These Homemade Flour Tortillas taste amazing. With a few ingredients you can make fresh, warm tortillas for your favorite burritos, tacos, and enchiladas.
This is another great one to use for Our Version of Cafe Rio / Costa Vida Salad (click HERE) and Burritos (click HERE). These Homemade Flour Tortillas are also great for soft tacos. You are going to need a fairly large griddle or pan if you are going to make the huge tortillas for a salad or burrito. These tortillas taste amazing and they are so easy my husband can do it! He is actually the one making them in the picture!
How to Make Homemade Flour Tortillas
Homemade Flour Tortillas
These Homemade Flour Tortillas taste amazing. With a few ingredients you can make fresh, warm tortillas for your favorite burritos, tacos, and enchiladas.
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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.
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LKB says
April 15, 2010 at 3:56 amOne 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
March 30, 2011 at 10:57 pmDo you know if I can substitute oil or butter for the shortening? I don't have shortening in my home.
KYli says
March 17, 2012 at 4:36 pmyou 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
March 12, 2017 at 4:30 amGreat tip, thank you!!
Cummins Family says
January 16, 2012 at 1:59 amI 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
May 24, 2012 at 5:48 pmTrue authentic tortillas are made with shortening.
Chantelle Hernandez says
September 3, 2012 at 2:39 pmWell actually.. True authentic tortillas use lard… Not shortening… But its a healthier option.
connie says
June 6, 2012 at 2:14 pmyour water may not of been hot enough, i boil mine sometimes, this helps to soften the shortening
Hollen Baker says
November 16, 2012 at 6:13 amLa 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
March 7, 2013 at 9:27 amWhat about wheat tortillas?
Emily says
March 7, 2013 at 1:00 pmYou could do that, just use whole wheat flour.
Kristin says
June 17, 2013 at 9:17 amI 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
June 17, 2013 at 10:24 amI would say no more than just a few days. IMO they go stale fast…
Cecilia s says
July 11, 2014 at 5:02 pmDoes anybody why they no longer sell the Flore La Pina
Jennifer says
March 23, 2015 at 11:31 amCan 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
March 23, 2015 at 12:45 pmWe 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
July 21, 2015 at 6:40 pmI use bacon grease when I make theses. Delicious.
Echo says
July 21, 2015 at 11:14 pmGreat idea! Thanks!
Dena says
July 26, 2015 at 10:20 amMight try this with lard. Actual Mexican tortillas always have lard…:)
Cafe Rio says
November 22, 2016 at 4:37 pmIf 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
March 22, 2019 at 9:11 amThank 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