Corn and Flour Tortilla Blend

This is the perfect blend of corn and flour for a tortilla.  The corn helps to make the traditional tortilla more pliable while also adding a delicious flavor to upgrade your traditional tortilla.  These are perfect for street style tacos.

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Corn and Flour Tortilla Blend

Prep Time1 hour hr

Cook Time30 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Side Dish, Snack

Cuisine: Mexican

Keyword: corn tortilla, flour tortilla

Servings: 12

Equipment

• 1 Tortilla press can use a rolling pin if you don't have one
• parchment paper
• 1 bowl
• 1 damp kitchen towel
• 1 cast iron skillet you can use a regular skillet if you don't have one

Ingredients

• 1 1/2 cup Organic masa harina
• 1 1/4 cup Einkorn flour
• 1 tsp Salt
• 1 tbsp Extra virgin olive oil
• 1 1/2 cup Water

Instructions

• In a bowl, combine 1 1/2 cup Organic masa harina, 1 1/4 cup Einkorn flour, 1 tsp Salt, 1 1/2 cup Water 1 tbsp Extra virgin olive oil.
• Mix with a wooden spoon until combined. Cover the bowl with a damp towel and let rest 1 hour.
• Roll into 12 even balls.
• parchment paper cut into squares to fit the tortilla press.
• Place one piece of parchment paper on the tortilla press. Place one ball on top and place a piece of parchment paper on top of that.
• Press the tortilla flat.
• Heat a cast iron skillet over medium heat. Make sure it is hot.
• Place the tortilla onto the cast iron skillet and heat one minute or until bubbly.
• Flip and do the same thing to the other side.
• Repeat until all 12 tortillas are done.

Notes

To freeze, place parchment sheets between the tortillas. Place into a gallon size ziploc bag and freeze for up to 2 months.