Combining the flavor of corn with the pliable texture of flour, these corn flour tortillas bridge the gap!
Corn Flour Tortillas
Yield:
24 servings
Prep Time:
20 minutes
Cook Time:
2 minutes
Total Time:
22 minutes
5.0 Stars (1 Review)
Ingredients
- 1/4 c. Cornmeal (Yellow, Stone Ground, whatever you please.)
- 3/4 c. P.A.N Cornflour/Masa (It is very important that you use this brand. )
- 1/4 c. Butter, salted/Plant Butter
- 1 t. Salt
- 1 1/2 c. Boiling Water (This water needs to be scalding.)
- 2 c. All Purpose Flour
Instructions
- In a mixing bowl, combine the cornmeal, cornflour, butter and salt.
- Add the boiling water and mix well.
- Let set for a minute or so.
- Add flour a cup at a time and mix until dough is tacky but not sticky. You may need a little more or less flour depending on your environment's humidity levels.
- Portion dough into balls about 2 inches across.
- This dough can be refrigerated up to 3 days.
- Sprinkle flour generously and flatten the balls on both sides on the flour.
- Roll out to desired thickness, mine are usually paper thin.
- Preheat iron skillet on medium high.
- You want these to cook quickly and barely brown because the longer they take to become opaque and cook through, the tougher and drier they will get.
Notes
- Cooked quickly on a hot skillet, they are deliciously soft and pliable.
If not eating immediately, allow tortillas to cool completely, then store in airtight containers or bags. These freeze well for up to a month and can be thawed for breakfast quesadillas in 2 minutes - These deliver all the flavor of a corn tortilla with the texture and holding capability of a flour tortilla! I grew up making these and didn't realize how superior the texture and flavor were until we moved back to the U.S. They are my favorite and at this point I refuse to eat store-bought tortillas anymore.