Blackstone Half and Half Tortillas
These Blackstone Homemade Half and Half Tortillas are made with equal parts flour and masa, so you get a soft, bendy tortilla with real corn flavor. The dough mixes in one bowl, a tortilla press does the shaping, and the Blackstone cooks several at a time. No Blackstone? A skillet on the stove works too!
Homemade Hybrid Tortillas
Taco night is our favorite night, and the Blackstone gets a workout. The weak link was always the tortillas. Warming store-bought ones on the griddle helps, but making your own is better, and it's easier than you'd think!
I call these "hybrid" tortillas. They're part flour tortilla and part corn tortilla. The flour keeps the dough soft and easy to handle, and the masa adds that toasty corn flavor. You get a tortilla that folds around a taco without tearing, which is where straight corn tortillas sometimes give up on you.
The Blackstone is my favorite way to cook them. The big flat surface fits several tortillas at once, so you're not standing at the stove flipping them one at a time. If you don't have a Blackstone or another gas griddle, jump to the stovetop instructions below.
You can roll the dough out with a rolling pin if you don't have a tortilla press. It works, but it takes a lot longer. If you plan on making these more than once, get the tortilla press. Worth it!
Why You'll Love This Recipe
- Cooks Fast On The Blackstone - The large surface fits several tortillas at once, so a big batch goes quickly.
- Best Of Both Tortillas - Flour keeps the dough soft and stretchy, and masa adds real corn flavor.
- Simple Ingredients - Flour, masa, baking powder, salt, oil, and hot water. That's the whole list.
- Stovetop Friendly - No griddle? A skillet on the stove works the same way, just in smaller batches.
- Easy To Know When It's Ready - Squeeze the dough. If it doesn't crack, you're good to press.
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- All-Purpose Flour - Bread flour also works if that's all you have on hand.
- Masa Harina (Corn Masa Flour) - Adds the toasty corn flavor. Look for it in the baking aisle or the Mexican foods section. Regular cornmeal won't work here, so check the label!
- Baking Powder - Helps the tortillas puff slightly and stay tender.
- Salt - Kosher salt is best!
- Avocado Oil - Keeps the dough soft and easy to work. Any neutral oil works, and melted lard gives a more traditional flavor.
- Hot Water - Brings the dough together and hydrates the masa. Add it slowly so you don't overshoot.
Great with Blackened Fish Tacos!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Mix The Dough - Mix the flour, masa, baking powder, and salt together. Add the avocado oil and work it in with your hands. Slowly add the hot water and mix until a dough forms.
- Knead And Rest - Knead until the dough doesn't crack when you squeeze it. Cover it and let it rest for 20 to 30 minutes.
- Prep The Press - Line your tortilla press with plastic baggies so the dough doesn't stick. Roll the dough into 1-inch balls.
- Press The Tortillas - Set a ball in the center of the press and press it flat.
- Cook On The Blackstone - Preheat the griddle over medium heat. Cook each tortilla for about 1 minute per side, until it has light brown spots. Flip three times total. They usually puff up on the third flip! If they don't puff, they will still taste awesome. Cook several at a time, and stack the finished ones under a clean towel to keep them warm.
Stovetop Instructions
No Blackstone or gas griddle? Follow steps 1 through 4, then cook the tortillas in a skillet. Preheat a cast iron or nonstick skillet over medium heat. Cook each tortilla for about 1 minute per side, until it has light brown spots. You can only fit one or two at a time, so keep the finished ones stacked under a clean towel while you work through the batch.
Fill them with my Easy Blackstone Carne Asada.
Fill with Blackstone Carne Asada!
Recipe FAQ
Masa harina is corn that has been treated with limewater (made with the mineral lime, not the fruit), then dried and ground into flour. You mix it with water to make tortilla dough. It isn't the same as cornmeal or cornstarch, so don't swap those in.
No. You can roll the dough out with a rolling pin, but it takes longer. A press is faster and gives you an even tortilla every time, so I think it's worth buying one.
If the dough cracks when you squeeze it, it needs more kneading. Keep working it until it holds together without cracking. If it still feels dry after a few minutes, work in a splash of water.
Let them cool, then keep them in an airtight container or zip-top bag in the refrigerator for up to 5 days.
Yes. Cook them first and let them cool completely. Stack them with a piece of parchment between each one, then freeze them in a zip-top freezer bag for up to 3 months.
Warm them on the Blackstone or in a dry skillet over medium heat for about 30 seconds per side. You can also wrap a stack in a damp paper towel and microwave it until warm.
Use for Blackstone Steak Tacos!
Serving Suggestions
More Blackstone Mexican Recipes
Blackstone Half and Half Tortillas
Soft, bendy tortillas made with equal parts flour and masa, cooked on the Blackstone or in a skillet on the stovetop.
Ingredients
- 3 cups flour
- 3 cups masa corn flour
- 1 tablespoon baking powder
- 1 tablespoon salt
- ¾ cup avocado oil
- 2 ½ cups hot water
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Instructions
- Mix the dry ingredients.
- Add the oil. Mix it in with your hands.
- Slowly add the hot water.
- Knead until the dough doesn't crack when you squeeze it.
- Cover and let rest for 20 to 30 minutes.
- Line your tortilla press with baggies.
- Preheat your griddle to medium heat.
- Make 1-inch balls. Cover with a damp towel while you make all of the balls.
- Press in a tortilla press that's been lined with plastic baggies. It is helpful during this step to have a helper doing the pressing while you do the cooking. It isn't necessary, you'll find a flow with the cooking and pressing if you do it solo, but a helper makes things much quicker and easier!
- Cook on the Blackstone griddle. No Blackstone? Cook in a preheated skillet on the stovetop. Cook the first side for about 20-30 seconds, and then flip and cook the other side for about a minute, and then flip again. I've found they usually puff on that third flip. Cook until they have little golden brown spots on both sides.
- Hold in a tortilla holder or inbetween towels.
Nutrition Information:
Yield: 12 Serving Size: 1 Amounts Per Serving: Calories: 596Total Fat: 19gSaturated Fat: 2gUnsaturated Fat: 16gSodium: 585mgCarbohydrates: 97gFiber: 7gSugar: 1gProtein: 11gNutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
