These homemade tortillas not only taste amazing but they are simple and easy to make. They will knock your socks off and take any recipe to the next level!
Mexican recipes are so delicious and these tortillas are perfect for them. Try making these tortillas to go with these tacos, chimichangas, or even breakfast enchiladas!
Homemade Tortillas
I know that we all go to the store and grab a bag of tortillas and put them in the cart. Maybe we even go the extra mile to get the uncooked ones from Costco and take the extra step to cook them up. But trust me when I say that you need to stop buying tortillas from the store and you need to make these instead! They are THAT good. Plus, they are easy to whip up and I can double the recipe to make sure that I have some on hand all the time!
Not only are these simple to make but your kids will LOVE helping you. They can help make and then roll them out for you! The thing that I like about making them at home is I can make them any size that I want. That way, when I make street tacos or burritos, I can customize the size of the tortilla! Entrees, sides, and even desserts can be made using these homemade tortillas. Whip these up, you won’t regret it!
Ingredients to Make Homemade Tortillas
These tortillas only use five ingredients! And not only that but they are ingredients that I bet you already have in your kitchen! See the recipe card at the bottom of the post for exact measurements.
- Flour: All purpose flour works great for these tortillas.
- Salt: You don’t need too much salt to enhance the flavor of these tortillas.
- Baking powder: This will keep the tortillas soft.
- Vegetable oil: This is used to combine the ingredients.
- Warm water: The warm water is added to bring everything together.
Let’s Make Some Tortillas
Putting these homemade tortillas together is the easy part! The hard part is waiting for them to rest before you cook them. Don’t skip this step. Letting the dough rest will make it easier to roll out!
- Whisk: In a large bowl whisk together the flour, salt, and baking powder.
- Add oil and water: Add the oil to the flour mixture and use a fork or a pastry cutter to combine them until the flour becomes crumbly or shaggy. Add the water to the mixture and combine until the dough starts to come together. If it’s too dry, add more water 1 teaspoon at a time.
- Cover dough and let it rest: Transfer the dough to a floured surface and knead for a few minutes, just until smooth. Cover the dough with a dish towel and let rest for 30 minutes or up to 2 hours. Giving it time to rest will make it easier to roll out.
Roll Out Dough
- Divide and roll out: Divide the dough into 10 equal portions. Keeping the remaining dough covered, press each piece into a disc and then roll out as thin as you can get it, making it roughly 8 inches and as circular as you can. Place the rolled-out tortillas in a stack, placing parchment paper between them so they don’t stick to each other.
- Cook tortillas: Heat a large heavy-bottomed skillet or cast iron pan over medium-high heat and once it’s nice and hot, place the first tortilla down in the pan. It will take about 30-45 seconds for each side to cook. It will puff up and begin to get browned spots. Flip it over and cook for another 30-45 seconds. Transfer to a dish towel or tortilla warmer and cook the next tortilla.
- Serve warm: These tortillas are best served warm, right after cooking, but they can be wrapped well in plastic wrap or placed in a ziplock bag and stored in the fridge for up to two days. Reheat in the microwave with a lightly damp paper towel for 15-20 seconds or so.
Ways to Use Homemade Flour Tortillas
Homemade tortillas are so versatile and they can be used in so many ways. Here are a few ideas for you to try out!
- Sandwich wraps: These tortillas are soft and plyable which makes them perfect for sandwich wraps. Add in all of your favorite sandwich ingredients and wrap them up in this delicious tortilla. Or, try out these Turkey Bacon Ranch Pinwheels. They are so delicious!
- Make them sweet: I love adding on some cinnamon and sugar to sweeten these tortillas up. Check out these Cinnamon Sugar Tortilla Chips for the exact recipe!
- Make them chips: Cut up the cooked tortilla and bake them at 400 degrees for 5 minutes. Use them to dip in this Pineapple Salsa or Hummus for a yummy snack!
How to Store Leftovers
Once these homemade tortillas have cooled then you can put them in a ziplock bag in your fridge. They will last for about 2-3 days.
Mexican Meals to Make with Homemade Tortillas
Homemade Tortillas
Ingredients
- 2 cup All Purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 5 Tablespoons vegetable oil or melted butter
- 2/3 cup warm water
Instructions
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In a large bowl whisk together the flour, salt, and baking powder.
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Add the oil to the flour mixture and use a fork or a pastry cutter to combine them until the flour becomes crumbly or shaggy. Add the water to the mixture and combine until the dough starts to come together. If it’s too dry, add more water 1 teaspoon at a time.
-
Transfer the dough to a floured surface and knead for a few minutes, just until smooth. Cover the dough with a dish towel and let rest for 30 minutes or up to 2 hours. Giving it time to rest will make it easier to roll out.
-
Divide the dough into 10 equal portions. Keeping the remaining dough covered, press each piece into a disc and then roll out as thin as you can get it, making it roughly 8 inches and as circular as you can. Place the rolled-out tortillas in a stack, placing parchment paper between them so they don’t stick to each other.
-
Heat a large heavy-bottomed skillet or cast iron pan over medium-high heat and once it’s nice and hot, place the first tortilla down in the pan. It will take about 30-45 seconds for each side to cook. It will puff up and begin to get browned spots. Flip it over and cook for another 30-45 seconds. Transfer to a dish towel or tortilla warmer and cook the next tortilla.
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These tortillas are best served warm, right after cooking, but they can be wrapped well in plastic wrap or placed in a ziplock bag and stored in the fridge for up to two days. Reheat in the microwave with a lightly damp paper towel for 15-20 seconds or so.
Video
Notes
Nutrition
from The Recipe Critic https://ift.tt/3yZuh8l
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