Friday, June 22, 2012

Homemade Tortillas

Several months ago I made Texas Carnitas that were pretty freaking delicious if I do say so myself but when I posted them on Facebook a friend of mine suggested that I try them with homemade tortillas...he said I wouldn't believe how much better they would taste.  

I was a little skeptical, I am not gonna lie.  

I had never had a bad experience with the store bought kind, until I was making tacos one night and I was so excited because that is one of my absolute favorite meals, but when I bit into the tortilla it was like biting into cardboard.  

It was awful and ruined my meal which made me mad on so many levels!!!  

After that I was paranoid that I would spend all this time preparing a meal and something seemingly beyond my control, the freaking store bought tortillas, would ruin it, so I decided to give the homemade kind a try.  

Well I am here to tell you that I will never go back!  They really made all the difference in the world....they were so little work and I cannot even begin to describe how worth it the experience was!  I will have to be in a HUGE pinch before I buy the store bought tortillas again!!!  

Yes, my dear readers, they were just that good!

Homemade Tortillas
as adapted from

2 3/4 cups all-purpose flour, plus a little extra for rolling the tortillas
5 tablespoons vegetable shortening, lard or 2 1/2 tablespoons of each (for the most authentic version)
3/4 teaspoon salt
3/4 cup very warm tap water

Combine the flour and shortening in a large mixing bowl and work the shortening into the flour with your fingers until completely incorporated.
 If this isn’t done thoroughly (until no particles of shortening remain visible), the tortillas will have an irregular texture. Dissolve the salt in the water and pour about 2/3 cup over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps.

If all the dry ingredients haven’t been dampened, add the rest of the liquid (plus a little more, if necessary). Scoop the dough onto your work surface and knead until smooth. It should be a medium-stiff consistency – not firm, but not quite as soft as most bread dough either.

Divide the dough into 12 portions and roll each into a ball.

 Set them on a plate, cover with plastic wrap and let rest for at least 30 minutes – this makes the dough easier to roll.
Heat an ungreased griddle or heavy skillet over medium to medium-high heat.  Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.  Mine turned out a little thicker than I wanted to next time I will put a little more pressure on it when I am rolling them out but they still turned out just fine!
Note: This may happy to you where the dough sticks to the rolling pin so you may need to add a little more flour to the rolling pin and your work surface.

Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface). 

 After 30 to 45 seconds, when there are browned splotches underneath, flip it over. Bake 30 to 45 seconds more, until the other side is browned; don’t overbake the tortilla or it will become crisp. 
 Remove and wrap in a cloth napkin placed in a tortilla warmer. I don't have one of those so I just covered them with a clean dish towel.....

 Roll and griddle-bake the remaining tortillas in the same manner – stack them one on top of the other in the warmer.

Makes 12 tortillas....they were absolutely perfect with the crock pot chicken fajitas!
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  1. Ruthie,
    We made these tonight for enchiladas. So good!!


    1. Don't they make all the difference??? I was shocked!! Glad you enjoyed them!!