We made these from scratch for a Fish Taco party in the kitchen.  Dry -grilling them in frying pans set off my smoke alarm!  They’re a lot of trouble, so if you choose to buy a package from your local grocery, no one will blame you at all.

Soft Tortillas (Wheat and Corn)
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There are NOT the kind you press in that contraption you bought in Mexico.
Servings
24 or more
Servings
24 or more
Soft Tortillas (Wheat and Corn)
BigOven - Save recipe or add to grocery list
Print Recipe
There are NOT the kind you press in that contraption you bought in Mexico.
Servings
24 or more
Servings
24 or more
Ingredients
  • 3 cups All Purpose Flour
  • 3 cups Instant Corn Masa Mix which is NOT the same thing as Masa Harina
  • 1 tsp Salt
  • 1 tsp Baking Powder
  • 1/4 cup Vegetable oil
  • 1 1/2 to 2 cups Cold water more or less
Instructions
  1. Combine all dry ingredients in a large bowl.
  2. Add the oil, stirring it through the flour (it will be lumpy).
  3. Add 1 cup of warm water, and start mixing with your hands. Continue to add water until the mixture has the consistency of play-dough. If your humidity is low, extra water may be required.
  4. Turn the dough out onto the counter and knead until smooth, about 4 minutes.
  5. Cover with plastic wrap and let it rest for 10 minutes (or up to 2 hours, more if refrigerated).
  6. Divide into balls about the size of a billiard ball. Roll into circles as thinly as possible.
  7. Cook on a hot, dry griddle or thick-bottomed frying pan until slightly bubbled and flecked with brown on each side.
  8. Hold covered or wrapped with foil until ready to eat. Tortillas can be made ahead and re-warmed in the microwave, or in the oven if well-wrapped with foil.