Have you ever eaten a freshly cooked flour tortilla? If so, you know that store bought tortillas are dry and can be quite flavorless at times. They just don’t hold a candle to fresh. Have you ever considered making them at home yourself? It’s not as hard as you think. And you don’t have to claim any cultural heritage to make great flour tortillas right in your own kitchen!
These Tortillas are made with flour, shortening, water and a pinch of salt. The dough is rolled by hand into small balls that are refrigerated until firm. They will keep for 5 days in the fridge. When you’re ready to serve fresh tortillas with dinner, simply pull out a few dough balls, roll them out on a clean surface, and cook them until they bubble and brown a bit in a hot oiled nonstick pan. That’s it! They are great for quesadillas or try them with Posole!
These homemade Tortillas will be an easy, fresh and delicious addition to any Latin meal.
Ingredients
Scale
2 and 3/4 cups of flour
1 and 1/2 teaspoons salt
6 tablespoons vegetable shortening, cut into 6 pieces
3/4 cup plus 2 tablespoons warm water (110 degrees if you have a thermometer)
1/2 teaspoon vegetable oil
Instructions
Whisk flour and salt in a large mixing bowl. Add the pieces of shortening and, using your hand, mix the shortening into the flour mixture until it resembles coarse meal. Stir in the water with a mixing spoon until combined into cohesive dough.
Turn dough out onto a clean surface and briefly hand knead until it’s a smooth ball. Pull apart approximately 2 to 3 tablespoons sized portions of dough and roll into balls. Place dough balls on a plate, cover and refrigerate at least 30 minutes to firm. They can be stored in the fridge up to 3 days.
On a lightly floured surface, thinly roll out a ball of dough (should be about 8 inches across). Heat oil in a large non-stick skillet just over medium-low heat. When the oil is hot and shimmering, wipe it out with a large wad of paper towels. Lay the round in the skillet and cook until it begins to bubble, about a minute. Flip and cook on the other side until browned and puffed, about another minute. Transfer to a plate and cover with a kitchen towel to keep warm. Repeat with the remaining dough balls. (The cooked tortillas can be layered between parchment paper, covered with plastic wrap and kept in the fridge for a few days. Just re-heat in the microwave and serve.)
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