Not Totally Corn Tortillas
The oil makes a nice difference.
- 1 cup corn flour
- 1 cup white flour
- 1/2 teaspoon sal en grano
- 1 teaspoon of juice from a small green limón
- 1 cup water
- 1/4 cup avacado oil
- Mix the flours & salt together, add the limón juice, water, & oil to make a dough. Knead on a floured surface until smooth, adding more water or flour if necessary. Divide into 18 to 20 parts. Shape into balls and roll out thin with a rolling pin on a well floured surface, or tortilla press between two pieces of wax paper. Brush oil on a griddle pan and brown tortillas (bubbles should start forming), flip tortillas over and repeat. A flat cast-iron skillet works well.
- I have tried a number of corn tortilla recipes but they never worked well for me – too dry and crumbly. This works well every time, especially since it's difficult to just run over to a grocery store to pickup a tiny package of the corn tortillas that they do sell here. I sure do miss the bulk packages that Sams Club offers!