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 the starting point of so many popular Mexican-inspired meals – enchiladas, burritos, tacos, quesadillas and more. Up your taco night game by swapping your regular store-bought flour tortillas for these delicious homemade ones. Sure it takes a little more time, but the resulting taste is well worth it!
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.
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. For soft tacos or smaller meals, you can use a normal frying pan or a cast iron skillet.
Great Ways to Use Tortillas
Our site is FULL of delicious recipes that start with a tortilla. For example, Our Version of Cafe Rio / Costa Vida Salad (click HERE) and Burritos (click HERE). We also love using these tortillas for Honey Lime Chicken Enchiladas or Thai Chicken Enchiladas. These Homemade Flour Tortillas are also great for soft tacos.
How to Make Homemade Flour Tortillas
- 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). 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).
- Preheat a large skillet or pan to medium-high heat. 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.