The Pioneer Woman Tasty Kitchen
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Homemade Flour Tortillas

4.78 Mitt(s) 14 Rating(s)14 votes, average: 4.78 out of 514 votes, average: 4.78 out of 514 votes, average: 4.78 out of 514 votes, average: 4.78 out of 514 votes, average: 4.78 out of 5

Prep:

Cook:

Level: Intermediate

System:

16

Description

Mass-produced, supermarket tortillas just can’t hold a candle to tortillas made at home. You owe it to yourself to give ‘em a try!

Ingredients

  • 2-½ cups All-purpose Flour
  • 2-½ teaspoons Baking Powder
  • 1 teaspoon Kosher Salt
  • ½ cups Lard Or Vegetable Shortening
  • 2 Tablespoons (additional) Lard Or Vegetable Shortening
  • 1 cup Hot Water

Preparation

Combine flour, baking powder and salt in a large wooden bowl. Stir together.

Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs.

Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky. Cover with a tea towel and allow dough to rest for at least an hour.

Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.

When you’re ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat. One by one, roll out balls of dough until very, very thin. Throw tortillas (one by one) onto the griddle. Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots. Remove and stack tortillas, and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in a container. To warm, nuke tortillas in the microwave, or wrap in foil and warm in the oven.

Helpful tips:

* Make sure the water you pour in is very warm.
* Allow the dough to rest, both after kneading and after forming into balls.
* Roll out very thin.
* Get the heat right on your stove: Too hot, and the tortilla will burn in spots. Not hot enough, and the tortilla will begin to crisp before you can get it to brown. I get my stove between medium and medium high heat; that seems to do the trick.
* Use a dark griddle or cast iron skillet to brown the tortillas.
* Cook just long enough to lightly brown the tortilla in spots; don’t cook too long or tortillas will crisp. You want them to be soft and pliable when you serve them.
* Finally: Have fun! And enjoy them. They’re absolutely scrumptious.

8 Comments

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Avatar of beachbums6672

beachbums6672 on 11.12.2010

These are so good!!! Easy to make, I used them to make Enchiladas they were fantastic. My mom took them the next day and ate them for breakfast!!

Avatar of CarinaRdz

CarinaRdz on 11.4.2010

These were wonderful! And fairly easy to make. I impressed my 100% pure Mexican hubby which is always nice.
To IrishEmma: you actually need a pretty hot pan to make this work….my first batch also went crispy because my pan was too low. Try again! It’s well worth it…

Avatar of happyks

happyks on 8.9.2010

So very good! The dough is so fun and as soon as you have the heat right, its a breeze! We loved every one of them and will certainly be making them again soon!

Avatar of irishemma

irishemma on 6.26.2010

i tried really hard to make this recipe work but i just couldn’t get it right! they all went crispy even when i hardly cooked them and had the heat right down really low. back to the drawing board. ideas?

Avatar of Shana

Shana on 6.17.2010

These are so yummy. And the dough is really fun to work with!

14 Reviews

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Avatar of Chrissy

Chrissy on 1.18.2013

Just made these and they came out great! All really funny shapes but they taste good haha!

Avatar of Laura

Laura on 1.26.2012

So delicious and easy! I really though rolling them out would be a tedious nightmare, but it was super easy it took me like 15 mins to roll out 36.

Avatar of ranchinmom2five

ranchinmom2five on 9.13.2011

My husband LOVED these. Definitely another recipe to take the place of store-bought food. :)

Avatar of cherylovesfood

cherylovesfood on 5.13.2011

These are great! The instructions were easy to follow (but the tip about freezing the lard was helpful). I was surprised at how simple this was. It’ll be faster next time now that I’ve got it figured out but so great warm out of the oven with steak, peppers and fresh salsa!

Avatar of krypto

krypto on 1.10.2011

I can no longer buy tortillas. I use half crisco and half butter. ;)

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