Best 20 Homemade Tortillas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Homemade Tortillas: A Culinary Journey into the Heart of Mexican Cuisine**

In the realm of culinary delights, few dishes embody the essence of Mexican cuisine quite like the humble tortilla. These versatile flatbreads, crafted from corn or wheat flour, form the foundation of countless iconic dishes, from tacos and burritos to enchiladas and quesadillas. Join us on a culinary adventure as we explore the art of making homemade tortillas, unlocking the secrets of this beloved staple and delving into a treasure trove of delectable recipes that showcase its versatility. Our journey will take us through classic corn tortillas, soft and pliable, to hearty wheat tortillas, each offering a unique texture and flavor profile. Along the way, we'll discover the secrets of achieving the perfect balance of chewiness and tenderness, mastering the art of rolling and shaping, and unlocking the secrets of authentic Mexican cooking. So, prepare your taste buds for a flavorful journey as we embark on the delightful task of creating homemade tortillas, the heart and soul of Mexican cuisine.

Here are our top 20 tried and tested recipes!

HOMEMADE TORTILLAS



Homemade Tortillas image

I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you'll never use store-bought again after learning how to make tortillas. -Kristin Van Dyken, Kennewick, Washington

Provided by Taste of Home

Time 30m

Yield 8 tortillas.

Number Of Ingredients 4

2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil

Steps:

  • In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.

Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

HOMEMADE FLOUR TORTILLAS



Homemade Flour Tortillas image

Traditional flour tortillas - homemade and much better than store bought. Do not substitute vegetable oil or shortening for the lard.

Provided by LaDonna

Categories     Bread     Quick Bread Recipes     Tortilla Recipes

Time 1h

Yield 24

Number Of Ingredients 5

4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard
1 ½ cups water

Steps:

  • Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
  • Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

Nutrition Facts : Calories 85.7 calories, Carbohydrate 16 g, Cholesterol 1 mg, Fat 1.3 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 138.4 mg, Sugar 0.1 g

HOMEMADE CORN TORTILLAS



Homemade Corn Tortillas image

Provided by Bobby Flay

Time 1h1m

Yield 12 tortillas

Number Of Ingredients 5

2 cups corn flour (masa harina)
1 1/2 teaspoons kosher salt, plus more for seasoning
2 tablespoons lard
1 1/2 cups water
Canola oil, for frying

Steps:

  • In a mixing bowl, combine the flour and salt. Cut in the lard. Stir in the water. Mix to incorporate. The dough should be slightly wet. Form the dough into a smooth ball, cover with a towel and let sit at room temperature for 30 minutes.
  • Divide the dough into 12 even pieces. Place a little water on the hands and form the dough into golf ball-size balls. Take 2 pieces of waxed paper or plastic wrap from a plastic bag and cut them to the shape of the surface of the tortilla press. Open the tortilla press and lay one piece of waxed paper on the press. Place the masa ball in the center. Place another piece of waxed paper over the masa ball. Gently close the press and press down, until the dough has spread to 6-inches in diameter.
  • Heat a cast-iron griddle or a large nonstick skillet on high heat. Working with 1 tortilla at a time, hold a tortilla in your hand, carefully removing the wax paper on each side. Allow the tortilla to rest half on your hand, and half hanging down, and gently lay the tortilla down on to the hot skillet. Start working on pressing the next tortilla. Cook the tortilla on the hot pan for 30 seconds to 1 minute on each side. The tortilla should be lightly toasted and little air pockets forming.
  • Heat 2-inches of canola oil in a heavy-bottomed medium skillet until it reaches 370 degrees F. Add the tortillas, 1 at a time and fry, turning once with tongs, until crispy, about 30 seconds. Remove to a baking sheet lined with paper towels and lightly season with salt.

HOMEMADE CORN TORTILLAS



Homemade Corn Tortillas image

Tortillas are a foundational element of Mexican cuisine, so it's important to get them right! Chef Gabriela Cámara's freshly made tortillas contain only two ingredients, but her double-flip technique will help them puff up beautifully on a hot skillet.

Provided by Gabriela Cámara

Categories     side-dish

Time 30m

Yield 12 servings

Number Of Ingredients 2

4 cups white masa harina flour, may substitute yellow
2 cups water, plus more as needed

Steps:

  • In a medium bowl, combine masa harina and water; mix well with your hands. When dough forms, begin kneading in the bowl. Continue adding water, a tablespoon at a time, until dough becomes smooth and thick; it should be the consistency of Play-Doh. Roll dough into a ball slightly smaller than a golf ball (1.5 oz or 40 g). Set aside on a baking sheet, covering with a damp kitchen towel to prevent it from drying out.
  • Preheat a comal or skillet over medium heat. Meanwhile, cut freezer bag along either side to create a large plastic sheet; prepare the tortilla press by covering the bottom plate with half the sheet. Place a tortilla ball in the center of the bottom plate and flatten slightly with your hand; then cover the ball with the other half of the plastic sheet. Lower the press firmly so that the dough is sandwiched between the two plates. Open the press, flip the circle of dough (still sandwiched in plastic), and press again. Remove the flattened tortilla: it should be about 6 inches in diameter and an even thickness throughout.
  • Test the comal by splashing a few drops of water on the surface; they should sizzle immediately. Remove raw tortilla from plastic and gently place onto the center of the comal. Watch for the edge of the tortilla to begin to dry out and turn opaque, 1 minute. Flip and cook the other side until the tortilla turns opaque and blistery, 1 more minute. Flip back to the first side and let it cook for a final 30 seconds. It will puff up like a balloon when it's cooked through. If the edges of the tortilla look grainy and dry, mix 1 tablespoon of water into the dough; make another dough ball and repeat the process of pressing and cooking.Once you've made your first "perfect" tortilla, you know the consistency is correct. Turn the rest of the dough into dough balls, lining them up on the baking sheet and keeping them covered with a damp towel throughout the pressing and cooking process.
  • Line a basket or bowl with a dry towel and store the cooked tortillas in a stack, covering as you go. Wrapped up, they should stay warm for about an hour. (Alternatively, microwave the tortillas for 30 seconds.) Use cooked tortillas for Chef Cámara's Baja-Style Fish Tacos and Tinga de Pollo Tacos. For her Egg-Stuffed Tortillas and Deep-Fried Cheese Quesadillas, you will need to begin with uncooked tortillas.

HOMEMADE CORN TORTILLAS



Homemade Corn Tortillas image

To make the best homemade tortillas, try this double-flip method. Wrap these corn tortillas in a clean kitchen towel and keep at at room temperature.

Provided by Pati Jinich

Categories     Dinner     Lunch     Tortillas     Hominy/Cornmeal/Masa     Cast Iron     Vegetarian     Vegan     Dairy Free     Wheat/Gluten-Free     Soy Free     Tree Nut Free     Peanut Free

Yield Makes 12 to 15 (5-inch) tortillas

Number Of Ingredients 3

2 cups masa harina
Pinch of kosher or coarse sea salt
About 1¾ cups water

Steps:

  • Set a comal, a flat griddle, or a cast-iron skillet over medium heat until thoroughly heated. (If the pan isn't hot enough, the tortillas will stick to it.)
  • Meanwhile, cut two circles about the size of the tortilla press plates (or at least 6 inches in diameter if using a rolling pin) out of thin plastic bags, such as produce bags from the grocery store; do not use plastic wrap.
  • In a large bowl, mix together the masa harina, salt, and water and then knead in a circular motion until the dough feels smooth and without lumps. It shouldn't be wet or sticky but nice and moist. If it feels coarse when you gather the dough together, add a bit more water. Masa dries out fast, so keep it covered while you make the tortillas.
  • Roll a piece of the dough in the palm of your hand into a ball about 1½ inches in diameter. Place one of the plastic circles on the bottom of the tortilla press and place the ball on top. Place the other plastic circle on top of the ball and clamp down the press to make a flat disk, jiggling the press a little as you get to the bottom (this makes for a rounder tortilla). It should be about 5 inches in diameter and about 1/8 inch thick. Alternatively, you can place a ball between plastic sheets or parchment paper and roll out the tortillas with a rolling pin.
  • Open the press, check the tortilla for dryness (see Cook's Trick), and add water to the dough if needed. Remove the plastic on top of the tortilla, then lift up the bottom piece of plastic and the tortilla with one hand and peel the tortilla away from the plastic with the other hand. Keep at least half of the tortilla off your hand to make it easier to transfer it swiftly to the hot pan.
  • Place the tortilla on the hot surface and don't touch it for 30 seconds-even if it doesn't lie completely flat, resist the temptation to fiddle with it! Cook until you can easily lift it with a spatula, 40 seconds to 1 minute; it should be opaque on the cooked side. Flip and cook for about a minute longer, until it has begun to get brown freckles. Flip once more. After 10 to 15 seconds, the tortilla should puff like pita bread, if not all over, at least in one area. If it is not puffing, gently tease it along by poking it in the center with the tip of your finger. Once it puffs, let the tortilla continue cooking for another 15 to 20 seconds, so that it cooks all the way through. That extra cooking is what makes the difference between stiff tortillas and those that are toothy, tender, and pliable.
  • Transfer the cooked tortilla to a clean kitchen towel or a cloth-lined tortillero (a tortilla basket, which looks just like a bread basket) and cover to keep warm while you make the rest of the tortillas.
  • Cook's Trick
  • The masa has to be as soft and smooth as Play-Doh. This has less to do with the kneading-which takes under a minute-than with the amount of water. The measurement given on most bags for masa harina is too low. Here I give you the measurement that works for me. Things will vary, however, according to climate and ingredients. One way to tell if your masa needs more water is to take a look at the first tortilla after you have pressed it out. If the edges seem cracked and rough, you need more water. The tortilla should be smooth and even along the edges, not at all ridged.

AUTHENTIC HOMEMADE FLOUR TORTILLAS



Authentic Homemade Flour Tortillas image

This authentic homemade tortilla recipe will bring you to old Mexico. They take a little time, but the flavor is well worth it. Fresh, Hot & Delicious.

Provided by Culinary School Dro

Categories     Mexican

Time 40m

Yield 2 tortillas, 12 serving(s)

Number Of Ingredients 7

4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons baking powder
2 tablespoons lard or 2 tablespoons margarine
1 1/2 cups water
garlic, Herbs, Sun Dried Tomato etc

Steps:

  • In a mixing bowl, whisk together flour, salt, and baking powder. Mix in the lard/margarine with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
  • Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a very thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
  • Store in ziplock bag and re-warm in microwave or oven. If using microwave, wrap tortillas in moist (not wet) paper towel to steam them back to life.

HOMEMADE FLOUR TORTILLAS



Homemade Flour Tortillas image

Provided by Guy Fieri

Time 1h27m

Yield 8 (8 to 9-inch diameter) tortillas

Number Of Ingredients 6

1 1/2 cups all-purpose flour, plus more for kneading
1/2 cup whole wheat flour
2 teaspoons salt
1/4 cup lard, cold
1 tablespoon unsalted butter, cold
2/3 cup warm water, about 98 to 100 degrees F

Steps:

  • In the bowl of a food processor fitted with the bottom blade, add the all-purpose flour, wheat flour and salt and pulse 2 to 3 times to combine. Add in the cold lard and butter and pulse until the mix resembles cornmeal-like texture, 5 to 6 (20-second) pulses. Add the warm water and pulse until a dough ball forms.
  • Turn the dough out onto a well-floured board and knead until the dough is elastic and smooth and no longer sticky, 3 to 4 minutes. Form into a small loaf shape, about 6 by 4-inches. Wrap tightly in plastic wrap and let rest at room temperature for 1 hour.
  • Cut the dough into 8 equal pieces. Working with one at a time, roll into a ball, about the size of a golf ball and dust lightly with flour. Repeat.
  • Place the balls, one at a time, into a well-floured tortilla press, press down and remove. You should have a 6-inch disc at this point. Place the disc on a floured board and roll out to 8 to 9-inch in diameter and almost paper thin, lightly dusting with flour and turning as needed. You can stack them, separated by waxed paper.
  • Heat a cast-iron skillet or griddle over medium heat. Add the raw tortillas, one at time, cook for 30 to 45 seconds per side, or just until the bubbles puff up, then turn and repeat. Keep the cooked tortillas in a towel, covered, to keep warm and pliable.
  • Special equipment: tortilla press.

SOFT HOMEMADE FLOUR TORTILLAS



Soft Homemade Flour Tortillas image

Soft and yummy! They taste like fresh tortillas from my favorite Mexican tortilleria at home in Imperial Beach (San Diego). But, interestingly, there's an egg in the dough.. and that's actually a Honduran "Baleada" variation. You can use oil (or possibly shortening?) in place of lard; they won't have the same authentic taste, but they're still good. I've tried making these with the KitchenAid and I've kneading them by hand.. perfect either way. I've also experimented with hand-pressing vs a tortilla press vs simply using my rolling pin. I definitely prefer the rolling pin method! If your result isn't as soft as you would like, use a little more lard on your hands when shaping the balls.

Provided by laurenpie

Categories     Breads

Time 1h

Yield 12 tortillas, 12 serving(s)

Number Of Ingredients 7

4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 large egg
1/3 cup lard
1 cup warm water
1 tablespoon lard, reserved for shaping balls

Steps:

  • Whisk the baking powder and salt into the flour.
  • Mix in egg using a wooden spoon.
  • Cut in the lard (easiest using a pastry cutter, but can be done with forks or butter knives).
  • Add warm water.
  • Mix, then knead for 5-10 minutes until smooth (I do about 5 minutes).
  • Lightly coat hands with some of the reserved lard, and then shape dough into 12 balls. It will be necessary to re-coat hands every 1-2 tortillas. The dough will seem too wet, but it's okay!
  • Lightly flour your board and rolling pin, roll out into thin disks. If you're having trouble getting the tortillas thin enough, use a little more flour on your dough board.
  • Fry in a dry pan (no oil) on medium high heat, flipping once.
  • Keep warm in towel until ready to serve. Or keep in gallon ziplock in the fridge.
  • OPTIONAL: Kitchen-Aid mixer with dough hook will work instead of hand-kneading.
  • OPTIONAL: I actually prefer to cook them as I roll them, instead of rolling them all out and then cooking them.
  • OPTIONAL: Original recipe instructs, after kneading, to place in a NON-metallic bowl, cover with a wet paper towel, and let rest for 20 minutes. Then again, after shaping balls, rest again (similarly covered) for 10 minutes. I usually skip these steps and think they're still great.
  • NOTE: Supposedly you should try to make SMOOTH balls, tucking in the bottom similar to yeast rolls, but in my opinion, it makes no difference.

HOMEMADE SPELT FLOUR TORTILLAS



Homemade Spelt Flour Tortillas image

You can also use regular flour for this, but I got this from a friend and she uses freshly ground spelt berries for this. Spelt is lighter tasting than whole wheat and it's better for you than white. There's no shortening, so it's healthier, and no kneading.

Provided by WI Cheesehead

Categories     Breads

Time 1h

Yield 8 tortillas

Number Of Ingredients 5

1 1/2 cups spelt berries, ground in a mill or 2 cups spelt flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1 tablespoon oil
3/4 cup hot water

Steps:

  • In a bowl, mix all ingredients well.
  • Cover and let sit in a warm place for 20 minutes.
  • Divide into 8 equal parts and let sit, covered, another 20 minutes.
  • Roll each ball out to a 6- or 7-inch circle shape. I've found it helps to flatten each ball with your hand. Then take the rolling pin and roll from the center outwards, back and forth a few times as you go around the circle. When it starts to get thinner, take your left hand (if you're right handed) and turn the tortilla a couple inches. Use your right hand to use the rolling pin (holding in the middle) and roll from the center outwards. Keep turning and rolling until it is paper thin.
  • Preheat a skillet on medium high heat.
  • Place a tortilla into the skillet and watch until bubbles form. This won't take long.
  • After bubbles form, and the bottom is lightly brown (or there are darker spots), flip over, press down once or twice, and cook for about 30-45 seconds, or if smoke appears.
  • Cook remaining tortillas, watching carefully, and place in a plastic bag, with wet paper towels in between them (or at least on top and bottom of stack) to keep them soft and moist.
  • Refrigerate for later or remove the paper towels and freeze.

Nutrition Facts : Calories 125.7, Fat 2.5, SaturatedFat 0.3, Sodium 362, Carbohydrate 23.1, Fiber 3.5, Sugar 2.2, Protein 4.8

HOMEMADE FLOUR TORTILLAS



Homemade Flour Tortillas image

The surging popularity of sandwich wraps and quick Mexican snacks like quesadillas has turned the flour tortilla, a staple once largely confined to northern Mexico, into something found in supermarkets across the United States. Of the store-bought varieties, we are big fans of those from Maria & Ricardo's Tortilla Factory (800-881-7040), available at high-end supermarkets such as Whole Foods and by mail order from the company. (Dry-toast them slightly to freshen before using.) That said, we are even bigger fans of homemade flour tortillas. Fragrant and slightly puffy, they fall squarely into the "staff of life" category.

Categories     Side     Quick & Easy     Tortillas     Gourmet

Number Of Ingredients 7

2 cups all-purpose flour
1 teaspoon salt
1/4 cup lard
1 tablespoon vegetable oil
1/2 cup warm water
Special Equipment
pastry blender, comal (Mexican griddle; optional), six- to ten-inch-long wooden dowel (found in hardware stores)

Steps:

  • Stir together flour with salt in a bowl, then cut in lard with a pastry blender or your fingertips until the mixture resembles meal. Drizzle vegetable oil over and stir in warm water with a fork until a dough forms. Knead on a lightly floured surface until smooth and elastic, about 4 minutes, dusting hands occasionally with flour if dough is sticky.
  • Form dough into a ball, cover with plastic wrap, and let rest 1 hour. Heat a dry well-seasoned cast-iron comal, regular griddle, or skillet over moderately low heat until hot. Cut dough into 12 equal pieces and form into balls.
  • When rolling out 1 ball at a time with dowel, use just enough flour to prevent dough from sticking; you don't want excess flour coming off on the comal. Keep remaining dough covered with plastic wrap. Roll out each ball into a 7-inch round, maintaining an even thinness as you roll. Cook 1 tortilla on comal as you roll the next.
  • Tortilla will bubble and puff, and bottom will be browned in spots in 45 seconds. Turn it over and cook second side in same way, moving tortilla around to compensate for any hot spots on comal if necessary. Transfer to a kitchen towel. Stack and cover tortillas as cooked. They can be frozen (cool thoroughly first). Rewarm thawed tortillas on comal before using.

HOMEMADE CORN TORTILLAS - 1 WW POINT



Homemade Corn Tortillas - 1 Ww Point image

It's hard to believe that these are only 1 point! A great recipe for healthier flour tortillas. Fill these with beef, chicken, shrimp, and/or veggies. Use sour cream, salsa or guacamole to dip them in. These are also ideal for Nif's Very Basic Cheese Quesadillas or Nif's Healthy Baked Beef Burritos. Enjoy!

Provided by Nif_H

Categories     Breads

Time 30m

Yield 6 corn tortillas, 6 serving(s)

Number Of Ingredients 3

1 cup masa harina
1/2 teaspoon salt
1/2 cup water

Steps:

  • Combine the masa harina and salt in a medium bowl; stir in 1/4 cup of the water, then stir in enough of the remaining 1/4 cup water, 1 tablespoon at a time, to form a soft dough. Divide the dough into 6 pieces and shape each into a ball. Roll each ball out between sheets of plastic wrap into a 6-inch round.
  • Set a medium nonstick skillet over medium heat and heat until a drop of water sizzles in it. Reduce the heat to medium-low. Add a dough round and cook until speckled and slightly puffed, about 1 minute on each side. Transfer the tortilla to a plate lined with a clean kitchen towel; fold the towel over to keep the tortilla warm. Cook the remaining dough rounds to make a total of 6 tortillas, stacking them in the towel as they are cooked.
  • To reheat the tortillas, wrap each one in a separate paper towel or napkin and microwave on High until heated, about 5 seconds for each tortilla.

HOMEMADE FLAVORED TORTILLAS ( ROASTED RED PEPPER, SPINACH ETC)



Homemade Flavored Tortillas ( Roasted Red Pepper, Spinach Etc) image

I wanted to make those flavored (over-priced) tortillas that you buy in the store. I think that I have figured it out. The secret is to use a blender or food processer to blend the vegetable or herb in with the water, and use it for the liquid. Also, when rolling out the tortillas, it's very helpful to roll them out on a lightly floured wooden board... really helps acheive the thinness of a good tortilla. I've made these with roasted red pepper from a jar and frozen spinach. Other ideas would be jalepeno, sundried tomato, garlic herb, basil, or whatever you can dream up. I hope you like them.

Provided by BETHANY T.

Categories     Breads

Time 50m

Yield 10 serving(s)

Number Of Ingredients 5

2 cups all-purpose flour
1 teaspoon salt
1 1/2 tablespoons lard or 1 1/2 tablespoons shortening
1/4 cup water (or liquid from the peppers)
1/4 cup roasted red pepper (or spinach or whatever you want)

Steps:

  • Sift together flour and salt into a bowl.
  • Work lard or shortening into the flour with your fingertips until mixture resembles coarse breadcrumbs.
  • In a blender or mini-food processer, blend water and ingredient of your choice together so there are no big chunks.
  • Make a well in the flour and slowly stir in the liquid. Stopping when flour is moistened. Add more flour or water if needed.
  • Knead lightly until smooth and form into a ball. Cover and let rest for 30 minutes.
  • Divide dough into balls roughly smaller than a ping pong ball.
  • On a lightly floured wooden surface, roll out each ball until very thin. Cut off rough edges if desired.
  • Cook tortillas on a hot ungreased pan for a minute or two on each side.
  • Keep warm in a bowl covered with foil or a damp towel.

FRESH HOMEMADE FLOUR TORTILLAS!



Fresh Homemade Flour Tortillas! image

Store bought flour tortillas don't begin to compare with these freshly rolled flour tortillas. This recipe will become better and easier with practice. The amount of milk needed for the flour in your climate will vary slightly. I've given the method that works best for me but you will get the hang of what works best for you as you perfect your method of mixing, rolling and cooking these wonderful tortillas. So get to work. Practice truly does make perfect with homemade tortillas!

Provided by P.B.andJayne

Categories     Breads

Time 50m

Yield 6 Tortillas

Number Of Ingredients 5

2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup lard, organic preferred
3/4 cup milk, heated to warm

Steps:

  • Combine flour, salt and baking powder in a bowl. Mix well.
  • Cut in the lard with one hand until incorporated. Thin flakes of lard are ok.
  • Pour in the milk leaving back one or two Tablespoons. It will be pretty moist but should make a ball after 10 to 20 seconds of gentle mixing and very little kneading. Use the rest of the milk if necessary. Don't despair if the dough is a sticky tacky mess. Only If necessary, sprinkle in a a little more flour to turn it into a ball, working it as little as possible.
  • Divide and roll the ball into six or seven balls. Cover lightly with plastic wrap and let set 30 minutes.
  • Heat a skillet over medium heat. Adjust the temperature as you work. I prefer a cast iron skillet.
  • Roll out a tortilla using light flour as needed.
  • Cook each tortilla on one side and then the other (there should be some brown spots) and place on a plate covering with a dish towel as you go. Each tortilla should be stacked on tot of the last and covered with the towel.
  • The towel is very important for keeping the moisture in ensuring that your tortillas will be flexible to fill and fold when the time comes to fill them.
  • Leftovers should be stored in a zipper locked bag when sufficiently cooled.

Nutrition Facts : Calories 248.4, Fat 10.1, SaturatedFat 4.1, Cholesterol 12.4, Sodium 239.8, Carbohydrate 33.3, Fiber 1.1, Sugar 0.1, Protein 5.3

HOMEMADE HONEY-WHOLE WHEAT TORTILLAS



Homemade Honey-Whole Wheat Tortillas image

These are so much better than store-bought! And a lot more nutritious, too.

Provided by cindy sandberg

Categories     Flatbreads

Time 50m

Number Of Ingredients 6

2 c white whole wheat flour
2 tsp baking powder
1/2 tsp salt
1/4 c coconut oil or olive oil(for this recipe i use the refined coconut oil or the light tasting olive oil)
2 Tbsp honey
1 c hot water

Steps:

  • 1. Combine the flour, baking powder and salt.
  • 2. Cut in the coconut oil, OR stir in the olive oil(I do this in the food processor, but you can also do it by hand.)
  • 3. Add the honey to the hot water and stir to combine. Gradually add this to the flour while the food processor is running(or by hand). Process, or stir until combined and knead a few times. If dough is too wet, add a little more flour. You want a nice dough that comes together in a ball but is still soft.
  • 4. Cover the dough and let it rest for 10-15 min. Divide dough into 16 pieces and roll in balls. Roll out fairly thin into 6 in. rounds.
  • 5. In a small skillet or on a griddle that has been heated to medium heat, cook the tortillas for 30 seconds to a minute, until you start to see the surface bubbling up. Flip it and cook the other side. Keep warm in a towel while you finish all of the tortillas. (I use a flat griddle and cook 2 or 3 at a time.)

HOMEMADE FLOUR TORTILLAS - 2 (OR 3) WW POINTS



Homemade Flour Tortillas - 2 (Or 3) Ww Points image

*** Note: With the new PointsPlus WW system, these rate as a 3 pt. item.*** A great recipe for healthier flour tortillas. Fill these with beef, chicken, shrimp, and/or veggies. Use sour cream, salsa or guacamole to dip them in. These are also ideal for Recipe #367115 or Recipe #354841. Enjoy!

Provided by Nif_H

Categories     Breads

Time 35m

Yield 6 tortillas, 6 serving(s)

Number Of Ingredients 5

1 cup all-purpose flour
2 tablespoons vegetable shortening
1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons warm water

Steps:

  • Put the flour, shortening, baking powder, and salt in food processor. With the machine running, add the water through the feed tube; process just until a soft dough forms. Divide the dough into 6 pieces and shape each into a ball. Roll each ball out between sheets of plastic wrap into a 6-inch round.
  • Set a medium nonstick skillet over medium heat and heat until a drop of water sizzles in it. Reduce the heat to medium-low. Add a dough round and cook until speckled and slightly puffed, about 1 1/2 minute on each side. Transfer the tortilla to a plate lined with a clean kitchen towel; fold the towel over to keep the tortilla warm. Cook the remaining dough rounds to make a total of 6 tortillas, stacking them in the towel as they are cooked.
  • To reheat the tortillas, wrap each one in a separate paper towel or napkin and microwave on High until heated, about 5 seconds for each tortilla.

HOMEMADE CORN TORTILLAS



Homemade Corn Tortillas image

Make and share this Homemade Corn Tortillas recipe from Food.com.

Provided by Patrick in Los Ange

Categories     Breads

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 1/2 cups water
1/4 cup cornmeal
1 cup flour
1/2 teaspoon salt
1 egg

Steps:

  • Cook 1/4 cup of batter on a skillet, 2 minutes on each side.

Nutrition Facts : Calories 159.7, Fat 1.8, SaturatedFat 0.5, Cholesterol 52.9, Sodium 313.3, Carbohydrate 29.8, Fiber 1.4, Sugar 0.2, Protein 5.4

HOMEMADE CORN TORTILLAS



Homemade Corn Tortillas image

Provided by Diana Barrios Treviño

Categories     Bread     Side     Corn     Sugar Conscious     Low Sugar     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes eight 4-inch tortillas

Number Of Ingredients 2

2 cups corn masa mix (see Note)
1 1/2 cups warm water

Steps:

  • 1. Combine the masa mix and warm water in a medium bowl, mixing until a soft dough forms. You can use a wooden spoon for mixing, but you will have better results if you use your hands. Turn the dough out onto a floured surface and knead until it is smooth.
  • If the dough seems dry, add more water, a tablespoon at a time, as necessary.
  • 2. To form the tortillas, one at a time, pinch off small handfuls (about 3 tablespoons) of the dough and roll each one between the palms of your hands into a ball. Cover the dough balls with a damp cloth as you form them, to keep them from drying out.
  • 3. Cut a quart-size resealable plastic bag open down both sides, to form a rectangle. Use the bag to line a tortilla press as you shape the tortillas, so they do not stick: Lay one side of the plastic over the bottom of the press, place a ball of dough in the center, and fold the other side of the plastic over the dough. Shut the top of the tortilla press firmly down on the dough to shape the tortilla. (See Note.)
  • 4. Heat a griddle until hot. Place a tortilla on the griddle and cook for 1 1/2 minutes. Using a spatula, flip it over and continue to cook, flipping it occasionally, until both sides are covered with small brown spots. Transfer to a plate and cover with a kitchen towel to keep warm while you cook the remaining tortillas, stacking the finished tortillas on the plate. Serve immediately.

HOMEMADE FLOUR TORTILLAS



Homemade Flour Tortillas image

I found this in my TOH magazine. This is different from all of the other 5 recipes posted here as it does not use shortening or baking powder. It was fun making these on our own last summer and I look forward to doing it again now that I remember where the recipe was found. Hope it works out for you too.

Provided by HokiesMom

Categories     Low Cholesterol

Time 13m

Yield 8 tortillas, 8 serving(s)

Number Of Ingredients 4

2 cups all-purpose flour
1/2 teaspoon salt
1 cup water
3 tablespoons olive oil

Steps:

  • In a large bowl, combine the flour and salt. Stir in the water and oil.
  • Turn dough onto a floured surface and knead 5-6 times.
  • Divide dough into 8 equal portions. On the floured surface roll each portion into a 7-inch disk.
  • In a large non-stick skillet coated with cooking spray cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm while cooking the others.

HOMEMADE PECAN TORTILLAS



Homemade Pecan Tortillas image

Chef Anthony Fearing's recipe, to be used with Antelope with Achiote Honey Glaze or anything you like. From chef2chef

Provided by MarraMamba

Categories     Breads

Time 13m

Yield 4 serving(s)

Number Of Ingredients 4

1 cup all-purpose flour
3 ounces toasted and ground pecans
1 teaspoon salt
8 ounces warm water

Steps:

  • In a mixing bowl, place all purpose flour, salt, and toasted pecans. Slowly start whipping together, adding the warm water slowly until it makes a smooth dough. The dough should be smooth and lightly sticky.
  • Let rest for 2 to 3 minutes. Make into 2 ounce portions when ready to roll out tortillas. Make sure to flour the surface to avoid the tortillas sticking. Place the ball of the dough on the floured surface and roll into 6 inch round tortillas.
  • Cook tortillas on a hot griddle 1/2 minute on each side.

Nutrition Facts : Calories 260.7, Fat 15.6, SaturatedFat 1.4, Sodium 583.1, Carbohydrate 26.8, Fiber 2.9, Sugar 0.9, Protein 5.2

HOMEMADE TORTILLAS



Homemade Tortillas image

Posting this for a friend. This is THE recipe for those who have trouble making homemade tortillas! Very easy! From America's #1 Mexican Cookbook -- I have made this several times and the tortillas come out fine. They will come out as thick or as thin as you roll them. The resting time is very important to let the gluten in the flour to relax.

Provided by Mamas Kitchen Hope

Categories     Breads

Time 20m

Yield 12 serving(s)

Number Of Ingredients 5

3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup shortening, any kind even lard (manteca, Beginners may want to use 2 T per cup of flour for easier rolling and frying)
3/4 cup hot water

Steps:

  • Combine the flour, baking powder, and salt using your hands or a pastry cutter and crumble or cut in the shortening until the mixture is crumbly. If it looks more powdery than crumbly add a tablespoon or more shortening until it is crumbly.
  • Add just enough of the HOT water to make the ingredients look moist.
  • Now, knead the mixture. Kneading anywhere you see any loose pieces or flour so you are sure to get everything. If it sticks to the anything add a some more flour. Play with the dough and the flour and shortening amounts until you have a dough that makes a soft round shape. You want your dough to be smooth and sort of elastic.
  • Cover bowl with a towel and let it rest for about an hour.
  • After it rests, cut or pinch off 10 to 12 balls. Add some flour to your rolling pin and workspace LIGHTLY. Roll each ball into about 1/8 inch thickness or press with a tortilla press that has plastic wrap covering any part that the dough will touch.
  • Cook tortilla's one at a time on a medium hot cast iron skillet or griddle for about 1 to 2 minutes on each side, or until the tortilla gets brown specks. Black specks mean your pan is too hot. Reduce heat so the tortilla puffs and browns. It should puff up underneath if done right. Do not worry if it does not though. Practice will get you to that stage.
  • NOTE: Here are some tips as to technique: Do not use bread flour. You want flour with a low gluten content. You don't want to over-flour your work surface, but you don't want your rolled-out tortilla sticking to it either. I found that the dough adhered less to an unvarnished wood surface (like an old cutting board) than any other surface I tried. A flat dough scraper, or "bench knife" is perfect for removing the rolled-out tortilla from the work surface. When rolling out tortillas, dust your rolling pin with flour, and don't be afraid to apply some pressure. Flour tortilla dough is pretty sturdy; but not to the point of rerolling. You don't want tough tortillas. Making perfect circles is harder than it sounds; the dough wants to draw up. So if perfectly circular shapes are important, you can trim away the excess with a sharp knife.

Tips:

  • Use high-quality masa harina for the best flavor and texture.
  • Make sure the water is warm, but not hot, when mixing the dough.
  • Knead the dough until it is smooth and elastic, about 5 minutes.
  • Let the dough rest for at least 30 minutes before rolling it out.
  • Use a tortilla press or a rolling pin to roll out the dough into thin, even circles.
  • Cook the tortillas in a hot skillet or griddle until they are golden brown and puffed up.
  • Keep the cooked tortillas warm in a tortilla warmer or a clean kitchen towel.

Conclusion:

Homemade tortillas are a delicious and versatile food that can be used in a variety of dishes. They are relatively easy to make, and with a little practice, you can create perfect tortillas every time. So next time you're looking for a fun and rewarding cooking project, give homemade tortillas a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #occasion     #north-american     #5-ingredients-or-less     #flat-shapes     #breads     #american     #mexican     #easy     #beginner-cook     #diabetic     #kid-friendly     #vegan     #vegetarian     #stove-top     #dietary     #inexpensive     #brunch     #equipment

Related Topics