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I am currently living in Vietnam, where they don't sell tortillas in the supermarket. Street Tacos have been my biggest craving since moving. So, I had to figure out how to make my own tortillas. This is a super easy recipe and they turned out delicious.
There are a lot of items you can make yourself. I usually stock up on tortillas when they are on sale at the store. I have had success freezing them. Sometimes it's fun to make a couple batches of your own and they are quite cheap to make. Makes about 12 tortillas
Mix flour, salt and baking powder in a large bowl. Gradually work the shortening or lard into the flour with a pastry blender (A pastry blender helps make the texture that you want with tortillas). Continue mixing until the flour and shortening (or lard) is completely mixed. Next, start adding water until the dough is soft but not so much that it becomes sticky.
Once the dough is ready, make three ounce balls of dough. You can use a small scale to get an idea of how big three ounce portions should be. Role each ball until they are about 1/8 inch thick and 6 incches in diamater (a great size for fajitas).
To cook the tortillas, heat a skillet on medium high heat. Place the tortillas one at a time on a dry skillet. Cook until they are light brown and then flip and then flip over and brown the other side.
Now you have fresh warm tortillas! You can eat them warm or store them for later in the fridge.
Mix together and let rise 1 hour. Roll out with flour to 1/4 inch thick. Use 3 inch bowl to make circles. put meat filling in each, fold over and pinch edges together.
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This is a guide about making homemade tortillas. Although it may take some practice, it is possible to make both corn and flour tortillas at home. You may find that you like them better than store-bought brands.
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How do I make homemade flour tortillas?
By hamnurse from Tampa Bay Area, FL
Homemade Flour Tortillas
1 3/4 cups flour
3 tablespoons shortening or lard
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup warm water
With a pastry dough blender or back of fork, blend flour, baking power, salt and shortening, until it resembles coarse meal. When well combined, slowly add water until soft dough forms. Knead for 5 minutes.
Separate into 10 portions for small tortillas and 6 portions for large tortillas, and roll each one out approx. 1/8 inch thick. Place on a preheated skillet and brown on each side. Adjust size for burritos, tacos or other uses.
6 cups flour
2 tsp. salt
3/4 cup shortening
2 to 2 1/4 cups water
Cut shortening into flour and salt. Add water 1/2 cup at a time, stirring with a fork until dough comes together. Knead dough until soft and smooth. You may need to add more water if dough is too dry or more flour if dough is too sticky. Knead dough for about 5 minutes. Cover and let rest for 30 minutes.
Pinch off walnut size piece of dough and roll into a circle. Do a few at time to stay ahead as tortillas are cooking. Place uncooked tortilla on a hot, ungreased griddle until edges appear dry and underside is starting to brown. Turn tortilla and continue cooking. Remove to plate covered with a towel to keep warm.
Makes 3 dozen tortillas. Keep unused tortillas in a sealable, plastic bag in the refrigerator. To reheat, place on hot griddle, wrap in foil and place in warm oven, or heat for 15 seconds in the microwave oven.
2 C all purpose flour
1/4 tsp. salt
1 Tbsp. shortening or lard
2 Tbsp. warm water 90-110 degree
Cut shortening or lard into flour until it has consistency of cornmeal. Add warm water a little at a time like you would for pie crust. until it forms a fairly sticky ball in bowl. Turn out onto floured surface, sprinkle flour on top and kneed until it is soft and springy to touch, about 20 times. Divide dough into about 2 to 3 inch balls.
Reflour surface lightly dust flour on dough pin and roll out to approximately 1/16-1-32 in thick. I use a round cake pan as a guide for cutting shape. Place in hot ungreased cast iron skillet for 45-60 seconds then flip and toast opposite side.
Fill with desired fillings and serve, or for a crispy shell fry in skillet till golden brown. Good Luck
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Someone had a recipe for flour tortillas awhile back, it only had, I believe, 3 ingredients: flour, water, and - I don't remember. If anyone has this recipe, I sure would appreciate it. Thanks
Jamish from Ransom, Kansas
Hi Ang, here's a site with flour tortilla recipes. There is also a link to making corn tortillas. They are both in American measures so you will need to convert them:
Susan from ThriftyFun
Quaker also makes a mix if you can get it over there! It is Quaker Masa Harina
I make tortillas all the time. Here's the one I use.
Mix until size of little peas. Once mixed, add 3/4 to 1 cup of cold water. Mix until able to hold in a ball. Pinch off a little more than a golf ball size and roll on floured surface. Put into teflon coated pan, making sure the surface is hot, turn when it starts to bubble. Make sure you brush off any extra flour befor you cook. I use wheat flour which is healtier and my husband prefers it, you can also add cut up spinich, carrot juice, tomato juice or whatever flavor you would like to try. If you use juice, use it instead of the water, if you use a dry ingredient, just add it. You might need a small amount of additional water.
These are like the wraps people are now using instead of bread for sandwiches. Hope you enjoy this. We do. This is my big hint!
You'll have to convert this one, too, but it's a simple recipe from a Mexican cookbook:
In mixing bowl stir together flour, salt, and baking powder. Cut in lard until mixture resembles cornmeal. Add 1/2 cup warm water and mix until dough can be gathered into a ball (add more water if needed, one tablespoon at a time). Let dough rest 15 minutes. Divide dough into 12 portions; shape into balls. On a lightly floured surface, roll each ball to a 7-inch round. Trim uneven edges to make roung tortillas. Cook in ungreased skillet (heavy skillet works best on both recipes) over medium heat about 1 1/2 minutes per side or until lightly browned. Makes 12 tortillas.
For Corn Tortillas:
Combine flour with water and mix with hands until dough is moist but holds its shape (add more water if needed). Divide into 12 balls. Dampen dough slightly with water. Using a flat baking dish, press a ball between two sheets of waxed paper to a 6-inch round. Carefully peel off top sheet of paper. Place tortilla, paper side up, on a hot ungreased griddle or skillet. Gently peel pff remaining sheet of paper. Cook about 30 seconds, or until edges begiin to dry. Turn; cook until surface appears puffy. Enjoy! :)
I've found two on my favorite website. One using a food processor. One by hand.
Flour Tortillas using food processor
My Flour Tortillas
Hope this is helpful!