Corn Flour) - Make sure you're using masa harina, not cornmeal. Masa harina is finely ground and treated with lime. It's easy to find in the Latin foods aisle. I used the brand Maseca.
Vegetable Oil - I prefer using vegetable oil. I tested these with shortening and butter, and while the flavor was similar, the dough was easier to roll out when using vegetable oil.
These Corn Flour Tortillas are great for these hearty Slow Cooker Shredded Beef Enchiladas and Steak and Pico Tacos.
How to Make Half Corn Half Flour Tortillas
Make the Dough
Mix all the ingredients together in a large bowl. The dough should feel slightly sticky.
Knead and Rest
Knead for 1-2 minutes, just until it comes together. Divide into 12 balls, cover, and let rest for 20 minutes.
Shape Dough
Place a dough ball between two sheets of parchment paper. Press it with a tortilla press or use a rolling pin to roll it into a 6-6.5-inch circle.
Cook the Tortillas
Place in a preheated skillet over medium-high heat for 30-45 seconds per side. Flip when bubbles form, and the bottom has light brown spots. Adjust the heat as needed.
The First Tortilla is Like a Pancake
The first tortilla usually takes a little longer to cook, looks a bit paler, and isn't as pretty as the rest. That's just because the pan isn't fully heated yet, a lot like the first pancake.
If you have picky eaters, you can easily make a batch of flour tortillas as well.
Common Mistakes
Too Much Oil - If your tortillas feel oily or greasy, reduce the oil by about ½ tablespoon.
Not Enough Water - This happens to me when testing this recipe. If you don't add enough water, the tortillas can taste slightly raw or chalky even when fully cooked. The dough should feel slightly sticky and very pliable.
Too Much Flour - Adding too much flour (either all-purpose or masa harina) can make the tortillas dry and harder to roll out. Lightly flour your surface, but don't keep adding more as you work.
For the most accurate measurement, use the spoon and level method. Spoon the flour into your measuring cup, then level it off with a knife. A cup of flour should weigh 120g. When I scoop straight from the bag, they weigh around 160g.
Heat - If your tortillas have a lot of dark spots and look wet in places, your heat is too high, lower it slightly. If they take longer than about 1 minute per side, your heat is too low.
Black Carbon Marks On Pan - If tortillas burn, you might notice black residue building up on your pan. I'm able to clean it by applying a paste of baking soda and water, letting it sit for about 30 minutes, then gently scrubbing it off.
Common Questions
Let the tortillas cool completely, then store them in an airtight container or zip-top bag. Reheat in a skillet or microwave (wrapped in a damp paper towel) to bring back their softness.
Keep them at room temperature for up to 2 days or refrigerate for up to 4-5 days.
They are probably too dry due to the dough not having enough water, overcooking the tortillas, or not covering them after cooking.
If your tortillas turned out thick, they likely weren't rolled or pressed thin enough. If you couldn't roll them thinner, the dough may have had too much flour or didn't rest long enough.
Now that you have fresh tortillas...
Half Corn Half Flour Tortillas
Ingredients
- 1 cup all-purpose flour (120g)
- 1 cup masa harina (corn flour) (120g)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup warm water
- ¼ cup vegetable oil
Instructions
- In a large bowl, whisk together the all-purpose flour, masa harina, baking powder, and salt. Pour in the vegetable oil and warm water. Mix until a shaggy dough forms. It should be slightly sticky.
- Turn the dough out onto a clean surface and knead until it comes together into a ball.
- Divide the dough into 12 equal pieces and roll each into a ball. Place the dough balls in a zip-top bag or cover with a damp paper towel. Let rest for 20 minutes.
- Rolling pin: Place a ball of dough between two pieces of parchment paper. Roll into a thin circle (about 6 inches). Lightly press the dough ball flat first. Roll from the center outward, stopping before the edges. Rotate and repeat to keep a round shape. Tortilla Press: Place dough between parchment (or plastic) and press. If the tortilla doesn't spread to 6 inches, use a rolling pin to make it thinner.
- Heat a pan to medium-high heat*. Cook for 30-45 seconds on each side. You know to flip once it starts to bubble, and the bottom has light brown spots. If your tortillas have dark brown or black spots, turn your heat down a little. I have to turn it down a little after a few tortillas.
- Remove the flour tortilla and wrap it with a kitchen towel or foil. This keeps them soft and flexible while you finish the batch. Keep making the rest of the tortillas.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!