Homemade Tortillas

Several months ago some friends introduced us to the uncooked tortillas at Costco. They were delicious. We bought a package and gobbled them up. We vowed to put them on our “perma-list” of things we always and only get at Costco. And then we went back the next time and they were gone. And they haven’t been back since. But grocery store tortillas just didn’t compare, and we inevitably ended up disappointed every time we bought them. Until I saw this recipe on Pioneer Woman’s Tasty Kitchen blog.

Now let me preface this by saying that I have no problem making my own stuff. We make granola and granola bars. We culture our own yogurt and buttermilk. We bake bread and pies and have even done poptarts before. But somethings just aren’t worth making on your own. At least not on a regular basis. The crackers, for example, were a failed “homemeade” experiment. It’s better to just pick up a box at Trader Joe’s and forget about the fact that the ingredients list is a mile long and you aren’t sure what everything is. I was afraid these tortillas would be the same. Tasty, good, not too hard, but really not worth making every single time you want tortillas. I was wrong. The dough is easy. The rolling is easy. The cooking is easy. And it is quick as well. Yes, you have to let the dough sit a while, and yes you have to roll each tortilla individually, but total time from your life is not more than 30 minutes (maybe a bit more if you have little helpers, but they inevitably get bored and will abandon the project before too long). And they are so good.

I use half whole-wheat flour because I like to do that kind of thing, although you are more than welcome to go the straight all-purpose route. Either way, the results are definitely worth the money you don’t spend on store-bought tortillas with a chemical taste and a way-too-long ingredients list.

Homemade Tortillas

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat flour

1 tsp. salt

1/2 tsp. baking powder

1/3 cup vegetable oil

1 cup hot water

Whisk together dry ingredients. Add oil and pinch it in with your hands, like you would mix butter into biscuits, until it looks like coarse crumbs. Stir in the hot water until it is all mixed in and forms a ball. Let sit for 30 minutes (although if you want to let it sit longer than that — within reason — it will not suffer any ill effects). Divide the dough into balls (I usually do 12, although I have done as many as 16) and heat a skillet over medium-high heat. Roll out the balls, one at a time, on a lightly floured surface until they are quite thin. Cook on the heated, ungreased skillet. The first side is done when the tortilla starts to blister (25-30 seconds), the second side is done when the blisters are browned (15-20 seconds).

I just put whatever I don’t use for dinner in a plastic bag in the fridge and save them for salad wraps, quesadillas, or just gobble them up plain. Because they are that good.

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6 Comments

  1. Thank you for putting this up! I’ve been thinking about making these ever since I had them with you, but I forgot where to find it.

    [Reply]

  2. lizzie

    July 7th, 2010 at 10:34 pm

    My pleasure. If you have any other requests, let me know.

    [Reply]

  3. My mom made these the whole time I was growing up, so I in turn do the same. I must say, there is nothing better than a home-made tortilla with a little butter and cinnamon sugar! So, I agree: not too hard and well worth the effort.

    [Reply]

  4. lizzie

    July 15th, 2010 at 4:06 pm

    Mmm . . . butter and cinnamon sugar. Brings back lots of childhood memories.

    [Reply]

  5. Hi, I just got your email invite to your fantastic blog! Thanks so much for sharing it. I’m going to make these tortillas at work tomorrow.

    [Reply]

    lizzie Reply:

    At work? What is it that you do? I’m intrigued.

    [Reply]

  6. Cagesjamtoo (aka Sam)

    January 24th, 2012 at 8:21 am

    Just tried these when I ran out of regular and money in my food budget. Tortillas are a staple in our house. They were so easy to roll out which worried me because that is where I had problems with other recipes I tried. They do keep well. I made them Saturday to use on Monday and they were great. Even used the last three on Tuesday for the big kids lunches. At this point, they were getting a little stiff, but nothing time in the microwave didn’t cure. Thanks for the recipe.

    [Reply]

    lizzie Reply:

    Homemade tortillas really are the best! And I’m glad that you didn’t have any problem rolling them out. I was just talking with some people about that and they said the same thing about other recipes, but this one hasn’t been a problem for me.

    [Reply]

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