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Mexican Basics: Homemade Flour Tortilla Recipe

All this week we are sharing Mexican Basics with you. Yesterday we shared a recipe for Classic Guacamole, that is super easy to put together and delicious too! Making this Homemade Flour Tortilla Recipe is also one of the easiest things you can do. Take the word of a novice when we’re talking about making breads of any type. I like making these fresh but it works just as well to make a big batch of these and store them in the freezer, you can freeze homemade tortollas for up to a month.

There’s only a handful of steps so let’s get to it…

How to make Homemade Flour Tortillas

Add all the dry ingredients, flour, baking powder and salt to a large bowl

Add the shortening and cut it in with a pastry blender until blended well

Then you slowly add the warm water to the mix, tossing and blending with your hands just until it forms a ball

Now cover it and let it set for 15 minutes

Then divide into equal portions and roll into balls, 8 for large tortillas or 12 for small tortillas

On a floured surface roll the dough out with a rolling pin. Or if you have a Tortilla Press, use that to flatten the tortilla.

Tortillas cook up fast, all that is needed is an ungreased pan over medium high heat, and cook for 30 seconds on both sides.

Mexican Basics: Homemade Flour Tortillas

Rating: 41

Prep Time: 25 minutes

Cook Time: 1 minute

Total Time: 26 minutes

Mexican Basics: Homemade Flour Tortillas

Easy recipe to make fresh flour tortillas for the family. Recipe from PocketChangeGourmet.com

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons shortening
  • 1/2 cup warm water

Instructions

  1. Add all the dry ingredients, flour, baking powder and salt to a large bowl.
  2. Add the shortening and cut it in with a pastry blender until blended well.
  3. Then you slowly add the warm water to the mix, tossing and blending with your hands just until it forms a ball. If necessary, add more water one tablespoon at a time.
  4. Now cover it and let it set for 15 minutes then divide into equal portions and roll into balls, 8 for large tortillas or 12 for small tortillas.
  5. On a floured surface roll the dough out with a rolling pin.
  6. Tortillas cook up fast, all that is needed is an ungreased pan over medium high heat, and cook for 30 seconds on both sides.

Notes

You can store these in the refrigerator or freezer for up to a month. Place sheets of wax paper between the tortillas to prevent them from sticking together and thaw them completely before cooking.

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Original Recipe from Better Homes & Gardens Mexican Cookbook

Looking for a Homemade Corn Tortilla Recipe? Head on over to Spicie Foodie!

Comments

  1. I love that you make your own tortillas. My grandmothers (both of them) made tortillas regularly. After they made the dough, the would pinch off pieces of the dough and putting a little shortening (they used lard) in their hands, rolled them into bolitas (balls). Then they would put them in a large flat-bottom mixing bowl and cover them with a towel and let them rest. My paternal grandmother had an outdoor kitchen with a wood-burning stove and used to make her tortillas on that stove. The aromas on tortilla making day were wonderful! Thank you so much for your post. It brought back warm and wonderful memories.

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