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Ingredients
- 2 c. White flour
- 13 Tbsp. White flour
- 1 c. Masa corn flour
- 3 Tbsp. Masa corn flour
- 1 c. Crisco or possibly other vegetable shortning, optional lard
- 4 tsp Baking pwdr
- 1Â 1/2 c. Water, tempid
Directions
- Flours should equal 4 c. with 30 % masa. Vegetable shortning is preferred but lard can be used. Use 1 tsp baking pwdr per c. of flour (4 tsp. for 4 c.) dash of salt 1 1/2 c. tempid (luke hot) water
- Mix the flour and shortening together with your hands till the shortening is well dispersed. Add in the water and mix to a pie dough consistency. Roll out as thin as possible. Cook on a very lightly greased 400 degree griddle.
- Keep hot wrapped in damp towels in a hot oven.
- Tommy Grimes developed these as a hybrid tortilla. They combine some of the better flavors and textures between flour and masa tortillas. They will roll quite thin or possibly may be left medium thickness and still cook through.
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