Sometimes I feel like I have a little old Mexican lady living inside of me.
I crave Mexican food.
I crave it A LOT.
There is nothing better than a warm, soft and tender flour tortilla. It may sound like a lot of work to make your own tortillas, but it’s not. It’s super simple, and totally worth getting out the flour. In fact, you probably have all the ingredients in your pantry needed to make some authentic flour tortillas right now.
Let’s do this.
Grab some flour, a little salt and baking powder. Throw them in a large bowl and whisk together. Cut in some shortening.
Take off the rings and get your hands in the bowl. Mix up the shortening with the flour till it becomes a crumbly consistency. Then pour in some warm water and, you guessed it, get your hands in there again and work the mixture into a ball of dough.
Turn the dough out onto a lightly floured surface and knead it for 5 minutes, or until the dough becomes smooth and elastic. Wrap it in some plastic wrap and let it rest on the counter for 30 minutes.
After it’s rested divide the dough into 16 equal dough balls.
Heat up a dry skillet on high heat for 5 minutes, lower the heat to medium and roll out your dough ball to 1/4 inch thickness and place it in the hot skillet. Let it cook for 30 seconds on each side.
Make sure to place your cooked tortillas directly into a tortilla warmer, or wrap them in a warm towel so they don’t get hard.
I mean, seriously…
There is nothing better than a warm and soft flour tortilla. Dip it in some authentic refried beans, or melt some cheese on top. It’s pure bliss. You’ll never go back to store bought again.
Soon you will have a little old Mexican lady living inside of you too.
that’s only slightly creepy sounding…
- 4 cups flour
- 1 tsp salt
- 2 tsp baking powder
- 3 tbsp shortening
- 1½ cups warm water
- Sift together flour, salt and baking powder in a large bowl. Use your hands to incorporate the shortening until the mixture becomes crumbly. Pour in the warm water and mix with your hands till a slightly sticky dough ball forms.
- Turn the dough out onto a lightly floured surface and knead for 5 minutes or until dough becomes smooth and elastic. Wrap in plastic wrap and let rest on the counter for 30 minutes.
- Once it's rested, heat a large skillet on high for 5 minutes then reduce heat to medium. Divide dough into 16 even balls. Use a rolling pin to roll out dough into ¼ inch thin circles and cook one at a time in the dry skillet for 30 seconds per side.
- *Do not roll dough out more than once or the tortillas can become tough.
- **Be sure to place cooked tortillas directly into a tortilla warmer, or wrap in a slightly damp & warm towel so the tortillas stay soft and pliable.
- ***Eat immediately or place uneaten tortillas in a zip close bag in the fridge. Reheat in microwave in the bag, then place in the tortilla warmer again.
recipe slightly adapted from All Recipes