Tortillas (Corn & Flour)

By trf0ster

Ingredients

• Corn:
• 2 cups masa harina
• 1 cup + 2 tbsp water
• pinch salt (optional)
• Flour:
• 4 cups all purpose flour
• 1/8 tsp baking powder
• 1/2 cup vegetable shortening
• 1 1/2 tsp sea salt
• 1 cup warm water
• Both recipes make 12 tortillas

Preparation

Step 1

Corn Tortillas:
1-Combine masa and water in a large bowl.
2-Mix until a smooth dough forms. You may need to add a bit more water or a bit more masa.
3-Break dough into golf ball-sized pieces (1 1/2-2 inch balls) and cover it with plastic wrap.
4-Use a tortilla press or a rolling pin. Use two sheets of wax paper with either method.
5-Stack them up between pieces of wax paper.
6-Heat a nonstick skillet over medium-high heat. Place tortilla on the skillet and cook for 30-60 seconds on each side. The surface of the tortilla will look slightly dry.
7-Place cooked tortillas between two clean dish towels to keep them moist until ready to eat.


Flour Tortillas:
1-Mix the flour and baking powder in a bowl.
2-Add the vegetable shortening and mix it in with your hands until you get a coarse meal consistency.
3-Dissolve the sea salt into the water.
4-Drizzle the salt water mixture into the flour and mix with your hands into a soft dough. Add more warm water if it's not coming together.
5-Resting the dough before rolling it out is the secret to making them easier to roll.Form the dough into a ball. Put it in a bowl and cover for 20 minutes.
7-Break the dough ball into twelve smaller balls. Put a little bit of shortening on your hands and roll them into balls.
8-Flatten each ball out into a tortilla. Put flour on the surface before rolling them out. Get them as thin as possible.
9-Preheat a pan on medium heat. Cast iron works well for tortillas.
10-Lay the tortilla on the pan and flip after 15-20 seconds. Bubbling is normal.