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ChefSteps

55 small street-style; 16 extra large for burritos

What’s the secret to an epic scratch-made flour tortilla? Corn!Not just any old corn, though. We’re talking about hominy—white corn that’s gone through the <a href="https://www.chefsteps.com/guides-tools/what-we-learned-while-pursuing-the-easiest-from-scratch-masa">nixtamalization process</a>. To make a <a href="https://www.chefsteps.com/recipes/make-your-own-fresh-masa-with-just-a-blender">corn tortilla from scratch</a> you first have to soak dried corn kernels in a cal (aka calcium hydroxide) solution. This takes up to 24 hours. But cheap canned hominy has already gone through the process, which saves us a ton of time. Adding flour, fat, and a leavening agent to blended hominy yields a tortilla that’s tender and stretchy. It has flavor and aroma notes of the corn tortillas we know and love, plus the elasticity, durability, and structure of flour tortillas (which makes this dough ideal to create larger sizes for fajitas and burritos). Truly the best of both worlds. The extra special surprise in this recipe is chicken bouillon powder. Totally optional, this seasoning is loaded with umami and gives these tortillas a satisfying savoriness—they’re craveable and snackable all on their own, without fillings, sauces, or salsas! (You could also sub in the <a href="https://www.chefsteps.com/recipes/umami-mushroom-bomb-that-you-can-drop-on-anything">ultimate umami seasoning powder</a> instead.)