Easy Homemade Tortillas
I love Mexican/Tex-Mex food. Love. I could eat it every day. Well, except for the days I wasn’t eating sushi. Or pasta. Or fried chicken.
I just love to eat, okay?
Anyway, whenever I make Mexican/Tex-Mex at home, I always make my own tortillas. They’re easy to make, they taste SO much better than store bought, and they don’t have junky ingredients. I mean really, what’s not to love?
So, want to make your own tortillas? Great! This is a fun activity for kids too, so gather your kids, and make some tortillas for taco night. A fun activity to keep them busy that isn’t too messy. Win win.
Please note, the amounts pictured are for a quadruple batch. One batch makes about 8 tortillas, depending on size.
The ingredients couldn’t be more simple. Flour, salt, fat, and water. I know the top of the jar says chicken stock, but it’s not. It’s lard. I reuse my canning lids for storing things in the fridge or freezer. I also used butter, but I forgot to take a picture. Sorry.
Dump all the dry ingredients in a bowl, and mix them together. Melt your fat and pour it in. You can use solid fat and cut it in with a pastry cutter, but I’m lazy, and melt it first. Stir it all up.
Pour in your boiling water. I don’t know why it has to be boiling. Since I don’t know why, mine is often just hot, not boiling. I’m a rebel like that.
Stir it all up until it forms a shaggy dough.
Dump it all out on a heavily floured counter top. Having a cat doing quality control is helpful, but not strictly necessary. Being she’s a cat, she can’t be counted on to be there all the time. Cats are flakes.
Knead the dough briefly until it comes together to form a somewhat smooth ball.
The dough will still be fairly sticky, so make sure you keep your counter and rolling pin well floured.
Pinch off a piece of dough. This size will roll out to be a great size for fajitas, or small burritos.
Roll in out nice and thin.
Pop it into a preheated dry skillet. I use cast iron, and on my stove I put the heat on medium low, this is the only part of the process that takes some trial and error. You develop a feel for how high to set your stove pretty quickly though, so have faith.
Once you see the tortilla start to bubble like in the picture, it’s time to flip.
Mmmm, toasty. Okay, it’ll bubble again, and then it’s time to take it off. Remove it to a plate and cover with a tea towel. The tortilla might seem stiff right now, but it will soften as it sits under the towel and steams a bit.
Go a head and try one. See those pockets of air inside? These tortillas have such great texture. I can’t help eating one every time I make them. Or two.
These freeze well, so it’s super easy to make a huge batch and then just pull a few out of the freezer as needed on busy weeknights.
Easy Homemade Tortillas
- 2 cups flour
- 1 teaspoon salt
- 2 tbs fat (butter, lard, and olive oil all work great)
- 3/4 cups boiling water
Preheat skillet on med-low heat.
Mix all of the dry ingredients, then mix in the fat by either melting it or cutting it in.
Pour in the water and mix.
Dump out onto a well floured counter and kneed until the dough comes together into a somewhat smooth ball, it will still be sticky.
Pinch off a ball of dough and roll out to desired size and thickness.
Cook in a preheated skillet until bubbles appear. Flip, cook a few more minutes until the tortilla bubbles again. Move to a plate and cover with a tea towel.
Repeat until all the dough is used.
Linking up with the Prairie Homestead Barn Hop.