These Homemade Tortillas are soft, pliable, and perfect for tacos, burritos, wraps, or quesadillas. Made with simple ingredients, they are much fresher and tastier than store-bought tortillas. This easy recipe can be prepared in under an hour and produces tender tortillas with a slightly chewy texture. You can make them with flour or corn, depending on your preference.
Why You’ll Love This Recipe:
- Fresh and Soft: These tortillas are soft, chewy, and much tastier than store-bought versions.
- Versatile: Use these tortillas for tacos, burritos, wraps, quesadillas, and more.
- Customizable: You can make either flour or corn tortillas depending on what you prefer.
Key Ingredients
For Flour Tortillas:
- All-Purpose Flour: Provides the base for the dough.
- Baking Powder: Helps give the tortillas a slight puff and softness.
- Salt: Enhances the flavor.
- Vegetable Oil or Lard: Adds richness and makes the tortillas soft and pliable.
- Warm Water: Helps to bring the dough together and make it easier to roll out.
For Corn Tortillas:
- Masa Harina: A special type of corn flour used for making corn tortillas.
- Salt: To season the dough.
- Warm Water: To hydrate the masa harina and form the dough.
How to Make Homemade Flour Tortillas
Step 1: Mix the Dough
- In a large mixing bowl, combine 2 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
- Add 1/4 cup of vegetable oil (or melted lard) and mix it into the flour with your hands until crumbly.
- Gradually add 3/4 cup of warm water, a little at a time, mixing until a soft dough forms. The dough should be smooth but not sticky.
Step 2: Knead the Dough
- Transfer the dough to a lightly floured surface and knead for about 2-3 minutes until smooth and elastic. Cover with a clean towel and let the dough rest for 15-20 minutes to relax the gluten.
Step 3: Divide and Roll Out the Dough
- Divide the dough into 8-10 equal portions and roll each piece into a ball.
- On a lightly floured surface, use a rolling pin to roll each ball into a thin circle, about 8-10 inches in diameter.
Step 4: Cook the Tortillas
- Heat a large dry skillet or griddle over medium-high heat. Cook each tortilla for about 30-45 seconds per side, or until light golden brown spots appear. The tortilla should puff slightly.
- Transfer the cooked tortillas to a clean towel and cover to keep them soft and warm. Repeat with the remaining dough.
How to Make Homemade Corn Tortillas
Step 1: Mix the Dough
- In a medium bowl, combine 2 cups of masa harina and 1/2 teaspoon of salt.
- Gradually add 1 1/2 cups of warm water, mixing with your hands until a soft, pliable dough forms. Add more water if the dough is too dry.
Step 2: Divide the Dough
- Divide the dough into 10-12 equal balls. Cover them with a damp towel to prevent drying out.
Step 3: Shape the Tortillas
- Using a tortilla press (or rolling pin), flatten each ball into a thin circle, about 6 inches in diameter, placing the dough between two pieces of plastic wrap or parchment paper.
Step 4: Cook the Tortillas
- Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for about 30-45 seconds per side, until golden and slightly charred in spots.
- Transfer the tortillas to a clean towel to keep them soft and warm. Repeat with the remaining dough.
Tips for the Best Homemade Tortillas
- Use Warm Water: Warm water helps the dough come together easily and makes the tortillas softer.
- Rest the Dough: Letting the dough rest ensures that it’s easier to roll out and results in softer tortillas.
- Keep Tortillas Warm: Keep the cooked tortillas wrapped in a clean kitchen towel to stay soft and pliable.
- Customize the Size: You can make the tortillas larger or smaller depending on your needs. Adjust the size of the dough balls accordingly.
Recipe Variations
- Whole Wheat Tortillas: Replace half of the all-purpose flour with whole wheat flour for a healthier option.
- Spicy Tortillas: Add a pinch of chili powder or cumin to the dough for a spiced-up version of the tortillas.
- Herb-Infused Tortillas: Mix in finely chopped fresh herbs like cilantro or parsley into the dough for added flavor.
- Gluten-Free Tortillas: Use masa harina for corn tortillas, which are naturally gluten-free.
Frequently Asked Questions (FAQs)
1. Can I freeze homemade tortillas?
Yes! Once the tortillas have cooled completely, stack them with parchment paper between each one and store them in an airtight container or freezer bag. Freeze for up to 3 months.
2. What’s the best way to reheat tortillas?
Reheat tortillas in a dry skillet over medium heat for about 30 seconds on each side. You can also microwave them wrapped in a damp paper towel for 15-20 seconds.
3. Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. Just be sure to let it come to room temperature before rolling and cooking the tortillas.
4. What can I use instead of a tortilla press?
If you don’t have a tortilla press, you can use a rolling pin to flatten the dough balls. Place the dough between two pieces of plastic wrap or parchment paper to prevent sticking.
[tasty-recipe id=”5152″]