Friday, May 28, 2010

Corn & Flour Tortillas

(about 8 large or 12 small tortillas)

I couldn't decide whether to make corn or flour, so I ended up combining the flours.
1 cup unbleached flour, perhaps a tbsp or so more
1 cup masa harina
1/4 cup lard, shortening or unsalted butter (1/2 stick)
1 tsp baking powder
1 tsp salt
3/4 - 1 cup warm water

Place 1 cup flour, masa harina, lard, shortening or butter, baking powder and salt in a bowl of a food processor fitted with the dough blade. Pulse a few times to combine the ingredients.

Pour about 3/4 of a cup of warm water down the chute with the motor running.

Add either a bit more water or flour until you have a soft dough ball which leaves the sides of the bowl cleanly. Run another minute or so, or remove the dough and knead it a bit. Cover and allow to rest for about 30 minutes.

Divide the dough into 8 to 12 balls. Either roll each one out or flatten them in a tortilla press between 2 pieces of parchment paper.

Cook the tortillas, one at a time in a hot ungreased skillet, about 1-2  minutes on each side. Adjust the temperature if necessary to keep them from burning.


Natalie said...

What!? Why have I never found your blog before? Everything looks fantastic! And we are both in Dallas! I look forward to reading more. And you have inspired me to finally use my tortilla press.

Tia Chocolate said...

I am curious as to the texture and flavor...was it soft? crispy chewy? did it fluff up on the griddle? I've been making tortillas since I was 8 (both corn and flour) but have never mixed the two...sounds intriguing! :)

Gerlinde in Washington said...

The texture seemed closer to a corn tortilla, but a bit softer. They didn't fluff up as much as I thought they might, but I liked them nonetheless.

Gerlinde in Washington said...

Natalie, thanks very much! This blog has only existed for a few months, and I am enjoying it.

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