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These tortillas have a hint of that nice corn tortilla flavor but the flexible texture of a flour tortilla. They are excellent by themselves, stuffed for enchiladas or burritos, or even made thicker to become flatbread.
See the related blog post for a picture tutorial.
Mix ingredients until a soft dough forms. Divide into 8 balls. Flatten each ball of dough between two pieces of parchment paper and use a rolling pin to roll out (it should be very thin and approximately 6-8 inches in diameter). Cook on a preheated nonstick skillet for about 30 seconds on each side.
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surlykitchen on 5.6.2010
i made these the other day. the were so much easier to work with than the all corn version I tried. thanks for the recipe.
katn85 on 4.21.2010
I LOVE making my own tortillas, and had been curious about how to make a corn tortilla that was still flexible. Can’t wait to give these a try
culinarycapers on 4.20.2010
I have been wanting to make corn and flour tortillas… yummy!