Tortillas

These tortillas are great to use for burritos or wraps. They use a combination of Masa corn flour and regular wheat flour, which makes them easier to prepare than ones made from just masa, but they have a better flavour than plain flour ones. If you don't have any masa then just leave it out and use 2 cups plain flour instead, or for a full flavour use 2 cups of masa and no wheat flour, though this may need more water and is a bit more difficult to work with (but tastes better if making into corn chips or tacos). As with the other recipes on here, this one isn't culturally authentic, but is tasty and simple to prepare.

Masa harina is a flour made from corn that's been dried and specially treated with limestone (a process called nixtamalisation, which makes the vitamins and minerals in the corn more bio-available), and is the traditional corn flour used in Mexican cooking. I only use the Tio Pablo brand, so can't comment on any others. The yellow one has the best flavour in my view. 

These are best eaten on the day they're made but will last a day or two in a sealed bag or container, and can be frozen, though that can make them a bit brittle. You can also cut them into triangles and fry in oil to make a sort of corn chip which is pretty good.

Quantity: 8

Prep time: 30 minutes + 30 minutes rest

Cook time: 15 minutes

Ingredients 

Quantity	Ingredient
1 c	Flour
1 c	Yellow Masa Harina
2 pinches	Salt
1 - 2 Tbsp	Olive oil
1 c	Boiling hot water

Method

1. In a largish bowl add the flour, masa harina and salt and mix together
2. Add the olive oil and hot water and mix with a table knife until roughly combined
3. Allow to cool for a couple of minutes, until you can handle the dough without burning your hands, then tip out onto a bench and knead for about 2 minutes until you get a smooth dough
4. Place the dough back in the bowl, cover with a tea towel and leave to rest for about 30 minutes
5. After resting, split the dough into 8 equal pieces
6. Roll each piece into a ball, then flatten and roll out into a circle about the size of a dinner plate, or the size of your frying pan if that's smaller
7. Heat a frying pan to a medium heat then dry fry (that is, no fat or oil in the pan) the tortillas 1 at a time. I find it works best to cook for about 30 seconds, then flip and cook another 30 seconds then repeat. After both sides have had the initial 30 second cook the tortilla should start puffing up. Keep cooking and flipping as needed until you start getting lightly browned patches on each side
8. Place the cooked tortillas onto a tea towel to cool slightly before stacking. They're now ready to use for burritos, enchilladas, wraps etc.