Tired of store-bought tortillas that taste like boring cardboard? Say goodbye to those and hello to this Easy Homemade Tortillas Recipe. In less time than it takes to watch a funny YouTube video, you can make warm, soft tortillas that make tacos, quesadillas, or even a quick snack with butter totally awesome.
All you need are simple ingredients like flour and oil from your kitchen. No pro chef skills required, just grab a rolling pin and have fun. These flour or corn tortillas are cheap, super easy, and way tastier than anything from the store. Get ready to impress your family and make your meals super yummy. Let’s start rolling and make some tortilla magic.
See also: Easy Chicken Enchiladas Recipe
Why Make Homemade Tortillas?
Homemade tortillas are awesome! They don’t have weird preservatives, taste super fresh, and you can choose exactly what goes in them. Want a nutty vibe? Try whole wheat flour. Feeling fancy? Toss in some herbs for extra yum.
Making them yourself is like a fun kitchen adventure, and you’ll feel like a cooking champ when you’re done. Plus, it’s way easier than you think, using stuff you probably already have at home.
This recipe is all about classic flour tortillas, but we’ll also show you how to make corn tortillas if you want a gluten-free option. You don’t need tons of tools, just a little practice, and you’ll be making perfect tortillas super fast.
Ingredients for Homemade Tortillas
To make about 8 medium-sized flour tortillas, you’ll need the following ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons vegetable oil or lard
- ¾ cup warm water
For corn tortillas (optional variation, makes about 10 small tortillas):
- 1 ½ cups masa harina
- ¼ teaspoon salt
- 1 cup warm water
Ingredient Tips
- Flour: All-purpose flour works best for soft, pliable tortillas. You can substitute with whole wheat flour for a nuttier flavor, but you may need slightly more water.
- Fat: Vegetable oil keeps things light, but traditional recipes use lard for richer flavor. Butter or shortening are also great alternatives.
- Masa Harina: For corn tortillas, use masa harina, a special corn flour treated with lime. Regular cornmeal won’t yield the same results.
- Water: Warm water helps the dough come together smoothly. Adjust the amount slightly if the dough feels too dry or sticky.
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See also: Easy Veggie Quesadillas Recipe
Kitchen Equipment Needed
You don’t need fancy tools to make tortillas, but having the right equipment makes the process easier. Here’s what you’ll need:
- Mixing bowl: For combining the dough ingredients.
- Measuring cups and spoons: To ensure accurate ingredient portions.
- Rolling pin: For rolling out the dough into thin circles.
- Cast iron skillet or non-stick pan: For cooking the tortillas.
- Spatula: To flip the tortillas while cooking.
- Clean kitchen towel: To keep the tortillas warm and soft after cooking.
Optional but helpful:
- Tortilla press: Especially useful for corn tortillas to get uniform thickness.
- Dough scraper: For dividing the dough into portions.
Step-by-Step Instructions
For Flour Tortillas
- Mix the Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon salt, and 1 teaspoon baking powder. Stir until evenly mixed.
- Add the Fat: Add 3 tablespoons of vegetable oil or lard to the dry ingredients. Use your fingers or a fork to mix until the mixture resembles coarse crumbs.
- Form the Dough: Gradually add ¾ cup warm water, stirring until a soft dough forms. If the dough is too sticky, add a little more flour; if too dry, add a bit more water.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 2-3 minutes until smooth and elastic.
- Rest the Dough: Divide the dough into 8 equal portions and shape each into a ball. Cover with a kitchen towel and let rest for 15-20 minutes. This relaxes the gluten, making it easier to roll out.
- Roll Out the Tortillas: Using a rolling pin, roll each dough ball into a thin, 8-inch circle. Don’t worry if they’re not perfectly round, practice makes perfect.
- Cook the Tortillas: Heat a cast iron skillet or non-stick pan over medium-high heat. Place a tortilla in the hot skillet and cook for 30-60 seconds until bubbles form and light brown spots appear. Flip with a spatula and cook for another 30 seconds. Repeat with the remaining tortillas.
- Keep Warm: Stack the cooked tortillas in a kitchen towel to keep them warm and soft.
For Corn Tortillas
- Mix the Dough: In a mixing bowl, combine 1 ½ cups masa harina and ¼ teaspoon salt. Gradually add 1 cup warm water, stirring until a soft dough forms. The dough should feel like playdough—not too wet or dry.
- Form the Dough Balls: Divide the dough into 10 equal portions and shape into balls. Cover with a damp kitchen towel to prevent drying out.
- Press or Roll: If using a tortilla press, place a dough ball between two pieces of plastic wrap and press to form a 6-inch circle. Alternatively, roll out with a rolling pin.
- Cook the Tortillas: Heat a cast iron skillet over medium-high heat. Cook each tortilla for 45-60 seconds per side until slightly browned and cooked through.
- Keep Warm: Wrap in a kitchen towel to keep soft.
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See also: The Best Beef Tacos
Tips for Perfect Tortillas
- Don’t Overcook: Tortillas should be soft and pliable, not crispy. Cook just until light brown spots appear.
- Adjust Dough Consistency: If the dough is too sticky, add a pinch of flour or masa harina. If too dry, add water a teaspoon at a time.
- Use a Hot Skillet: A hot cast iron skillet ensures even cooking and those classic brown spots.
- Practice Rolling: Rolling out thin, even circles takes practice. Aim for about 1/8-inch thickness for flour tortillas and slightly thicker for corn.
- Store Properly: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for a week. Reheat in a skillet or microwave with a damp towel.
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Nutrition Facts
Here are the approximate nutrition facts for one 8-inch flour tortilla (based on the recipe above):
- Calories: 140 kcal
- Total Fat: 4g
- Saturated Fat: 0.5g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 300mg
- Total Carbohydrates: 22g
- Dietary Fiber: 1g
- Sugars: 0g
- Protein: 3g
- Vitamins and Minerals:
- Calcium: 2% of Daily Value (DV)
- Iron: 8% of DV
For one 6-inch corn tortilla:
- Calories: 50 kcal
- Total Fat: 0.5g
- Saturated Fat: 0g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 10mg
- Total Carbohydrates: 10g
- Dietary Fiber: 1.5g
- Sugars: 0g
- Protein: 1g
- Vitamins and Minerals:
- Calcium: 4% of DV
- Iron: 2% of DV
Note: Nutrition values may vary based on exact ingredient brands and portion sizes. For those watching their weight, Keto Actives can help reduce appetite and support fat loss, complementing a balanced diet.
See also: The Best Air Fryer Chicken Taquitos Recipe
Serving Suggestions
Homemade tortillas are incredibly versatile. Here are some ideas to enjoy them:
- Tacos: Fill with seasoned ground beef, chicken, or grilled vegetables.
- Quesadillas: Layer with cheese and your favorite fillings, then cook until melty.
- Wraps: Use as a base for burritos or lunch wraps with lettuce, turkey, and avocado.
- Chips: Cut into wedges, brush with oil, sprinkle with salt, and bake at 350°F for 10-12 minutes for homemade tortilla chips.
- Breakfast: Scramble eggs and wrap with salsa for a quick breakfast taco.
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Storage and Reheating
- Room Temperature: Store tortillas in an airtight container or zip-top bag for up to 2 days.
- Refrigerator: Keep in the fridge for up to a week. Wrap tightly to prevent drying out.
- Freezer: Freeze in a freezer-safe bag with parchment paper between tortillas for up to 3 months. Thaw at room temperature before reheating.
- Reheating: Warm in a cast iron skillet for 10-15 seconds per side or microwave under a damp kitchen towel for 15-20 seconds.
See also: Easy Nachos Recipe
Frequently Asked Questions
1. Can I make tortillas without a tortilla press?
Yes! For flour tortillas, a rolling pin works perfectly. For corn tortillas, you can roll them out between plastic wrap or use a heavy skillet to press the dough flat.
2. Why are my tortillas tough?
Tough tortillas can result from over-kneading the dough, adding too much flour, or overcooking. Knead just until smooth, use minimal flour when rolling, and cook briefly until light brown spots appear.
3. Can I use olive oil instead of vegetable oil?
Yes, olive oil works, but it may impart a slight flavor. Vegetable oil or lard is more neutral and traditional.
4. How do I keep tortillas soft after cooking?
Stack them in a kitchen towel immediately after cooking to trap steam and keep them soft. Store in an airtight container once cooled.
5. Can I make gluten-free flour tortillas?
Yes, use a gluten-free all-purpose flour blend in place of regular flour. You may need to adjust the water and add a binder like xanthan gum for better texture.
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See also: Delicious Air Fryer Chicken Flautas
Conclusion
Homemade tortillas are an easy and awesome way to level up your cooking! With just a few simple ingredients and basic tools, you can make soft, tasty tortillas that beat store-bought ones any day. Choose classic flour tortillas or go for gluten-free corn, both are super simple and fun to make.
You can stuff them with yummy fillings, save them for later, or even turn them into crunchy tortilla chips. Best of all, you’re using fresh, healthy ingredients that are good for you.
Want to keep up your healthy vibes? Try Cappuccino MCT, a cool coffee drink that gives you energy and helps burn fat. Have fun cooking and enjoy your homemade tortillas.
Looking for more recipes? Here are a few of my faves:
- Spaghetti Aglio e Olio Recipe
- Sheet Pan Salmon with Asparagus
- The Best Homemade Margherita Pizza Recipe
