“I like eggs over easy with flour tortillas, and nobody knows me like my baby…” Actually, I don’t really like eggs over easy, but I do love flour tortillas and I also love Lyle Lovett. If you think he’s just the ugly dude who was married to that actress from Pretty Woman who has dropped off the face of the planet, you should go find his music!
Anyway, If you’ve never had freshly-made flour tortillas, you really have to. After I had them the first time, I knew I could never go back. Yeah, there are times when I buy them and I always end up regretting it because I know what flour tortillas can be and a package of Mission tortillas ain’t it.
I tried a couple of times to make my own tortillas, but I always failed–they were always too thick because the dough was so tough that I wasn’t physically strong enough to roll them to the size and thickness and shape that I actually wanted them. And then I met Mel–Fabulous Fajita Mel–and I learned from her how to make my own gen-u-ine flour tortillas. And it’s really not THAT much work. Plus, the results are SO worth any extra effort it might take! I promise you, once you make these, you will never return to store-bought tortillas in good conscience.
Flour Tortillas
2 1/2 c. flour
1 c. very hot water
1 tsp. Kosher salt
1/4 c. shortening
In a heavy-duty mixer, combine flour and salt. Add in shortening and mix until well combined (it will resemble coarse bread crumbs). Add hot water. The water hotness is the key to these being easy to make–it needs to be hot enough to melt the shortening, but not SO hot that the dough turns into an ooey-gooey mess. Or a hot mess (literally), as Mia Michaels might say. I usually get relatively warm water from my tap and then heat it for 45-60 seconds in the microwave.
Anyway, after you add the water, the dough will start to come together. When it is fully combined, remove from mixer and divide into portions. Now…the recipe yield really depends on how many tortillas you want. If you want small tortillas (like for fajitas), then you’ll probably get around 10-12. If you want medium tortillas (burritos), then you’ll probably get 8 or so. For large tortillas (like for salad wraps), you’ll get around 6. Shape portions into round balls.
Preheat a non-stick or cast-iron skillet to medium-low heat. If necessary, spray your work surface with non-stick cooking spray; you may not need to because the dough isn’t particularly sticky, but it may be and you also don’t want to add any more flour to your dough. Press your palm against the surface of the dough ball, trying to maintain as much of a round shape as possible. Place rolling pin in middle of flattened dough ball and roll to desired thickness, shaping in a circle as you go.
Place raw tortilla on preheated skillet. Now…be forewarned–the first one may not work out great; it’s like the first pancake or the oldest child (TOTALLY kidding, oldest sister and oldest child!) You’re going to be watching for bubbles. If you get little blistery bubbles, your skillet is too hot and you need to reduce the heat. You’re looking for big, fat, slow-bubbling bubbles.
When you start to see them, flip the tortilla over and cook for another 30-45 seconds or so.
This is where some personal taste comes in, but in my experience, dark marks on your tortillas (like you see on store-bought ones) usually lead to brittle tortillas when they cool down. Personally, I’m keeping my eye out for a kind of “greasy” look inside; I know that sounds gross, but that’s the best way I can think of to describe it. These ones are cooked enough to not taste raw, but they’re also very soft when they cool and they hold up to being wrapped, folded, twisted, and turned.
If you’re cooking these quickly, you can just stack them on top of each other and they’ll stay warm. You can also wrap them in damp paper towels and then wrap them in foil and keep them in a warm oven (170) until you’re ready to use them. But be sure and save one just for you–you have to eat it while it’s still hot and you can spread some butter on it or butter with cinnamon sugar or just eat it plain and BLESS the wonder that is real Mexican food!
So let’s hear it! Any other Lyle Lovett fans out there? Mia Michaels, anyone? Have you made your own tortillas before? Have you had fresh tortillas? Are you gonna try THESE fresh tortillas?
Flour Tortillas
Our Best Bites
Ingredients:
2 1/2 c. flour
1 c. very hot water
1 tsp. Kosher salt
1/4 c. shortening
Instructions:
In a heavy-duty mixer, combine flour and salt. Add in shortening and mix until well combined (it will resemble coarse bread crumbs). Add hot water. The water hotness is the key to these being easy to make–it needs to be hot enough to melt the shortening, but not SO hot that the dough turns into an ooey-gooey mess. Or a hot mess (literally), as Mia Michaels might say. I usually get relatively warm water from my tap and then heat it for 45-60 seconds in the microwave.
Anyway, after you add the water, the dough will start to come together. When it is fully combined, remove from mixer and divide into portions. Now…the recipe yield really depends on how many tortillas you want. If you want small tortillas (like for fajitas), then you’ll probably get around 10-12. If you want medium tortillas (burritos), then you’ll probably get 8 or so. For large tortillas (like for salad wraps), you’ll get around 6. Shape portions into round balls.
Preheat a non-stick or cast-iron skillet to medium-low heat. If necessary, spray your work surface with non-stick cooking spray; you may not need to because the dough isn’t particularly sticky, but it may be and you also don’t want to add any more flour to your dough. Press your palm against the surface of the dough ball, trying to maintain as much of a round shape as possible. Place rolling pin in middle of flattened dough ball and roll to desired thickness, shaping in a circle as you go.
Place raw tortilla on preheated skillet. Now…be forewarned–the first one may not work out great; it’s like the first pancake or the oldest child (TOTALLY kidding, oldest sister and oldest child!) You’re going to be watching for bubbles. If you get little blistery bubbles, your skillet is too hot and you need to reduce the heat. You’re looking for big, fat, slow-bubbling bubbles.
When you start to see them, flip the tortilla over and cook for another 30-45 seconds or so.
This is where some personal taste comes in, but in my experience, dark marks on your tortillas (like you see on store-bought ones) usually lead to brittle tortillas when they cool down. Personally, I’m keeping my eye out for a kind of “greasy” look inside; I know that sounds gross, but that’s the best way I can think of to describe it. These ones are cooked enough to not taste raw, but they’re also very soft when they cool and they hold up to being wrapped, folded, twisted, and turned.
If you’re cooking these quickly, you can just stack them on top of each other and they’ll stay warm. You can also wrap them in damp paper towels and then wrap them in foil and keep them in a warm oven (170) until you’re ready to use them. But be sure and save one just for you–you have to eat it while it’s still hot and you can spread some butter on it or butter with cinnamon sugar or just eat it plain and BLESS the wonder that is real Mexican food!
Questions & Reviews
I just made these. Used margarine instead and worked very well! At one point the hot water made it into a sticky mess but I just let the dough sit there for a moment and all was good again.
just made these they are wonderful and really easy!! thanks!!
Omigod! I just made these to use for enchiladas at my dinner party a few days ago and I am still getting rave reviews! What an easy recipe! Thanks Ladies!
Total yum!!! Made these tonight and they totally reminded me of our time living on the border of what we affectionately refer to as "Mexas". So good! Thanks for the recipe!
Thank you so incredibly much for this recipe! I made it twice in one day. The first time I made it with butter and my husband loved it. I wanted a more figure friendly tortilla because I ended up eating a lot of them before they even made it to the dinner table, so I made a version with a corn oil (just a little- maybe 2 tablespoons) and they turned out great too! Not as tasty but now I have an excuse to eat more;)
By the way, I added the oil to the water then gradually added them to the flour.
Rachel–It sounds like your skillet probably wasn't quite hot enough. Hope that helps!
So, I love the creative ideas I get from your blog, and last night I tried these flour tortillas. I'm not sure if I did something wrong because they did not bubble. Not even little ones. Also, they were pretty dry…I just used "regular shortening." Any thoughts?
Can't wait to try these, and for the record, I grew up with Lyle Lovett crooning from the car speakers… His music was the only thing our whole family liked. Personal favorite: If I Had a Boat. Also, the fabulous Ms. Mia M. rocks my world.
Deni–I'm so glad you loved them! They do kind of spring back, so I just generally roll them out a little bigger than I plan on having them. Also, if you roll them out thinner, there seems to be less shrinkage. Part of the charm of homemade tortillas, I guess! 🙂
Made these yesterday morning for the first time and my kids LOVED them. So I made another double batch last night and made them into your taquito recipe. Yummy,yummy and so worth the little effort.
I had some problems with my tortillas springing back into a thicker circle than the one I had rolled out. So, my tortillas were thicker than I wanted. Suggestions?