These Homemade Flour Tortillas taste amazing. With a few ingredients you can make fresh, warm tortillas for your favorite burritos, tacos, and enchiladas.
Homemade Flour Tortillas
Flour tortillas are one of the main building blocks of so many popular meals. Enchiladas, burritos, tacos, quesadillas and more. Up your meal prep game — and the tasty results — by swapping your regular store-bought flour tortillas for these delicious homemade ones.
Great Ways to Use Tortillas
There are several great recipes in which to use our homemade flour tortillas. For example, Our Version of Cafe Rio / Costa Vida Salad (click HERE) and Burritos (click HERE). You will definitely notice a difference in the overall experience of the food when you start from scratch. These Homemade Flour Tortillas are also great for soft tacos
Simple Yet Delicious
If you’re planning to make tortillas large enough for a salad or a burrito, you are going to need a fairly large griddle or pan, but the tortillas turn out well no matter what size you make. These tortillas taste amazing and they are so easy my husband can do it! He is actually the one making them in the picture!
Things To Keep In Mind
When you’re making tortillas, remember to only make what you plan to use. This is not the kind of recipe that you can make it bulk and use for weeks. Most of the time, tortillas tend to get a little stale after a few days.
While the most authentic Mexican tortillas are often made with lard, this recipe uses shortening, which can sometimes be easier to find. However, if you are adverse to the idea of using shortening or lard, you can swap butter for shortening in most recipes. One reader suggested trying coconut oil if you’re looking for a healthier alternative. If you try any of these substitutions, let us know in the comments how your tortillas turned out.
How to Make Homemade Flour Tortillas
Ingredients
- 3 c. flour
- 1 1/2 tsp salt
- 2 tsp. baking powder
- 3/4 c. shortening
- 3/4 c. very hot water
Instructions
- In a large mixing bowl, mix the flour, salt, and baking powder together. Cut in the shortening with your fingers or pastry cutter until the flour is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead for a few minutes until smooth and elastic. Place in bowl, cover with a slightly damp dishtowel and let sit for an hour. Divide the dough into 5-6 equal pieces and roll each piece into a ball (if you are making soft taco sized tortillas, divide it into 10-12 pieces).
- Preheat a large skillet or pan to medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla (if you want it perfectly round, get a large round plate or serving platter, flip it upside down over the dough and cut out the circle). Place into the hot skillet, and cook until bubbly, golden, and no appearance of doughy-ness, about 1 minute (DON'T OVERCOOK.. remember these are supposed to be soft flour tortillas, you don't want them to be crispy); flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer or on a large plate, covering with a slightly damp towel. Repeat with remaining dough.
Nutrition
LKB says
One tip that I learned for tortillas is that you should use flour called, "La Piña". I have seen it for sale at some Walmarts but you can get it at a mexican market as well. It made a huge difference for me.
Cox Family says
Do you know if I can substitute oil or butter for the shortening? I don't have shortening in my home.
KYli says
you can use butter like shortening…or if you want a really heart healthy alternative, use coconut oil. 🙂 works better in my opinions. 🙂
Susan Parker says
Great tip, thank you!!
Cummins Family says
I did this recipe exact but they turned out dry. I wish there were more pictures shown on how thin you made them, and the coloring, etc. Anyway, more pictures of each step would have been helpful. Thanks for the recipe though. Maybe mine will turn out on another try.
Kat says
True authentic tortillas are made with shortening.
Chantelle Hernandez says
Well actually.. True authentic tortillas use lard… Not shortening… But its a healthier option.
connie says
your water may not of been hot enough, i boil mine sometimes, this helps to soften the shortening
Hollen Baker says
La Pina IS the best. Problem is… they don’t make it any more. I happened upon 8 bags of it last night on a clearance rack and bought them all.
Melanie Bingham says
What about wheat tortillas?
Emily says
You could do that, just use whole wheat flour.
Kristin says
I want to make these for a large group. Do you know how far in advance I can make them. How long do they store for?
Erica says
I would say no more than just a few days. IMO they go stale fast…
Cecilia s says
Does anybody why they no longer sell the Flore La Pina
Jennifer says
Can I make the dough, roll it, put it in the fridge and cook it the next day? I’m Cooking for a lot of people and don’t want to spend the entire time making these
Erica says
We have never tried it that way before but I am guessing it will probably be ok! Let us know how it turns out!
Sally Fasano says
I use bacon grease when I make theses. Delicious.
Echo says
Great idea! Thanks!
Dena says
Might try this with lard. Actual Mexican tortillas always have lard…:)
Cafe Rio says
If you watch the ingredients used at Cafe Rio as they make their tortillas, you will notice they add yeast. While not traditional, it definitely is there.
Alli says
Thank you! I felt like something was missing when I did this, they tasted great but they were a little more dense then the cafe rio ones
Brie says
How much yeast do they use? And at what point in the recipe? Thanks so much.