corn and flour tortilla recipe

Written BySheba G Updated On
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The Best corn and flour tortilla recipe

I’ve been making tortillas from scratch for years, and I still get excited every time I think about it. There’s something special about the process of combining simple ingredients to create a delicious, versatile flatbread.

My family loves when I make tortillas, especially my kids who can’t get enough of them. They’re perfect for wrapping around tacos, using as a base for sandwiches, or just snacking on as is.

The best part? Tortillas are ridiculously easy to make, and with this recipe, you’ll be making them in no time.

This recipe is a staple in many Mexican households, and I’m excited to share it with you. It’s a great way to connect with your heritage or simply enjoy a tasty treat.

The process of making tortillas is meditative and calming, which is part of their appeal for me. Once you get the hang of it, you’ll be whipping up tortillas like a pro.

I’ve tried various recipes over the years, but this one remains my go-to. It’s easy to follow and produces consistently delicious results.

Corn and Flour Tortilla Recipe

Corn and Flour Tortilla Recipe

4.9 from 735 votes

This recipe combines the earthy flavor of corn with the pliability of flour to create a soft, versatile tortilla. Perfect for tacos, wraps, or quesadillas, these tortillas are easy to make at home.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time30 mins
Servings: 8Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Tortillas

1 cup masa harina (corn flour)
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/4 cup vegetable shortening or lard
3/4 cup warm water

👨‍🍳Directions

1In a large mixing bowl, whisk together the masa harina, all-purpose flour, salt, and baking powder.
2Cut in the vegetable shortening using a pastry cutter or fork until the mixture resembles coarse crumbs.
3Gradually add the warm water, mixing with your hands until a soft dough forms.
4Knead the dough in the bowl for 2 minutes until smooth; if it is too dry, add a teaspoon more water, one at a time.
5Divide the dough into 8 equal balls and cover them with plastic wrap or a damp cloth to prevent drying.
6Let the dough rest for 10 minutes to relax the gluten.
7Place a cast iron skillet or comal over medium-high heat until hot.
8While the pan heats, place a dough ball between two sheets of plastic wrap and press with a rolling pin to form a 6-inch round, about 1/8 inch thick.
9Carefully peel the tortilla from the plastic wrap and lay it in the hot skillet.
10Cook for 30 to 45 seconds until the bottom has light brown spots and the edges begin to curl.
11Flip the tortilla using a spatula and cook the other side for 30 to 45 seconds until puffed slightly and browned in spots.
12Transfer to a plate and cover with a clean kitchen towel to keep warm while repeating with remaining dough balls.

🔧Equipment

Mixing bowl
Pastry cutter or fork
Cast iron skillet or comal
Rolling pin
Plastic wrap or damp cloth
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 4g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 290mg🌾Total Carbs: 19g🥦Dietary Fiber: 1g🍬Sugars: 0g🥩Protein: 2g

📝Notes

Tips: For softer tortillas, use warm water and let the dough rest fully. Store leftover tortillas in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

Watch Video Of How Corn and Flour Tortilla Recipe Works

This corn and flour tortilla recipe is always a good idea for any occasion.

Whether you’re hosting a big family gathering or just need something quick and easy for dinner, these tortillas are sure to please even the pickiest eaters.

Plus, they’re so versatile – use them as wraps for tacos, as bases for sandwiches, or just enjoy them on their own with some salsa or guacamole.

❓ Frequently Asked Questions About Corn and Flour Tortilla

Q: What type of flour should I use?

A: For traditional tortillas, use all-purpose flour that contains ’00’ or ‘caputo’ flour. This type of flour has a finer texture and will give your tortillas a more tender crumb.

Q: Can I use a stand mixer to mix the dough?

A: While it’s technically possible to use a stand mixer to mix the dough, I highly recommend mixing by hand to develop the gluten in the dough. This will give your tortillas more structure and help them hold together better.

Q: How do I know if my dough is ready?

A: The dough is ready when it has come together in a ball and feels smooth and elastic to the touch. If it’s still sticky or crumbly, continue kneading until it reaches the right consistency.

Q: Can I store tortillas in the refrigerator?

A: Yes, you can store tortillas in the refrigerator for up to 3 days or freeze them for up to 2 months. Simply wrap them tightly in plastic wrap or aluminum foil before storing.

Q: How do I reheat leftover tortillas?

A: To reheat leftover tortillas, simply wrap them in a damp paper towel and microwave on high for 20-30 seconds or until warm and pliable.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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