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Experience the authentic taste of Tex-Mex with these homemade flour tortillas. Incredibly soft, pliable, and far superior to store-bought versions, they require just a few simple pantry staples. Perfect for tacos, burritos, quesadillas, or simply enjoying warm with butter.
Combine Dry Ingredients (2 minutes)
Cut in the Fat (3 minutes)
Form and Knead the Dough (5 minutes)
Rest the Dough (30 minutes)
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Experience the authentic taste of Tex-Mex with these homemade flour tortillas. Incredibly soft, pliable, and far superior to store-bought versions, they require just a few simple pantry staples. Perfect for tacos, burritos, quesadillas, or simply enjoying warm with butter.
This tex_mex recipe takes 50 minutes to prepare and yields 12 servings. At 146.13 calories per serving with 2.68g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Divide and Roll (10 minutes)
Cook the Tortillas (10 minutes)
Keep Warm and Serve
Replace up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber. You may need a tablespoon or two of extra water.
Add 1 tablespoon of finely chopped fresh cilantro or 1 teaspoon of dried herbs like oregano or chili powder to the dry ingredients for extra flavor.
For a richer, buttery flavor, replace the lard or shortening with an equal amount of cold, cubed unsalted butter.
By making tortillas at home, you control the ingredients, avoiding the preservatives, dough conditioners, and trans fats often found in commercial products.
The carbohydrates from the flour provide a quick and accessible source of energy, making tortillas a great base for a fulfilling meal.
Tortillas are a versatile base for building balanced meals. You can fill them with lean proteins, beans, and plenty of fresh vegetables to create a nutrient-dense dish.
One tortilla from this recipe contains approximately 125-135 calories, depending on the exact size and type of fat used (lard vs. shortening).
Homemade tortillas are healthier than many store-bought options as they contain no preservatives or artificial additives. However, they are primarily made from refined flour and fat, so they should be enjoyed in moderation as part of a balanced diet.
This can happen for a few reasons: the pan wasn't hot enough, the dough was rolled too thick, or it was over-kneaded. Ensure your skillet is preheated properly over medium-high heat until a drop of water sizzles away instantly.
Yes, you can prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 2 days. Let it come to room temperature for about 30-45 minutes before dividing and rolling.
Store them in a zip-top bag at room temperature for up to 3 days or in the refrigerator for a week. Reheat them for 10-15 seconds per side on a hot, dry skillet or for a few seconds in the microwave wrapped in a damp paper towel.
Absolutely. Stack the cooked and completely cooled tortillas with a piece of parchment paper between each one. Place the stack in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature before reheating.