Have you ever grabbed a pack of tortillas from the store, only to get home and find they’re stiff, kinda tasteless, and tear the second you try to fold them? Yeah, me too. It’s a total bummer.
For a long time, I thought making tortillas at home was some super-secret, complicated thing only grandmas knew how to do. But I was so wrong. It’s one of the easiest and most rewarding things you can make in your kitchen.
So, let’s get you making some seriously soft, fluffy, and delicious tortillas. You are going to feel like a kitchen rockstar, I promise.
What You’ll Need
This recipe uses super simple stuff you probably already have. No weird ingredients here.
- All-purpose flour
- Baking powder
- Salt
- Lard, vegetable shortening, or butter
- Warm water
Here’s a quick look at the amounts. This will make about 12 medium-sized tortillas.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour | 3 cups | The foundation of our tortillas! |
| Baking Powder | 2 teaspoons | This gives them a little puff. |
| Salt | 1 ½ teaspoons | For flavor, don’t skip it. |
| Lard or Shortening | 5 tablespoons | Lard is traditional, but shortening works great. |
| Warm Water | 1 cup | Not hot, not cold, just warm to the touch. |
Tools You’ll Need
You don’t need a bunch of fancy gadgets. A few basic kitchen tools will get the job done.
- Large mixing bowl
- Measuring cups and spoons
- A fork or pastry cutter
- Rolling pin
- A skillet or comal (a flat griddle)
- Spatula
Pro Tips from My Kitchen
I’ve made thousands of tortillas, and I’ve messed them up in every way possible. Here are a few secrets so you can skip the mistakes and go straight to tortilla perfection.
- Don’t Skip the Rest! Letting the dough rest for at least 20-30 minutes is a huge deal. It lets the gluten relax, which makes the dough a thousand times easier to roll out. If you try to roll it right away, it’ll just keep springing back.
- Get Your Pan Hot. The pan needs to be hot, but not smoking hot. A medium-high heat is perfect. If it’s too low, your tortillas will be dry and stiff. If it’s too high, they’ll burn before they cook through.
- The Dough Should Feel Tacky. You want the dough to be slightly sticky, or tacky, but not so sticky that it’s a mess on your hands. If it feels dry, add a tiny bit more warm water. This moisture is what creates the steam to make them soft.
Step-by-Step Instructions
Alright, let’s do this. Just follow along, and you’ll be fine.
Step 1: In your big bowl, mix the flour, baking powder, and salt together. Just give it a quick stir with a fork to combine everything.
Step 2: Add the lard or shortening. Use your fingertips or a pastry cutter to work it into the flour. You want it to look like coarse crumbs.
Step 3: Pour in the warm water. Mix it all together until a shaggy dough forms. Don’t overmix it!
Step 4: Plop the dough onto a lightly floured surface and knead it for just a minute or two. It should become smooth and soft.
Step 5: Form the dough into a ball and put it back in the bowl. Cover it with a clean kitchen towel and let it rest for at least 20 minutes. Go watch some TV or something.
Step 6: After it has rested, divide the dough into 12 equal pieces and roll them into little balls.
Step 7: On a floured surface, take one ball and roll it out with your rolling pin. Try to get it into a circle about 7-8 inches wide. It doesn’t have to be perfect! Weird shapes build character.
Step 8: Heat your skillet over medium-high heat. Place one tortilla on the hot, dry pan. Cook it for about 45-60 seconds, until you see bubbles forming.
Step 9: Flip the tortilla and cook the other side for another 30-45 seconds. You should see some nice light brown spots. Don’t press it down with the spatula!
Step 10: As you finish each tortilla, stack them on a plate and cover them with a kitchen towel. This keeps them warm and soft.
Swaps and Fun Ideas
Once you get the hang of it, you can play around with the recipe.
| Substitution/Variation | How to Do It | Result |
|---|---|---|
| Whole Wheat | Swap 1 cup of all-purpose flour for 1 cup of whole wheat flour. | A heartier, nuttier flavor. Great for burritos. |
| Vegan Tortillas | Use vegetable shortening or coconut oil instead of lard/butter. | Just as soft and delicious, but 100% plant-based. |
| Herb Tortillas | Add 1-2 tablespoons of chopped fresh cilantro or dried herbs to the flour. | Adds a fresh, bright flavor. Awesome for wraps. |
Storing Your Awesome Tortillas
You probably won’t have leftovers, but just in case.
Leftovers and Storage:
Let the tortillas cool down completely. Store them in a zip-top bag in the fridge for up to 5 days.
Reheating:
You can warm them up one by one in a dry skillet for about 15 seconds per side. Or, wrap a stack in a damp paper towel and microwave for 20-30 seconds.
Let’s Talk Nutrition and Pairings
These tortillas are pretty simple, but it’s good to know what you’re eating. The numbers below are just an estimate for one tortilla.
| Nutrition Info | Amount (Approx.) |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 22g |
| Protein | 3g |
| Fat | 5g |
Wondering what to eat with these? The options are endless. They’re perfect for tacos, quesadillas, burritos, or just eating plain with some butter.
FAQs
Here are some questions people ask all the time.
Q1. Why are my tortillas tough and crispy?
Ans: This usually means one of two things. Either the pan wasn’t hot enough, so they cooked too slowly and dried out, or there wasn’t enough fat in the dough.
Q2. My dough is super sticky and I can’t roll it. What did I do wrong?
Ans: It sounds like you might have added a bit too much water. Just add a little more flour, a tablespoon at a time, until it’s soft and tacky but not a sticky mess.
Q3. Can I freeze these?
Ans: Totally! You can freeze the dough balls or the cooked tortillas. To freeze cooked tortillas, let them cool, then stack them with a piece of parchment paper between each one and put them in a freezer bag.
Wrapping Up
See? That wasn’t so bad, was it? Making your own tortillas is a game-changer. They taste so much better than anything you can buy at the store.
Now it’s your turn. Go give this recipe a try and see for yourself. Don’t worry about making them perfectly round on your first try. Just have fun with it.
When you’re done, come back and leave a comment. Tell me how it went! I’d love to hear about your tortilla-making adventure.