Half and Half Tortillas (Corn + Flour)

Add the masa harina, flour, and salt to a mixing bowl and combine well. Add two tablespoons of lard. I usually use my hands to crumble the lard into the mixture. Add 3/4 cup warm water and combine as much as you can with a spoon.

Dump the mixture onto a work surface and knead until a cohesive dough is formed. If the mixture is dry and not coming together simply add additional splashes of water. If the mixture is wet or sticky simply add a few sprinklings of masa harina.

Cover with a damp paper towel and let the dough rest for a few minutes as the pan heats up. Note: normally I let dough for flour tortillas rest for 30 minutes but I only let this Half and Half dough rest for 10 minutes and I did not experience any snapback when rolling them out.

Preheat a dry skillet or comal. I used a tad over medium heat on my stove.

Pull off a golfball sized chunk of dough and roll it between your hands. Surround the dough ball with plastic (I used a Ziploc sliced in half) and flatten it with a casserole dish. At this point you can optionally roll them out even thinner using a rolling pin.

Gently peel the plastic off the flattened tortilla and add it to the pre-heated pan. Flip after 10 seconds, then cook each side for 45-60 seconds or until light brown spots are forming on the underside.

As the tortillas cook you can roll out the next one to expedite the process. Store leftover tortillas in an airtight bag in the fridge. To re-heat, simply add them to a pre-heated, dry skillet and cook until warm.