50/50 Corn and Flour Tortillas
Made with equal parts masa harina and all-purpose flour, these chewy-yet-tender corn and flour tortillas have the deep, toasty flavor of fresh corn tortillas but the flaky, puffy richness of great wheat ones. Because they’re also easier to roll out than straight corn tortillas, you can make them large and thin without a tortilla press — a rolling pin is perfectly sufficient. Rip them apart while they’re warm and devour them plain, or use them for burritos, quesadillas, enchiladas, or breakfast tacos. They reheat beautifully in a skillet (for crispness) or a microwave (for soft pliability).