Hybrid Corn–Flour Tortillas

• doses: 20

Ingredientes

2 cup masa harina

2 cup all-purpose flour

1.5 tsp salt

2 tsp baking powder (optional, for softness)

6 tbsp oil or melted butter

2–2.5 cups warm water (start with 2 cup)

Instruções

Mix dry ingredients: masa harina, flour, salt, baking powder.

Add fat: stir in oil or butter until crumbly.

Add water gradually until you get a soft, smooth dough (not sticky).

Knead briefly (2–3 minutes) until cohesive.

Rest covered for 20 minutes (very important).

Divide into balls; roll thin (they roll easier than pure corn).

Cook on a hot, dry skillet 30–45 seconds per side until light brown spots form.

Stack and wrap in a towel to keep warm.

Texture Tweaks (choose your vibe)

More corn flavor: 1¼ cups masa + ¾ cup flour

More flexibility (wraps/burritos): ¾ cup masa + 1¼ cups flour

Extra tender: swap 2 tbsp water for milk

Slight chew (taco-shop style): use warm water + oil instead of butter

Storage

Fridge: up to 3 days, wrapped

Freezer: layer with parchment, freeze up to 2 months