“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 LOVE this site! I made these tortillas last night, using all butter, and they were beautiful and delicious!! My family all LOVED them! (BTW, when you make 10 tortillas out of the recipe, they are 5 Weight Watchers Points Plus each, figured from the WW website). Also, I use a Bosch, and the recipe worked great in it. I just had to break up the butter a bit more with a knife. We served these with your pico de gallo without the jalapeno, which was awesome, and made the creamy lime-cilantro dressing! Everything we try is always amazing! Thanks so much for the great site and all the helpful photos. I just got your recipe book as a gift as well, and am loving it!!
We made these tortillas, the mango pico de gallo and the chili lime rubbed steak for fajitas for a Mexican meal tonight. Everything was great. The tortillas were easy and so worth the little extra effort to make. The only thing we changed was the amount of salt in the second batch. We tasted the first and it just seemed to need something so we added an extra ½ teaspoon. Because we were doing one at a time in a cast iron skillet and making a double batch we tuned a lid upside down over the sautéed peppers and onions pan on the stove, put a plate on the lid and let the hot lid keep our plate warm which kept our tortillas at a perfect warm temp. We did throw a damp paper towel in between every few or so. Don’t know if we needed the moisture but thought it wouldn’t hurt. They were GREAT! Right down to the last one, still warm and soft! Try them if you haven’t, they really are easy and so good.
Wow! These were delicious! My husband and I always buy “fresh” uncooked tortillas from Costco, but these tasted just as good! And so easy!
I have had yummy freshly made tortillas before – I love love love them and have always dreamed of making my own. This recipe and your comments make it seem like I may be able to do this all by myself! I can’t wait to try this!
The first time I made homemade tortillas, they turned out HORRIBLE! I almost gave up completely. But somehow I decided to try your recipe and now I rarely buy tortillas anymore. I love them!
Haven’t made the tortillas yet – my grocery store makes homemade tortillas while you watch – but I had to congratulate you on your excellent taste in music. I too am a big Lyle Lovett fan, so I’m always happy when I hear of someone who appreciates his music. He’s the best!
These are top notch. I prefer them with a little added corn meal.
Bahahahahaha! Your “oldest child” comment cracked me up. I’m the oldest and I know completely what you mean! The tortillas look great! Can’t wait to try them!~
Another perfect recipe!! Thanks again ladies for making me new job (stay at home MOM) so much fun! I have been working my way through your cookbook and blog and am loving every recipe and tip you have to offer!
CLEAR! THANKS .. I thought and I realized .. YOUR RECIPE IS EASY TO MAKE ME THE MOST COMPLICATED AND I WILL TRY TO TELL YOU A HUG ..