{"id":7064201,"date":"2026-09-22T21:52:04","date_gmt":"2026-09-22T21:52:04","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/blackstone-half-and-half-tortillas\/"},"modified":"2026-09-22T21:52:04","modified_gmt":"2026-09-22T21:52:04","slug":"blackstone-half-and-half-tortillas","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7064201","title":{"rendered":"Blackstone Half and Half Tortillas"},"content":{"rendered":"


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These Blackstone Homemade Half and Half Tortillas<\/strong> are made with equal parts flour and masa, so you get a soft, bendy tortilla with real corn flavor. The dough mixes in one bowl, a tortilla press does the shaping, and the Blackstone cooks several at a time. No Blackstone? A skillet on the stove works too!<\/p>\n

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Homemade Hybrid Tortillas<\/h2>\n

Taco night is our favorite night, and the Blackstone gets a workout. The weak link was always the tortillas. Warming store-bought ones on the griddle helps, but making your own is better, and it’s easier than you’d think!<\/p>\n

I call these “hybrid” tortillas. They’re part flour tortilla and part corn tortilla. The flour keeps the dough soft and easy to handle, and the masa adds that toasty corn flavor. You get a tortilla that folds around a taco without tearing, which is where straight corn tortillas sometimes give up on you.<\/p>\n

The Blackstone is my favorite way to cook them. The big flat surface fits several tortillas at once, so you’re not standing at the stove flipping them one at a time. If you don’t have a Blackstone or another gas griddle, jump to the stovetop instructions below.<\/p>\n

You can roll the dough out with a rolling pin if you don’t have a tortilla press. It works, but it takes a lot longer. If you plan on making these more than once, get the tortilla press. Worth it!<\/p>\n<\/div>\n

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Why You’ll Love This Recipe<\/h3>\n