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.
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Mexican Basics: Homemade Flour Tortillas
- Total Time: 26 minutes
Description
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
- 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. If necessary, add more water one tablespoon at a time.
- 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.
- 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.
- Prep Time: 25 minutes
- Cook Time: 1 minute
Original Recipe from Better Homes & Gardens Mexican Cookbook
Looking for a Homemade Corn Tortilla Recipe? Head on over to Spicie Foodie!
7 Comments
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.
That’s really cool JC, thanks for stopping by and telling us.
growing up in San Diego, great tortillas are everywhere!!!! lived in Germany for 4 years and had to shop at the commissary, corn tortillas were hard enough to come by……they never stocked flour…so I made them…they were so GOOD!!!! my mom even mailed me my favorite taco sauce…….all they stocked was Tabasco….that is NOT taco sauce….stopped making them once we got back stateside…once again living in the San Diego area…then Phoenix…another great tortilla place….now we are in N Colorado and have 2 places that we know of that make them daily…but really homemade is so good…
So glad you like them Shelley! Thanks for stopping by!
~Liz
Can you double this recipe? Or should I make two separate batches?
Hi Lindsay, yes you can double it, no problem at all.
Happy Cooking!
~Liz
Can you substitute vegetable oil for the shortening?