50/50 Corn and Wheat Tortillas for Breakfast Tacos

Step 1

Mix dry ingredients in a bowl and add (solid, not tempered) coconut oil. Mix dry ingredients with oil until well-combined and pea-sized crumbles begin to form. Add warm water and mix well. The dough should be oily and not stick to your hands. Knead for 2-4 minutes.

Step 2

Shape the dough into 20-24 balls, cover and let rest for 30 minutes.

Step 3

Preheat a comal on medium-high heat. Press a dough ball using a tortilla press lined with two sheets of plastic.

Step 4

Reduce heat to medium and lay tortilla down. Let cook ~20-25 seconds until it browns and easily releases from Comal. Flip and cook other the side for about 20 seconds. Flip again, and let cook through the center for an additional 10-15 seconds. Watch for the mythical tortilla puff.