Homemade Flour Tortillas

OK, so I know that making tortillas at home probably seems totally over the top and crazy to some people. They are so easy to buy at the store and usually used for quick and easy dinners, why would you increase the difficulty?? And at one point in my life I totally would have agreed with you. But, not anymore! First of all, they are not NEARLY as difficult as I thought they would be. I was so surprised the first time I made them. My food processor did most of the hard work for me. Second, the taste and the texture. Seriously, no comparison. I don’t think I can even accurately describe how much better than store bought tortillas. Third, you can freeze them! If you have a weekend with just a few extra minutes then you can make a nice big batch and place them in a freezer. Then they are still grab and go for a quick and easy weeknight dinner.

I first made these tortillas about a year ago when we were living in China (actually, a few of the process pictures are from China!). I was really pushed to make them because, like many things at the import food store, the bag of tortillas I saw every week  on the shelf never seemed to move and was probably months old. And I had a craving for burritos! Now I make them because I love them. Over the past year I’ve become more and more comfortable with the process. Here are a few things I’ve learned along the way:

  • I’ve tried all butter, all Crisco, a combination of the two, and a combination of butter and oil. Hands down the combination of half butter half Crisco is my favorite. In my opinion, it yields the best texture and taste.
  • A lot of recipes say to roll out all of the tortillas and then cook all of the tortillas. I find that I have the best flow when I roll a tortilla and then cook it, and while it is cooking I start to roll the next one. I use the counter space right next to my stove so I am able to roll and keep an eye on the tortilla at the same time. Of course you’ll just have to see which flow works better for you.
  • It’s important to have enough flour to keep the tortillas from sticking (and this helps them keep a better shape, too!) but careful not to use too much, because the raw flour will start to scorch in the pan.
  • If you think you’ve rolled them thin enough, roll them just a little thinner. You’ll be surprised how much the plump up.
  • I have also successfully used half all-purpose and half whole-wheat flour (as you can tell in a few of the process pictures)

 

Delicious ways to use your tortillas

BBQ Pork Tenderloin Wraps
Best Fajita Marinade
Rolled Tacos (divide the dough into 18 or 20 instead of 12 to get smaller tortillas)
Enchiladas

Comments

  1. chellentn says:

    this worked for me but because of the dry weather, I had to add an additional 1/4 cup of warm water. Also, I shaped like a disc and cover in a warm place and let rest for 30 minutes like my mom used to do.

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