The idea of homemade tortillas may seem like a lot of work, but trust me, it’s worth it. Last night we ate chicken fajitas on warm chewy tortillas straight off the griddle. It’s a completely different fajita experience. Tortillas are incredibly simple to make. They have five ingredients, which take about 2 minutes to mix together. Rolling them out and cooking them is a little time consuming, but for the taste and texture, not to mention the amount of money you save vs. store-bought, let me say it again…It’s definitely worth it.
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons crisco
1 1/2 cups water
Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the crisco 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, about 1-2 minutes. Flip and continue cooking until golden on the other side. Wrap the cooked tortillas in a clean dish towel to keep them warm until ready to serve.
*If you roll them out very thin, their consistency is similar to store-bought tortillas. If you leave them a little thicker they are a little doughy and chewy. I prefer them a little thicker.
*I also plan to experiment with using half whole wheat flour, and freezing/re-heating them. If anybody tries this, please let me know.
adapted from All Recipes
Wow, homemade tortillas?!?! That's awesome!!!!
I made whole wheat tortillas once, and they turned out alright, but it seemed they began to crack after they were not fresh out of the oven. Perhaps I will try this recipe instead!
Homemade tortillas, impressive!
These look great. I have never made them from scratch. Thanks for coming by my place today. Have a good weekend.
Those look nice and easy and sooooo good. Never would have thought to make them- I will now!
I've been looking for good homemade tortilla recipes. I'm excited to try it. Thanks for sharing! 🙂
I have a 25 year old tortilla recipe from a stereotypical little old Mexican lady. It uses OIL and then you REST the dough for 15 min between mixing [not much kneading]. Now with transfat free Crisco that should be fine. Keep the balls covered to keep them from drying out. It uses tiny bit of SUGAR which I was told does something SPECIAL. IDK! 6C flour*, 3t b-powder, 1/2t sugar, 6T lard or oil, 2C WARM WATER. I also have a homemade wooded tortilla maker. I am unable to post a link for a Google image. *I have used 1/2 white whole wheat flour and it was fine. May need extra water, not much.
a person – sounds like a great recipe. I'll have to incorporate some of your tips next time. Great suggestion on the half whole wheat flour too. Thanks for commenting! 🙂
You should try making some authentic latin american tortillas from Masa Harina. There seriously is nothing better. That is unless you don't like masa, lol. Seriously though, it's really delicious.
I use a slightly different tortilla recipe and use all whole wheat flour. They turn out great. What I'm not going to use right away, I freeze for later use. They thaw fine.
How many tortilla's does this recipe yield?
Shawn and Tory – Honestly, it has been so long since I've made these I can't even remember! Isn't that terrible? My guess is it would serve 4-6, but it really depends on how big you make the tortillas. There are a lot of reviews on allrecipes where I got the original recipe from.
Pingback: May Skill of the Month: Homemade Tortillas! | The Survival Momâ„¢