Tuesday, October 13, 2009

From the kitchen: homemade tortillas

There's nothing that compares to a homemade tortilla. I spent a wonderful evening with a friend a while back learning to make authentic Mexican-style tortillas flecked with fragrant fresh oregano. But every time I try that recipe on my own, it's been a big flop. So here's an foolproof Texas-style recipe:

Texas Flour Tortillas
Makes eight tortillas
• 2 c of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
• 1 1/2 tsp baking powder
• 1 tsp salt
• 2 tsp vegetable oil
• 3/4 c warm milk

1. Mix together flour, baking powder, salt and oil. Slowly add the warm milk. Stir until a loose, sticky ball is formed.
2. Knead for two minutes on a floured surface. Dough should be firm and soft. Place in bowl and cover with a damp cloth or plastic wrap for 20 minutes.
3. After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
4. After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.

Dough should be rolled out quite thin.

5. In a dry iron skillet heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.

They get nice and spotted in the pan.

6. Keep cooked tortillas covered wrapped in a napkin until ready to eat. Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil. You can store in the fridge tightly wrapped in foil or plastic for a day or so.

Yummiest taco night ever!


  1. I love homemade flour tortillas! Thanks for sharing, I think I'll make them this evening.

  2. Let me know if you do make them, Dio and thanks for stopping by!

  3. Every time I visit your blog I get HUNGRY! LOL! There is nothing better than fresh tortillas. WE used to frequent a restaurant in CA that made them while you watched. And they made fresh corn ones, too. Carnitas tacos! YUM!!!

  4. Hi Pam,
    Maybe it's because I'm just a wee bit food-obsessed?! I recently read an interview in which a man said his wife accused him of having the mind of a morbidly obese person — I think I know what she means!

  5. Why did the oregano tortillas flop? Do you want me to resend you the recipe?

  6. BE - For some reason they keep coming out really dense. I still have the photocopied recipe -- they're too chewy, not light. WHat am I doing wrong?!?!