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Flour Tortillas
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Homemade Flour Tortillas

Both corn and flour tortillas are staples in a Mexican kitchen. Practice is the key!
Course Tortillas
Cuisine Mexican
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 20 Tortillas

Ingredients

Ingredients:

  • 3 cups of all-purpose flour more or less
  • ½ cup vegetable shortening or manteca pork lard
  • 1 teaspoon salt
  • 1 teaspoon baking powder THE BAKING POWDER IS OPTIONAL.
  • 1 cup hot water
  • Extra flour for dusting

Instructions

Directions For Rolling and Cooking Tortillas

  • Melt the shortening in a microwave-safe bowl (glass). Add the water, salt and baking powder. Using a rubber spatual, at first, gradually add 1 cup of flour. Gradually add in more flour using the spatula until it’s cool enough to work with your hands. Finish mixing the dough with your hands until it is no longer sticky. It should be soft. Cover with a light kitchen towel directly onto the masa and let stand for at least 30 minutes.
  • After 30 minutes, Roll and shape 20 dough balls, about 2 inches. Place back into bowl and cover once again for 20 minutes. Preheat comal or griddle pan to just below medium heat for 5 minutes. On a flat surface, dust lightly with flour and roll out one dough ball at a time (about 5-6 inches). Cook on comal/griddle until the tortilla starts to bubble up, turn and cook for another 30 seconds. You should have golden brown spots. Some spots will be darker and that’s ok.
  • If tortillas are cooking too fast, turn down the heat. You want a light to medium brown color. Stack the cooked tortillas in between a clean kitchen towel, and keep them covered. Yields up to 20 small tortillas. Once the tortillas are completely cool, store in resealable plastic bags, in the refrigerator. Reheat on hot griddle for a few minutes. They will keep for 7 to 10 days.

Notes

I can't say it enough. Practice as many times as you can to achieve the tortilla you are happy with! If you don't want to add shortening or lard to your recipes, you can substitute with coconut oil, olive oil or corn oil. Manteca(lard) and Shortening works the best for me. There is always a big controversy when it comes to adding baking powder to the recipe. Honestly, I don't remember mom ever adding baking powder to her tortillas. I have experimented with and without it. I have had different results depending on where I am in the country, lol! I truly believe that the atmosphere where you are plays a big part in how your tortillas will turn out.