Recipe for tortillas using corn AND white flour?
I've had tortillas at restaurants that seem to be a combination of corn masa and white flour - they're soft and chewy like flour, but they have the flavor of corn. In my mind, the perfect tortilla combining the best of both worlds. But I can't seem to locate a recipe from a reliable source, perhaps because they're not traditional. Anyone else ever had these, and more importantly does anyone have a recipe?
(The restaurant I'm thinking of that has these is Agave in Boulder, CO, though I'm sure there are others. You can also buy something similar at the Safeway supermarkets in Boulder, but I'd like to make my own.)
There is a producer of the in the Napa Valley here.
I have never seen a recipe for them as you said they are not traditional. That said, Tortilla making is a pretty forgiving art. I would estimate how corny the ones you have had are and then use that proportion to make a hybrid. So if you think it is about 2:1 then make one part corn masa and 2 parts flour masa work them together, adjust and pat or press.
I wonder whether they use fresh masa, masa harina, or corn flour, in these tortillas.
You could start with a flour tortilla recipe, and try various combinations of alternative flours.
One of my favorite cookbooks (oddly, by a monk!) has a recipe for corn tortillas that uses both corn flour (masa harina) and white flour. Since the cookbook is out of print, I’ll copy the recipe here. Everything in that cookbook is ridiculously good. I should mention that his recipes tend to make enough to serve an army (or a whole monastery, I guess). :-)
From “Simply Heavenly! The Monastery Vegetarian Cookbook” by Abbot George Burke [Macmillan, 1997]
3 cups unbleached white flour
3 cups corn flour (not meal)
1 teaspoon sea salt
1 teaspoon baking powder
1/4 cup corn oil or margarine, melted
1 1/4 cups warm water
Mix the flours, salt, and baking powder. Make a depression and put in the oil (or margarine). Mix with a spoon. Add 1/2 cup of warm water and mix again. Add about 3/4 more warm water, or enough to knead it into bread dough consistency. Let it rest for about 5 minutes. Form into balls about 1 1/2 inches in diameter and dip each ball into flour before rolling it out on a lightly floured board. Cook on a hot, dry griddle until bubbly and brown-flecked on each side. (This will not take long--only a few seconds on a really hot griddle.)
Variation: For deep-fried tortillas, omit the baking powder.