Have you noticed these tortillas in half and a half in your grocery store lately?
While most of the tortillas purchased in stores are corn or flour only, these both use Tortilla itself. It looks crazy?! You end up with a more abundant tortilla that still has a lot of corn flavor.
I intend to experiment with them and I finally succeeded last week, and I’m glad I did it! I thought they were total custodians and I think this recipe offers a great update compared to the versions purchased in the shop.
How to do half and half Tortillas
My starting point to arme with these Half and half The beauties were the original recipe of Tortillas by corn:
2 cups of Harina
1/2 teaspoon of salt
1. 5 cups of hot water
Masa Harina is a dehydrated corn mixture and it is the easiest way to get homemade corn tortillas at home. If you are new to Masa Harina, you can read more here.
Lately I’m still using Bob’s Red Mill for Masa Harina, so all the lots in this post have been made with this organic option:
But there are other good options for Masa Harina, so don’t sweat the brand too much. This post compares Masa Harina Brands.
For lot no. 1 I just exchanged a cup of Masa Harina with a cup of flour for all uses.
And I chose not to add fat just to get an idea of my starting point. Note that corn tortillas are generally made without fat or lards, while flour tortillas are the opposite and always contain fat.
So the list of ingredients n. 1 batch seemed like this:
1 cup of Harina
1 cup of flour for all uses
1/2 teaspoon of salt
1 cup of hot water
Just add a little water to the mixture in the bowl and combine it as much as possible, then download it on a work surface and add the rest of the water in an incremental way until it forms a cohesive dough.
To flatten the pasta balls I pulled out the trusted dish of the saucepan.
Note: it is a ziploc bag with the cut top that surrounds the flattened tortilla.
Then he cooked them in a dry pan over medium heat for 45-60 seconds per side.
And the result?
Very promising flavor but the interiors were a little rubbery, as if they hadn’t cooked to the end.
So for batch #2 I added the fat.
The original recipe of Tortillas di Farina uses a single spoonful of fat for cup of flour, so I went with 2 tablespoons for this lot:
1 cup of Harina
1 cup of flour for all uses
1/2 teaspoon of salt
2 tablespoons of lard
1 cup of hot water
And yes, I used lard! Lard sings miracles in Farina tortillas, so I wanted to try the real thing in these experiments. I used this lard made at home.
But keep in mind that you can use other fats to make Tortillas at home. In the past I used bacon and olive oil drips and I got equally good results:
Flour tortillas made with bacon drips
Flour tortillas made with olive oil
So please don’t let the lard turn you from these tortillas half and half! I think you will be able to become creative with fat and still get a good result.
Here’s how Lotto n. 2 took care of the kitchen:
That plethora of brown spots is fat in action and these tortillas have been cooked to the end.
And the flavor? It is incredible what difference can make some fat 🙂 I thought they were fantastic and surely an update for the half and a half purchased in the shop I have in my area.
Subsequently I wanted to experiment with the corn relationship.
Batch #3 seemed like this:
1 1/3 cups of Harina Period
2/3 cups of flour for all uses
1/2 teaspoon of salt
2 tablespoons of lard
1 cup of hot water
And lot no. 4 seemed like this:
1 1/2 cups of Harina
1/2 cup of flour for all uses
1/2 teaspoon of salt
2 tablespoons of lard
1 cup of hot water
I wanted to see how much the flavor changes when the amount of Masa Harina increases, but I must admit that both these lots were quite similar in the flavor for lot no. 2 and came with a disadvantage …
As the amount of flour decreased, they become more fragile and more difficult to launch.
At this point I was flattened them with the saucepan plate and then I tried to take them ultra-subtile with a final passage of the rolling pin. Batch #4 was unable to manage it and broke while trying to unplug plastic from the flattened tortilla. With hindsight this makes sense since the flour gluten acts as a binding agent and lot no. 4 It was just a 25 PCT flour.
So I went back to the batch #2 report and I tried to launch them much thinner than I had before.
And they came out of appearance as follows:
And they had all the characteristics I had hoped when these experiments begin:
- Liest from flour
- A lot of corn flavor from Masa Harina
- Quite thin that the tortilla does not dominate the meal
- A pinch of flavor from fat
I’ll take it!
So the last recipe for batch #2 seemed like this:
1 cup of Harina
1 cup of flour for all uses
2 tablespoons of lard
1/2 teaspoon of salt
3/4 cup of hot water (more more to combine)
With a last special note that gives you full permission to launch these ultra thin!
Okay, if you were wondering about half and half Tortillas, I hope you try to prepare them at some point. I was electrified by the results and I learned a group in the process. Exceptional.
Enjoy.
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Half and half Tortillas (corn + flour)
I keep seeing these tortillas half and a half in my neighborhood and I decided to experience my recipe – I’m glad I did it because they were delicious!
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Porze: 4 (10-14 Tortillas)
Calories: 280Kcal
Ingredients
- 1 cup Harina’s time
- 1 cup Flour for all uses
- 2 spoons lard (or fat of your choice)
- 1/2 teaspoon salt
- 3/4 cup hot water (more to combine)
Instructions
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Add the Masa Harina, flour and salt to a bowl and add well. Add two tablespoons of lard. I usually use the hands to crumble lard in the mixture. Add 3/4 cup of hot water and combine as much as possible with a spoon.
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Download the mixture on a work surface and knead to form a cohesive dough. If the mixture is dry and does not combine, simply add further splashes of water. If the mixture is wet or sticky, simply add some sprinkling of Masa Harina.
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Cover with a damp paper napkin and let the dough rest for a few minutes while the pan heats up. Note: Normally I let the dough for the turtles of Fareina will rest for 30 minutes, but I let this half and a half pasta rest for 10 minutes and I did not experience any snapbacks when I launched them.
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Preheated a pan or a dry comal. I used a little on medium heat on my stove.
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Take out a piece of pasta of golf size and roll it in your hands. Surrounding the dough ball with plastic (I used a ziploc in half) and flatten it with a saucepan plate. At this point you can optionally steer them even thinner using a rolling pin.
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Slick gently plastic from the flattened tortilla and add it to the preheated pan. Abandoned after 10 seconds, then cook each side for 45-60 seconds or until the light brown spots are formed on the lower side.
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While the Tortillas cook, you can spread your neighbor to accelerate the process. Store the remaining tortillas in an airtight bag in the refrigerator. To heat, simply add them to a preheated and dry pan and cook until hot.
Notes
Sometimes it may be necessary to fool to get the heat on the stove. If the tortillas are forming black points quickly, compose the fire. If it takes a few minutes to cook each side, you will have to increase the heat. Ideally, each side uses about 45-60 seconds to form light brown spots on the lower side. For my stove it is a bit on medium heat.
I discovered that the quick method, in which the Tortilla quickly launches after 10 seconds, seal in a little heat and makes your tortillas more likely swell. When the heat is right, the Tortilla will skate after 10 seconds and use only the fingers to slide them on the side of the pan and turn it upside down, then cook each side for 45-60 seconds or until the light brown spots are formed on the lower side.
Do you want to see the last post? We have just put together a list of easy recipes for Cinco de Mayo:
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