Making Homemade Tortilla’s at home is one of those things that are really easy, but seem difficult and often the price of tortillas is so low it leaves the main question of: Why should I bother?!?!
The answer… because they are way way better than anything you can buy at the super market. The taste is much much better in my opinion and the options that you can customize make them infinitely more interesting… Want a batch of smoky tortillas, use bacon fat! Want ones that are buttery and almost flaky, use butter! Want tortillas that complement Carne Asada perfectly, add oregano! Want tortillas that complement a specific dish like my Lamb Al Pastor, use rendered Lamb Fat! The possibilities are limitless once you understand the basic recipe…
Also as far as the price goes, if you’re making Organic Tortilla’s the price is about %63 less and if you’re making non-organic its about %51 less… To Summarize you can pay much less to get a far superior quality product, with just a little bit of effort…
How to Sandwich Later?
This one to me is a no brainer, since I consider Wraps, burritos, and tacos all sandwiches its really an easy win to later sandwichify your Homemade Tortilla’s! However if you’re slightly more traditional and want a bottom and top starch with stuffing, making a quesadilla is another easy win! Another way that’s a bit different than using the Tortilla as the exterior starch is using it as an ingredient, you can get some great additional texture in your sandwiches by cutting the tortillas into strips then deep frying or spraying with oil and air frying, then include this in any sandwich that needs a little textural boost! So without further ado, here’s the recipe!
Homemade Tortillas
Cuisine: MexicanDifficulty: Easy12
servings30
minutes10
minutes179
kcalIngredients
3 Cups All Purpose Flour
1 Tbsp. Baking Powder
2 tsp Salt
1 Cup of water (Ideally filtered)
1/2 a cup of Fat (If using Butter or a rendered fat melt it, any neutral oil is also great!)
Directions
- Whisk together all the dry ingredients in a large bowl.
- If using a solid fat, add it to a microwave-safe vessel and microwave 30-60 seconds or until mostly melted, stir to finish melting so the water and fat don’t get too hot (we’re going to add the warm/hot (not boiling) water to the dry ingredients.
- While you are slowly adding the water/fat to the dry ingredients use a spoon or your hands to incorporate the flour and the water together.
- Continue to need until the dough is evenly moist, you should end up with a slightly tacky dough that does not stick to your hands and incorporates all the flour. If it’s very sticky add a Tbsp. of Flour, if it’s too dry add a tsp of water at a time till it’s very soft and pliable.
- Let the dough sit covered with plastic wrap for 10 to 15 minutes.
- Divide the dough into 10-12 golf ball sized balls, rolling in your hands till smooth (these balls should each weigh approximately 2.7 oz, but if you want to get real serious about it, weigh the dough before dividing then divide the weight in oz by 10 or 12… that gives you your perfect per tortilla weight!
- Place all the balls back in the bowl and cover for another 15-20 minutes.
- Once rested start preheating a large pan over medium to medium-high heat.
- While the pan is heating roll out, or press your tortilla (If you like this recipe and decide you’re going to make it more often a Tortilla press is a huge time saver! Check out this one: 12 inch Tortilla Press), and then put it in the pan, while its cooking keep rolling out while keeping an eye on the pan, once bubbles start forming flip the tortilla and then give them 15-30 more seconds on the other side… use this process to finish preparing and cooking all the tortillas!
- That’s it, now enjoy!
