Our family loves Mexican food. This recipe for flour tortillas is great to use as a base for many of the Mexican dishes we prepare including: soft tacos, enchiladas, mexican pizzas (this would be American/ Mexican food, of course), etc. These tortilass can out more like Taco Bell Gordita shells if you roll them out a little thicker, which is sometimes just what we prefer!
Homemade Flour Tortillas
3 cups All-purpose flour
2 tsp. salt
3 tsp. baking powder
5 Tablespoons of cooking oil (the original recipe calls for olive oil but I prefer vegetable or sunflower as olive oil changes the flavor of the tortillas)
1 cup milk
Combine all ingredients in a medium mixing bowl using a mixer with dough hooks until ingredients are completely blended. The dough will be a sticky texture. Do not add more flour, this is the perfect consistency. Seperate into 6-8 small balls of dough. One at a time, roll out thin using a roller and dough mat for best results. Fry in a non-stick (ungreased) skillet, turning and cooking until both sides are evenly browned. I usually do not have a problem with the tortillas bubbling up while cooking, but if you do, simply bust the bubbles with a toothpick or cake tester to deflate them and allow them to cook evenly.
Place cooked tortillas on a plate until ready to serve.
4 comments:
I have fond memories or rolling and cooking all the while trying to keep little hands from sneaking them. There's nothing like fresh made tortillas with butter and salt. Thanks for sharing the recipe!
We buy our tortillas since we have American/Mexican food so often.
The only time I tried to make them myself was when we lived in Russia. I didn't have a rolling pin yet and so I used a cup. The end results looked like shapes of states and countries :)rather than nice and round.
I do want to try to make them again though....someday. Thanks for the recipe!
You are welcome, Tori Leslie! Rachel, we can buy them here now at many stores but my family prefers the homemade ones now. I am going to buy some store bought ones for making freezer breakfast burritos for the boys to have pre-made on school mornings though! :)
I love homemade tortillas, and my family is the same way. We much prefer homemade over the store-bought kind. But I was wondering . . . do yours still taste good as leftovers the next day? And can they be frozen? My recipe is pretty good when they are fresh, (though I'd like to try this one as well) but I am still trying to find a way to make tortillas ahead for other meals, and so far haven't had much success. I'm wondering if anyone else has figured out how to make them ahead in larger batches successfully.
Post a Comment