If you live in Texas then you understand and have experienced the mega H-E-B hype. It’s a magical grocery store that has everything your heart could possibly desire. And this is where my husband and I first discovered our first Corn & Flour hybrid tortilla. It’s a delicious alternative or middle ground option for your next meal that requires tortillas.
We loved them so much we decided to try our hand making them at home. There is nothing more tasty than a homemade tortilla! We found our inspiration from The Hispanic Kitchen for this recipe and made some changes to suit our preferences. The result is a buttery tortilla that is well worth the effort!
Homemade Corn & Flour Tortillas Recipe Walkthrough
I did not realize how easy it is to make tortillas at home. I always assumed that it is as difficult and time consuming as making bread. However, I am so pleased to have learned different and am happy to provide a walkthrough for how you can achieve it in your own kitchen.
It’s a simple, 5-ingredient recipe that only requires a tortilla press in terms of fancy equipment. But, you will be thrilled to learn that you can hand press the tortillas to flatten them, if you are so inclined. The result will not be a perfectly flat and round edged tortilla, but they will still be tasty!
Step 1: Mix all-purpose flour, corn flour, baking powder, and salt together.
Make sure that all of the dry ingredients are fully combined before moving on. This ensures an even distribution of key ingredients throughout the dough.
Step 2: Add ghee butter to the flour mixture, before slowly adding the water. Mix everything together until a crumbly dough begins to form.
Once the ghee butter and water have been added, a crumbly dough will start to form. Once it begins to look like the attached photo above, it is ready to be transferred to a flat surface to be worked into a proper dough.
Step 3: Work the crumbly dough on a flat surface until it begins to come together into a pliable dough.
The dough will start off very shaggy, but it will come together once it has been worked on a flat surface. Since the dough is not sticky, you will not need to flour the surface that you will be working the dough on. The dough is complete when it no longer has any flour visible and is able to shaped into a giant ball.
Step 4: Shape dough into 16 small balls of dough.
Make sure that each ball of dough weighs 30 grams. This will ensure that each tortilla is the same size and requires the same cooking time.
Step 5: Allow the dough to rest in a ziplock back for 20 minutes.
Resting the dough for 20 minutes in a ziplock bag allows the all of the ingredients in the dough to become fully hydrated before being cooked. This allows the gluten in the dough to relax and makes it easier to shape and press into tortillas.
Step 6: Press the dough in a tortilla press to flatten.
If you are using a tortilla press, be sure to use a ziplock bag to line the press. This prevents the dough from sticking to the press. However, you can also shape the dough by hand if you don’t have a press. The tortillas will be more irregular in shape and thickness, but will still be plenty tasty to eat!
Step 7: Place on a heated grill until bubbles form on the tortilla before flipping.
Cook each side until bubbles begin to form, about 30-60 seconds.
And that’s it! You have fresh, Homemade Corn & Flour Tortillas. Once you make these tortillas, you won’t go back to store bought tortillas.
They’re easy to make and even easier to eat. Lucky for you, they only have 60 calories each. So, you can eat as many as you’d like and not feel guilty about it. That’s a win in my book!
Ways to Use Your Corn and Flour Tortillas
I’m sure you know plenty of ways to put tortillas to good use, but I wanted to leave you with some of our favorite recipes.
- Reverse Seared Santa Maria Tri Tip
- Air Fryer Quesadillas or Oven Baked Quesadillas
- Migas Breakfast Tacos
- Ground Pork Al Pastor
- Ground Chicken Chorizo Tacos
- Traeger Smoked Mexican Chicken or Grilled Chicken Breast
- Tacos de Bistec
- Grilled Beef Fajitas
- Smoked Ribeye Tacos
- Smoked Chicken Tacos
Whatever you end up serving your corn and flour tortillas with, I hope you enjoy them. If you love them, let me know in a recipe review!
- 1 C (120g) All-Purpose Flour
- 1 C (120g) Masa Harina Corn Flour
- 1 tsp Baking Powder
- 1 tsp Salt
- 3 Tbsp (42g) Ghee Butter
- 7 oz Water, warm
- In a large bowl, mix the all-purpose flour, corn flour, baking powder, and salt together.
- Add the ghee butter before slowly adding the water. Mix everything together until a shaggy dough begins to form.
- Pour out the crumbly dough onto a hard surface. Work the mixture together until the flour is completely incorporated. The dough will morph into a slightly tacky and workable consistency.
- Shape the dough into 16 balls that weigh 30 grams each.
- Let the dough rest for 20 minutes in a ziplock bag.
- Flatten the dough using a lined tortilla press. If you don't have a tortilla press, you can flatten the dough with your hands or roll it out with a rolling pin.
- Place the tortilla on a warm griddle or pan. Cook each side until bubbles begin to form, about 45-60 seconds.
You can use your hands or a rolling pin to flatten the tortillas if you do not have a tortilla press. The result will be the same, just a bit more rough around the edges in terms of visual appeal.
Nutrition Information:Yield: 16 tortillas Serving Size: 1 tortilla
Amount Per Serving: Calories: 60Total Fat: 3gCarbohydrates: 7gProtein: 1g