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The secret ingredient in amazing flour tortillas? Corn!

We’re talking about hominy—white corn that’s gone through the nixtamalization process. To make a corn tortilla from scratch 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.

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