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Experience the authentic taste of soft, pliable, and wonderfully fresh homemade flour tortillas. Far superior to store-bought versions, this recipe uses just a handful of pantry staples to create the perfect base for tacos, burritos, quesadillas, or simply enjoying warm with butter.
Combine Dry Ingredients
Cut in the Fat
Form the Dough
Knead and Rest
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Experience the authentic taste of soft, pliable, and wonderfully fresh homemade flour tortillas. Far superior to store-bought versions, this recipe uses just a handful of pantry staples to create the perfect base for tacos, burritos, quesadillas, or simply enjoying warm with butter.
This tex_mex recipe takes 70 minutes to prepare and yields 6 servings. At 330.49 calories per serving with 6.44g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side or snack.
Divide and Shape
Roll Out the Tortillas
Cook the Tortillas
Keep Warm and Serve
For a nuttier flavor and more fiber, substitute 1 cup of all-purpose flour with 1 cup of whole wheat flour. You may need a little extra water to get the right dough consistency.
While lard provides the most authentic flavor and texture, you can use vegetable shortening for a vegetarian version or even unsalted butter for a richer taste.
Add 1/2 teaspoon of chili powder, smoked paprika, or dried herbs like cilantro or oregano to the dry ingredients for flavored tortillas.
Unlike many commercial brands, this homemade recipe is free from preservatives, dough conditioners, and artificial additives, giving you a fresher, more natural product.
The carbohydrates from the all-purpose flour provide a quick and accessible source of energy to fuel your body and daily activities.
Making tortillas at home allows you to control the quality and quantity of ingredients, such as the type of fat and the amount of salt, to suit your dietary needs.
This usually means the cooking surface isn't hot enough. Ensure your skillet or comal is preheated well over medium-high heat. A hot surface creates steam inside the dough, causing it to puff.
Tough tortillas can result from a few things: over-kneading the dough, not letting the dough rest long enough, or overcooking them. Knead just until smooth, rest for the full 30 minutes, and cook them quickly on a hot pan.
Yes, you can use a neutral oil like canola or vegetable oil. Use about 1/4 cup of oil. The texture will be slightly different—less flaky and a bit chewier—but still delicious.
Let them cool completely, then store them in a zip-top bag or airtight container. They'll last at room temperature for 2-3 days or in the refrigerator for up to a week. Reheat on a dry skillet before serving.
Homemade tortillas are healthier than many store-bought options because they contain no preservatives or artificial additives. However, they are made with refined flour and fat, so they should be enjoyed in moderation as part of a balanced diet.
Based on this recipe, each tortilla contains approximately 160-170 calories, primarily from carbohydrates and fat.