Truth be told. I don’t always make homemade tortillas. Especially if I’m making salsas, rice, beans, meat, sauce (and 20 other things it seems). We take taco night pretty seriously after all!
I’ve started using “golden blend” tortillas for enchiladas because they hold up so well (like a corn tortilla) but are also more pliable, like a flour tortilla.
I wanted to make homemade tortillas for these smoky halibut tacos because the slaw was made ahead of time and the fish would be finished just before so I knew I’d have time to do tortillas with them.
They are very easy and super easy to roll out or press. I prefer using a tortilla press because it’s so fast and they stay in a nice circle better. But if you don’t have one rolling out will work just fine.
They are sturdy enough to use in enchiladas or something with a lot of salsa or sauce but also tender and pliable.
Golden Blend Tortillas
Ingredients
- 1 cup all purpose flour
- 1 cup Masa Harina
- 1/2 teaspoon salt
- 1 cup warm water
- 2 Tablespoons olive oil
Instructions
- Place the flour, masa harina, and salt in a medium bowl and whisk to combine well.
- Add the water and olive oil and mix with a wooden spoon until incorporated.
- Knead by hand for a couple of minutes until smooth and well combined.
If too wet add additional flour, a Tablespoon at a time. You are looking for a fairly tacky dough though so resist adding too much flour. If too dry add water a little at a time. To test pinch off a small amount of dough and flatten. If edges crack it is too dry.
- Place dough in a greased bowl, cover, and leave for 30 minutes.
- Divide into 14 equal portions.
- Line a tortilla press with a cut open gallon ziplock bag.
- Roll each portion into a ball then flatten using the press (or use a rolling pin).
- Heat a dry skillet or griddle on medium heat and cook tortillas until golden and cooked through (about a 45-60 seconds per side). If they are getting too dark before cooking through turn your heat down.
- Keep warm wrapped in a tea towel or in a tortilla warmer.
- Store leftovers in an airtight bag in the fridge.
To rewarm: Wrap a few in moist paper towel and microwave for 30-60 seconds or reheat on a griddle.
