Flour Tortillas Recipe
Homemade Flour tortillas are more common in the northern states of México, where they use what we consider to be the BEST recipe for flour tortillas, the traditional recipe of 1 kilo of All purpose flour, 1/4 of a kilo Vegetable Shortening, hot water as needed, a dash of baking powder, and a pinch of salt. Although must cooks will omit the baking powder.
Homemade Flour tortillas
Although nowadays you can conveniently get good quality flour tortillas at the corner store, many housewives prefer to make homemade flour tortillas at home, Like Señora Hortencia Luna, a very sweet lady that used to be my son’s nana in Monterrey, NL.
Every day before going to work, she would cook one kilo of flour transformed into flour tortillas for her family. When I asked her why she always made the same amount, she told me that it was the only recipe that anyone knew. Ms. Hortencia was the one that showed me hot to make flour tortillas.
In México, it’s very common to find shortening in 1/4 kilo sizes packages and flour in 1-kilo sizes.
Please make sure to read all these notes before you start making your flour tortillas, you’ll be glad you did.
At the end of the post, you will find the new video with instructions to make 8 flour tortillas.
How to Make Flour Tortillas Recipe
Note 1: Add the water little by little to form the dough since in humid climates a slightly less amount of water will be needed.
Directions to make flour tortillas
1. In a large bowl, place the flour, baking powder, salt, and mix. With the help of a fork, pastry blender or your hands, incorporate the shortening or lard until it resembles coarse meal. (Please check the ingredients list below)
2. Slowly add the hot water a little at the time until the dough holds together. Do not add all the water at once. See note above.
3. Turn dough onto a work surface, and knead for a couple of minutes until it is smooth.
4. Divide the dough into 10 pieces rolling every piece on your work surface with the palm of your hand to form a little disk. We call these “testales”.
5. Cover the “Testales” with a damped kitchen towel or plastic wrap, and let the dough rest for 30-45 minutes.
Note 2: The resting period will develop the gluten and forming the tortilla disks will be easier. Do not skip this step.
6. After the resting period, place an ungreased griddle/comal over medium heat. Grab your Rolling Pin to start forming the tortillas on a lightly floured surface. If you add too much flour to the surface your flour tortillas will be dry.
Extra Notes:
*Your comal/griddle should be hot enough so that when cooking the flour tortillas the spots are light brown; if they are dark brown too soon then the heat is too high, and if the tortillas take longer to cook then the heat is too low.
* To store the tortillas place them in a plastic bag in the refrigerator.
* To reheat the tortillas, place them on a hot griddle/comal and warm them the same way you cook them, turning twice. The air bubbles will form again but not as big as when they were just cooking.
Homemade Flour tortillas are more common in the northern states of México, where they are still made using a traditional recipe. This step by step tutorial and video will guide all the way in the process to enjoy soft and delicious flour tortillas made by you. You will love them!
- 2 1/2 cups All Purpose Flour plus extra to form tortillas.
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/3 Cup shortening or Lard
- 1 cup hot water * See Note
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In a large bowl, place the flour, baking powder, salt, and mix. With the help of a fork, pastry blender or your hands, incorporate the shortening or lard until it resembles coarse meal.
-
Slowly add the hot water a little at the time until the dough holds together. Do not add all the water at once. See note above.
-
Turn dough onto a work surface, and knead for a couple of minutes until it is smooth.
-
Divide the dough into 10 pieces rolling every piece on your work surface with the palm of your hand to form a little disk. We call these “testales”.
-
Cover the “Testales” in a damped kitchen towel or plastic wrap, and let the dough rest for 30-45 minutes.
-
After the resting period, place an ungreased griddle/comal over medium heat. Grab your Rolling Pin to start forming the tortillas on a lightly floured surface. If you add too much flour to the surface your tortillas will be dry.
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To form the tortillas place the “testal” (ball of dough)onto the working area and press slightly with your hand, set the rolling pin at the center of the “testal” and press forward without making it to the edge and then press backward towards yourself stopping before the edge. Turn the tortilla 45 degrees (like a half turn) and repeat pressing forward and then towards you. Flip the tortilla and repeat the same process until you have a thin disk of about 10 inches. If you are new to rolling tortillas, be patient, it takes a little practice.
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Now, place the tortilla on your already hot Griddle or comal. This step is a really quick one: be careful with your timing. a) During the first 20 to 30 seconds, the tortilla starts forming air bubbles and light brown spots will show at the bottom side of the tortilla, b) turn the tortilla, and during the next 20 seconds, more air bubbles will continue to form. c) turn again; at this time the tortilla will puff up like in the picture above. This last step will take about 10 seconds. Remove the tortilla and wrap with a kitchen towel. Keep making the rest of the tortillas.
Add the water little by little to form the dough since in humid climates a slightly less amount of water will be needed.
The resting period will develop the gluten and forming the tortilla disks will be easier. Do not skip this step.
*Your comal/griddle should be hot enough so that when cooking the tortillas the spots are light brown; if they are dark brown too soon then the heat is too high, and if the tortillas take longer to cook then the heat is too low.
* To store the tortillas place them in a plastic bag in the refrigerator.
* To reheat the tortillas, place them in a hot griddle/comal and warm them the same way you cook them, turning twice. The air bubbles will form again but not as big as when they were just cooking.
Do you like flour tortillas? Do you have a special recipe for them? Please share it with us in the comments section. Thanks!
Mely,
PS. If you also want to learn how to make corn tortillas, check this POST.
EN ESPAÑOL
Mely, This flour tortilla looks delicious. How you prevent the stickiness of the dough. May be lard is helping here.
Hello Swanthi,
If the dough is too sticky maybe reduce the amount of water your recipe calls for. The dough should be soft but firm. The texture is not similar to the one for bread.
Mely
I followed the directions exact and my dough is sticky I guess I'll add some flour let's see what happens thank you
Hello Swathi, I am professionally trained in baking and the reason the dough is sticky is because you haven't kneaded it enough to allow gluten to develop. Mely’s recipe is great. Just mix the ingredients in a bowl, then start kneading the sticky dough in a clean surface. After some kneading, it will stop being sticky and the pieces of dough that were sticking between your fingers will stick to the ball of dough (which won't be sticky anymore)
Don't add flour to make it less sticky, it will just make the finished product less soft and is a common mistake.
Thank you for your wonderful comment. I'm sure it will help a lot of people achieve the texture needed to make flour tortillas.
Regards and happy cooking!
It could be several reasons. Sometimes, over-kneading the dough, the temperature of the griddle or the timing while cooking. Believe me, it takes lots of practice, until you find the perfect setting on your own stove for the heat temperature, and the feel of the dough while kneading it.
To prevent dough from being sticky, just add water in small amounts to begin with…. Then you’ll realize it’s not sticky at all…
I love your tutorial here, Mely! It makes the process very clear. I've been making my own since 1976. A Hispanic friend told me how to do it. She said, just use some biscuit dough and she described how to cook them. I have made as much as 10 cups of flour into tortillas at one time when our children were still at home! I remember that amount would take 45 minutes to bake on the griddle. Now, when I make them for me and my husband, I only need 1 cup of flour! 🙂 Here is a blog post I did on the way I make them now:
Wow! Yolanda those were a lot of tortillas. Thanks for sharing the link to your whole wheat tortillas. I also have a similar recipe but with the addition of 2 Tablespoons of olive oil.
You know for those times when we switch to the more healthy version of tortillas.
Mely
Oh, how I love homemade tortillas and miss living close to the border when I could get them anytime. I've made them in the past, but mine turn out too dry, so I will try again and make sure I don't use too much flour. Thanks, Mely!
Mely, I really appreciate your continued loving dedication to La Comida de Nuestra Tierra. I posted this one on my facebook page. When did you live in Monterrey? All my tias live there. We grew up in Colonia Las Mitras, next to Simon Bolivar in the traffic circle.
Very close by in the Cumbres area is where I used to live.
Mely
oh yum yum, i love warm homemade flour tortillas slathered in butter. Thank you!
I've tried other recipes in the past with not a very good outcome. I hope these work for me.
Please let me know how they turn out for you.
Mely
Just for the record this IS the BEST tortillas recipe I've ever made. And now the only one I use and share with friends. I use a cuisinart. I put in flour, baking soda and salt and mix for around 1 min. Add lard mid 2 min. And as it's mixing pour slowly 1 cup hot water and Co tinge mixing for maybe 2 minutes. I put container in a kitchen warm place for 30 min. And I end up with wonderful tortilla dough. Thank you for sharing
Just for the record this IS the best tortillas recipe I've ever made. And now the only one I use and share with friends. I use a cuisinart. I put in flour, baking soda and salt and mix for around 1 min. Add lard mid 2 min. And as it's mixing pour slowly 1 cup hot water and Co tinge mixing for maybe 2 minutes. I put container in a kitchen warm place for 30 min. And I end up with wonderful tortilla dough. Thank you for sharing
Hace mucho que quiero acabar de escribir una entrada acerca de la diferencia entre tortillas de harina y "piadina" (una tortilla de harina que hacen por estos rumbos).
El día en que finalmente me anime a terminarla, voy a poner un enlace a tu entrada Mely.
Por cierto, acá todo mundo piensa que la "verdadera" tortilla mexicana es la de harina de "Casa Fiesta", ya sabes…
Un abrazo querida Mely
A mi me ha pasado algo parecido Flavio. Pero para eso estamos aunque sea poco a poquito mostrarle a la gente lo que es Mexico.
Saludos!
Mely
Mely, cuando estuve en Monterrey, puse leche en lugar de agua (como me aconsejó una de mis lectoras) y me gustaron mucho.
Flavio, yo ya hice las piadinas y también a todo mundo le gustaron, son muy ricas.
Hello, Mely! me gustan las tortillas de arina, me encanta comerlas con miel. No se hacerlas, a veces meto mano cuando alguna de mis amigas prepara pero asta ahi. En una de esas me animo, tu receta se me easy, a ver que tal me va.
Merry Christmas an Happy new year!! Mely, I wish for you and family the best as always.
xoxo
Las tortillas de harina no me salen por más que lo intento! Mely, te deseo lo mejor para el 2013 y que te colme el cielo de bendiciones. Feliz Año!
Besos,
Prieta
Mely, hi. I make tortillas at least 3 times a week. Yours are looking delish and now I feel like going in the kitchen to make some.:) Just popped in to wish you a very Happy New Year to you and yours. Enjoy the new year, have health, happiness, and peace. Take care.
Happy New Year, Mely! Thank you so much for sharing this tutorial on making tortillas. There is absolutely no comparison between homemade tortillas and the ones that are store bought. I love the smell of a freshly made tortilla and the taste is sooo much better than the ones in the package. I'm sharing this with my "tortilla making hubby". Maybe he will give your recipe a try this weekend! 🙂
perfectly done n explained…fluffy n fresh.
happy new year2013
maha This recipe is a winner!
It looks like it's not that difficult to make tortillas at home! I love to play with dough, I must try to make these tortillas soon!
Mmm qué rico Mely!
Yo aprovecho este friecito para prepararlas y calentar la casa jeje
Salu2
Hi, Mely.
I came across you website by chance. I made your tortilla recipe and they came out delicious!!! Thank you for sharing your recipe with the world. Blessing.
Hello Roxanna,
I am so glad to hear this recipe worked for you.Blessings to you too.
Mely
Mely,
I am making this recipe, But I had to substitute the shortening or lard with olive oil. I will post back to let you know how they come out!
Thanks for sharing.
Mariel
Hello Muriel,
Please come back and let me know. I sometimes use olive oil when making half whole wheat and half all purpose flour. They always come out very soft.
Mely
I tried making flour tortillas, but after they cool, they crack, what could i be doing wrong.
Try adding a little bit more water to the dough and when rolling the tortillas avoid using to much flour. Sometimes it doesn't need flour in the working area at all.
Please let me know how does it work the next time.
Mely
Hello Erickarx,
That could also be a good reason for the tortillas not getting bubbles at the time of cooking.
Mely
PS. If you want we could skype, to help you get it right. Do not get frustrated, it takes some time and practice to get the feel of the dough. Just keep practicing.
Hello Mely, I want to start by saying that I really enjoy your blog! When I have flour tortillas at our local Mexican restaurant(not a chain restaurant, very good home cooked style food) they are very soft and silky. I have made flour tortillas at home & although they taste good, I have been unable to recreate that wonderful, soft & silky consistancy. I tried adding more homemade lard but they just ended up being more opaque. I also tried used part cake flour & part all purpose flour, that came a little coser to the consistancy I was looking for, but not quite there yet. Is there some trick to making them so soft?
Hello Jewels1900,
You do not mention where do you live, but let me tell you that when I was living in South Texas one thing that I enjoyed at the local restaurants was there flour tortillas. Those tortillas are a slight different than the ones we make in Mexico, they are thicker and silky as you mention. When I asked one of the cooks one time, she told me that they mix margarine and a little bit of milk to the flour mix, but I never tried to make them that way at home.
Keep experimenting and please let me know your result.
Mely
Hello Mely I wanted to know instead using lard can I use olive oil. If yes how much do I use.
Hi Mely, I was checking out your recipe. I wanted to make tortillas from scratch but I wanted to know instead of lard can I use olive oil or canola oil. If yes how much?
Hello ninasky007,
Yes, you can use any other type of fat. Like olive oil or canola. The results will be slightly different than using lard or shortening, not as soft but still a pliable tortilla.
Happy Cooking!
I have always made them but never had a recipe, I'm trying this one to see how it turns out. Thanks
Hi, SL0073493
Enjoy the ride and be patience, that is the key.
Mely
Thank, thank you.
After practicing for some time, the tortillas are perfectly round.
So long store bought tortillas.
Hello Sra. Mely,
I would like to make flour tortillas but using oil either olive or canola.
Should I use 1/3 of cup of oil then?
Thanks!
Hello,
Yes, use 1/3 cup of oil. Sometimes I use olive oil instead of shortening. The dough texture changes a little bit but it works fine.
Mely
I love this recipe. I have tried many but I just couldn't get them to come out soft or even puff. I added a bit of water at a time like you said and I only used 1 1/2 cups (Minnesota has very humid summers) but they came out just like my mom's homemade tortillas. Thanks for the recipe.
Hello Rubyce,
Thank you for taking the time to comment about your experience with this recipe. Enjoy your tortillas.
Mely
would it be ok to use a tortilla press instead of a rolling pin?
Hello BigGuyFfrom WI,
I know some people uses that method of a tortilla press. Personally, I do not have experience of making flour tortillas that way. But for sure next time I will try and post an update about it.
My tortillas r good but they r not as soft as they should be, kinda hard when I reheat n they crack when folded. What am I doing wrong?????
Hello Amanda,
Try adding a little bit more water like a tablespoon at time, it always depends of the humidity in your area or even your kitchen environment. When rolling the tortillas the less flour over the working area the better. Sometimes, I even reduce the amount of shortening to less than the 1/3 cup, and they still come out soft and fluffy. If you add more shortening than needed they will get crispier due to the excess fat content.
If you still have some questions while working with the dough please send me an email for a faster reply. My email is in the contact section.
Mely
mine do not puff up, come out hard and not flexible
Hello Ed,
Making flour tortillas is tricky. I used to get so desperate when trying the first times. Please do have some patience and keep trying, as it takes practice to master the feel of the dough. Read again all the steps, give some time to the dough to rest, and it will develop the gluten content to make it easier to form into circles. Check the heat on the griddle, that is essential when cooking the tortillas to make them puff.
I do not know where do you live, but is you want or have some time to use skype, please let me know. i will be happy to help you.
Mely
I forgot to add that your dough has to be very soft and not hard as for cookies or pies.
Thanks, we attempted 4 or 5 times with no success. One thing you added about dough needing to be soft, mine was not. What does this indicate?
It will need more hot water to have a softer dough.
Is it possible to over knead the dough?
That could happen, then the dough gets hard and difficult to work with.
I made the flour tortillas for the first time. I tried several other online recipes but this time yours really work. They even puff a little.
Gracias.
Tina Brown
I have tried to make flour tortillas in the past, sometimes the recipe worked, but the tortillas had to be eaten fresh as reheating them ruined their texture. I've tried at least five or 6 other recipes, some from "prominent" cooks or websites – yeah, we know they can never beat authentic, generational home coooking- but, I digress, I want to tell you that your recipe is FABULOUS! Using lard has always repelled me, but note to all other pig-averse: I made mine with softened, room temperature butter, unsalted, and they are to die for. They remained pliable, soft and tender. A winner. Thanks, Mely!
~Cynthia
Thanks a lot for the feedback Cinthia. Now, I want to have some with butter too.
Mely
I most certainly will highly recommend this blog! Thanks for your help.
Mely you are an angel!!! My grandmother passed away before I learned to make her amazing tortillas. Over the years I have tried dozens of recipes and none even came close to authentic.
I made your recipe today with tears of joy as they are the same as the wonderful tortillas I enjoyed growing up. Many blessings and thanks to you!!!
Hello Eflo
I am so glad you like the results of this recipe. They are not easy to make at first but practice really pays at the end.
Thank you for stopping by.
Happy cooking!
Hello Mely,
Why don't mine puff? My corn ones didn't either. I am only using a skillet though. I don't have a cast iron one comal yet. Thanks 🙂
Hello Mamcita3b1g,
You need to knead the dough very well and wait a little more time when you have to turn the tortilla for the second time, then flip and press gently the center of the tortilla with a spatula and then release to let it puff.
Mely
I first must say 'Thanks!' for such a wonderful blog! That said, let me add another reason to make your own wheat tortillas: I was truly astounded at the ingredient list in my favorite store brand wheat tortillas, once I looked at it, after eating them with relish for years and years. After that epiphany, there is no turning back for me: I'm a home-made wheat tortilla guy from now on! Thanks again for this recipe, and all you are doing here.
Hello Cliff,
You are very welcome!
Enjoy your cooking.
Mely
Hi. I have made the tortillas twice but when they cold they become hard. What am I doing wrong?
Hello Bricia,
It could be too much flour. Try using the recipe by weight to be more exact with the flour-fat ratio. Try small amounts like the following: 250 grams flour, 50 grams shortening, salt to taste and 3/4 cup of hot water. Do not use to much flour to roll the tortillas. Sometimes just dusting the rolling pin is enough. With this recipe you will make 8 medium size tortillas.
Please do not hesitate to contact me with further questions.
I will be glad to help.
Mely
Thank you
Mele,
I just started making my own flour tortillas a month ago. Will you recipe work with coconut oil? I will be trying this tomorrow for our Mexican dinner. Your instructions are so easy to follow. Thank you very much.
Hello Jane,
I had tried making the tortillas using olive oil and vegetable oil. I guess coconut oil will work fine. Let me know how they turn out.
Happy Cooking!
Hi Mely,
I am searching for organic flour tortilla recipes and I found yours. Your recipe is very clear to explain and I am very intersted to make your recipe. Since I noticed that many recipes do have 5 ingredients – flour, salt, baking powder, lard or oil, and water. I need your honest opinoin…. Can I replace lard for butter, shortening, or oil? If so, what do you recommend for best taste — butter or shortening or oil? If oil, what kind of oil? I had been making bread and pizza dough through many different recipes and I found right one for bread and pizza dough. I hope your recipe would be my first best recipe of flour tortilla so I don't have to follow other recipes until I find right taste of tortilla. Thanks!
Hello J Johnson,
The baking powder is really optional, most cooks don't add it unless you want a little most puff in your tortillas.
Fat choices: Well, traditionally used to be lard back in the day. Shortening has been the main fat now for decades in Mexico.
For flavor butter is the best, but then you will have to reduce the amount in order to avoid hard tortillas when they cool. I had used olive oil and know of people that only use 2 Tablespoons of vegetable oil with great results. Personally, I stick to shortening. Everyone has a personal taste, what will be yours?
Happy cooking!
How do I know if I'm using to much shortening ?
Hello Bricia,
If your tortillas get hard really soon after cooking. That is one way to know there is too much fat content.
Mely
Hi Mely, I'm from San Antonio and just recently I've tried to make homemade tortillas, but with no success on the texture. I don't know what I'm doing wrong. They shrink and get hard after they have cooled. They don't come soft and fluffy. How do I get them to come out that way and stay that way?
Hello Denise,
I know it can be frustrating at the beginning, because it takes some practice. You can reduce the amount of shortening to 1/5 of the weight of the flour and even avoid the use of the baking powder. They still come out fine. Sometimes, I just mix 500 grams of flour and 100 grams shortening, salt and water as needed to form a soft dough.
Try it this way and come back to let me know how did it work for you.
Happy cooking!
Mil gracias Mely eres lo maximo. Me encantan las tortillas de harina. Mi problema es que la masa me queda muy aguada o muy dura. El agua es lo mas dificil para medir…Ayuda please!!! SALUDOS
Hooa Claudia,
El agua tibia se la tienes que agregar poco a poco. Amasas y si sientes que necesita mas agua, le pones una cucharada de agua tibia. Vuelves amasar hasta que sientas la masa suavecita y manegable. Espero esto te ayude.
Mely
I love your blog! I made these flour tortillas today and they turned out great. The whole time I just kept thinking of my abuelita.
Hi Suzanne,
I so glad you like them.
I am in Cambodia and my husband is homesick for Mexican food (we're from the States), so I am going to try your recipe. I have vegetable oil because that is easy to come by, will that work? I may be able to find enough margarine for the recipe, would that be better? Thank you!
Hello Rayhardingkirstinharding,
Margarina should work just fine and also vegetable oil. Just do not add the same amount of oil. Reduce to 1/4 cup.
My husband made homemade taco meat and I made these tortillas for us and our huge family and I must say this was the best Mexican food I have ever put in my mouth! Thank you for this recipe because we will never buy store bought tortillas again! I will keep following your recipes, because if they are half as good as this one, they will go into our family recipe book!
Today was my second attempt at making tortillas, I used butter flavored Crisco, Both attempts my dough looked and felt perfect but the out come was odd…I have never tasted a home made tortilla before, with that said it is a possibility I don't know what I am looking for other then wanting them to come out as beautiful as yours and that didn't happen. I will keep trying until I get the look and texture I want. I make your pazole all the time and my family loves it I just thought I could give them a little extra treat. I will not give up till mine look like yours. Happy New Year Mely!!!
Hello Julie Mcelvain,
Making flour tortillas takes a little patience and practice. The first time I tried to make them, I was a teenager, I got so frustrated until my mom came to help me out.
Please, do try again until you finally get the result you are looking for.
Happy 2015!
Hola Mely,
I made these Wonderful flour tortillas and my kids y I just loved them! You are so thoughtful to include such exact directions.
In the past, I made some that were pretty tough with a recipe from a different site.
But THESE were just right:) I was able to watch for those bubbles. I kept having to adjust the heat under my comal. The first ones bubbled and puffed perfectly but then I had some that didn't. My heat had gotten too low! Those couple turned out kind of hard but the next ones (after adjusting the heat) bubbled and puffed.
I was very happy with the flavor and super soft texture. I used mostly lard and some coconut oil (solid).
I think next time I will try a butter and coconut oil mixture. So happy and now there is the scent of lovely fresh tortillas in the house and a sense of reconnecting with my heritage.
Gracias!
Hello Renee Adams,
Thank you for commenting and explaining your experience with the recipe. I am sure it will be helpful for other readers.
Happy cooking!
These are the exact same ingredients my mom uses but she just shows us and I need measurements haha. I'll be attempting to make them again but this time I know exactly how much to add what.
Gracias!
Hi there,
If you need further help, please don't hesitate to ask. I will be happy to answer your questions. And remember, it takes a little practice to make flour tortillas. But, once you get it, you will be happy to make them yourself.
Saludos!
Mely
These are amazing! No comparison to store bought flour tortillas. My mom would always give us as kids a flour tortilla with sour cream and a sprinkle of salt, roll it up and give it to us. Tan sabrosas!
Hi, I'm so glad to have found your website! There is a fabulous taco we found while traveling that looks like yours do when they are in the puffy stage. Is there a way I can send you a photograph of what I'm wanting to replicate to see if you have any ideas about how I can create them? Thanks!
Hello,
You can send me the picture via email. Check the contact section, the information is there. Thanks for visiting.
Tried these the other night and they were PERFECT!! Used my KitchenAid mixer with the mixing paddle to start, then used my dough hook for the kneading. Love that thing! Made the process soooooo easy! Tortillas were super tasty, puffed, tasted great! Invested in a cast iron skillet and a temperature gun to see what the best temp is (about 515F!) Thicker than I'm used to having, so about to try again and omit the baking powder. Wish me luck! Hopefully, the skillet and temp gun will help with my corn tortillas, too! Thank you for all your recipes and insight! I'm also trying your cheese recipe as we speak – fingers crossed! =)
Tried this recipe in every way except added 1/2 tsp more of salt. They were DELICIOUS!!!! Tasted just as great as the Mexican restaurants here in the valley (with homemade tortillas of course). Can't wait to try making the menudo!
Where is your email as I am struggling with this very thing!
Hello Kristen,
Check my email info here: https://www.mexicoinmykitchen.com/contact-me
pin not working doesn't redirect to your page
Hello Gloria,
The long picture or one of the pictures above? Thank you for letting me know.
Mely hi, I'm from Brazil, all right with you? made pasta however it was too crunchy, it breaks, is not flexible and did not inflate, what is the reason ?? I suspect it's because I too knead the dough, what do you think?
Hello Luciano,
Add one more water, about one teaspoon at a time. Just to test the dough. Lower the heat in your griddle, and check your cooking time. If the heat is to high and you leave the tortilla longer that needed, it will get dry and crispy. Please let me know if this helps. Happy cooking!
Hola, Mely y muchas gracias! My family moved to Los Angeles area from Oregon when I was a teenager and we encountered all the "good stuff" so we're spoiled for anything else. Love Mexican, Salvadoran (pupusas…YUM), Guatemalan…….. So glad to find your site. There's a small town not far from here where I know I can find lard because that, to me, makes tortillas just right. Nothing quite like arroz frijoles y queso burritos made with fresh homemade tortillas. Mucho gusto!
This is my new go to recipe for flour tortillas. Easy and fast. I've been making tortillas for many years. They are a staple here in New Mexico. These are by far the best!
This sounds like my nana's recipe, which I did not have and was looking for! Thank you! I will try it this weekend!
Hello, I bought some masa flour, do you not use this instead of American white flour? I have kept it for a couple months, now I am ready to make tortillas! I need to ask what temperature the "hot water" is? My former husband boiled water, and used it steaming hot (if I remember correctly).
Also, a tip for anyone on the lard: I found that bacon grease is a good substitute, and I mix it half and half with shortening for pie crust (does NOT taste like bacon, amazingly).
I'm making these today and I can't wait. I have been craving some good homemade tortillas. I'll let you know how it goes especially since I have never made them before!!
Hello MrsGixxer,
I hope you come came to tell us your experience making flour tortillas for the first time.
Hello MrsGixxer,
I hope you come came to tell us your experience making flour tortillas for the first time.
Hi Mely! I did post a comment but then it disappeared! My tortillas turned out really good. I followed the instructions and the suggestions posted above. The most helpful was your very detailed directions, especially the water, and the comments on kneading. I would say my biggest struggle was finding just the right temperature setting on my stove but I found it. I'm sure the next time I make them they will be even better. I just don't want to eat too much bread so I have to watch how often I make them. How well do they freeze? Can they be frozen after they have been rolled out but before being cooked? Thanks for a great recipe and instructions!
Hello,
They can be frozen, but you need to place a piece of plastic between each tortilla, and then place inside a freezer bag. To reheat, bring to room temperature and warm on the skillet.
How much is a kilo. What is the English translation? Thanks.
Hello,
One kilo equals 2 Lbs. plus 3 oz.
Hello Mely,
I have enjoyed your blog on tortillas. The comments I read are from individuals who are trying this recipe for the first time and have no reference to "how" to make dough. No insult intended, but for years, I periodically made dough for tradition Navajo Frybread, and tortillas.
This is not easy to learn, someone has to help you learn how to make the dough and how it should "feel". This is the hardest part of conveying how to make dough, it should be elastic but not sticky, and kneading is as important as letting the dough rest and allow the gluten to do the work.
So, as fate would have it. My wife really likes tortillas and frybread, (she is Filipino), as luck would have it, my mother stayed with us one summer, and she really learned from a master! So, I paid attention too, and soon my dough was as good as anyone I know. We opened a concession business, and featured tortillas and frybread. For six years now, I have made 16 cup batches, 2-3 times a day. Simple can be deceiving, it takes a LOT, of practice to make a great batch of dough.
Add water slowly. You may not need the while cup. Perfect recipe! ❤ Thank you!
My mom always made flour tortillas from scratch, but she never measured her ingredients and I never bothered to learn from her. Then I moved 600 miles away from her and I found myself craving her tortillas. I just can't do the store bought kind. I am so glad I found your recipe! They came out tasting exactly like hers!
Hello Becky,
I'm so glad that you were able to replicate your mom's flour tortillas. Enjoy!
The BEST tortilla I have ever made! Thank you so much!!!
This is a great recipe. Thank you for sharing.
Thank you so much for this recipe. My mom made the best tortillas but until now I've never come close to making them as good as hers. By the second batch dough was perfect. They cook up light and delicious. Perfect with my Chile Colorado! Thank you!
Thank you Anna,
Enjoy you tortilla making! I find it is therapeutic to roll out those tortillas.
Thank you for this recipe. I loved watching mi abuela roll out perfect round tortillas. Your recipe came out perfect. Now if I could just get them round. I will admit over the years I can say I've improved. They no longer look like the 50 states; just a little wonky. Mil gracias!!
can I use a healthy oil, somehow?
Hello,
You can use other type of fats instead of shortening or lard.
I’ve been making my own tortillas for the past several months now, about once a week. This is the third flour recipe I’ve tried. The first one with shortening or lard. Maybe it’s because I’m gaining more experience, but this is the best recipe and my search is over. The tortillas were easy to press, didn’t crack when I put in the hot skillet and came out quite yummy. Thank you.
I’ll have to try the corn one from this site too. Still trying to perfect those.
I’ve made tortillas in the past. They were awesome. Although after a few years I forgot how much of what I used. I found your recipe and it was ‘perfect’ I do however have a question, when I make the tortillas they come out perfect, until they sit for a few minutes then the edges get hard and cracker like. What am I doing wrong? Any idea?? Thank you for your help and Thank you for your recipe 🤗
Hello, Kimberly, Try to reduce the heat and keep the tortilla perfectly wrapped on a kitchen napkin. You can also reduce the amount of fat to 2/3 of what you are using.
I lived in Mexico for over 20 years and became addicted to tortillas – especially the corn ones. But I also love the flour kind and homemade is the best if you live in Canada as I do.
I haven’t tried your recipe yet because I need to know which method you use for measuring the flour? It makes a huge difference! I just wish you would give the weight instead. The lard too. I see you have a scale right there in the video!!!
Could you add that information?
Hello Gina,
As I mentioned above the most traditional recipe is for one kilo of flour and uses 250 grams of shortening. But, if you use a little bit less of shortening you still get a manageable dough. Nowadays, I use 250 grams of flour and 50 grams of shortening, it makes 8 tortillas, we are a small family.
Out of this world.
Thank you Mellie
for bringing Mexico into my kitchen!
I’ve made this recipe many many times. Tweaked it by a little less salt and a little more baking powder.. Very good. Reminds me of my Anna’s tortillas. Thank you
Hi ! I’m from South Texas also. Saw your recipe and saw that baking powder is optional, but you did add it. I’ve never used a recipe, you know how it is, And my tortillas actually always stayed soft even until the next day….. But you know al long as there are fresh tortillas, they don’t last long anymore….. I remember making them three times a day. But now, low carb has me and my hubby off them….
These came out perfect! Definitely made me think of being in the kitchen with my abuela as a child. Question – do you think the dough could be refrigerated for a day or so befor cooking after letting the testales rise?
Hello Laura,
I’m glad to know you like them. Yes, you can refrigerate the dough for at least three days. It’s better if you already divided the dough into small balls before refrigerating them. Bring to room temperature before starting to roll the tortillas. Provecho!
The very best flour tortillas
This recipe looks great! But I would like to replace the shortening with butter. Will I still be able to use 1/3c of butter, or will I need to adjust the measurement? If so, how much should I use?
Thank you!
Hello Andrea,
You can use other types of fats, like butter, margarine or oil. You will need to adjust the amounts since each one will affect the dough in different ways. If you prefer to use butter, reduce the amount to half the indicated in the recipe.