I have always wanted to make my own flour tortillas, but I thought I needed a tortilla press (the one kitchen gadget I do not own). Then I started looking through Tara’s blog, Tara’s Multicultural Table, and I came across this “how to” post and recipe about making your own tortillas. No fancy tortilla press needed. All you need is a rolling pin, a food processor, and a hot skillet. What a revelation!
The only changes that I made to Tara’s recipe are that I made six inch rather than eight inch tortillas (as a newbie tortilla maker, I wanted to make it easier on myself, plus it gave me some room for error), and I used (gasp!) lard for the fat. A box of it jumped into my cart at the Mexican market the other day, and I needed an excuse to use it. That’s my story and I’m sticking to it. I mean we eat bacon, right?
As serendipity would have it, a colleague gave me some of her stash of roasted Hatch chiles that make a brief appearance this time of year, so I made some Hatch chile quesadillas with these tortillas.
This is is my first time participating in the Secret Recipe Club, and I was assigned Tara’s blog Tara’s Multicultural Table. Tara is adorable, and her blog has so many fabulous recipes for foods from around the world. I will be visiting her blog often. Thank you Tara for inspiring me to finally make my own tortillas.
Flour Tortilla Recipe
3 C unbleached all purpose flour
2 tsp baking soda
1 heaping tsp salt
5 T lard, shortening, unsalted butter, or vegetable oil
3/4 C warm water plus more if needed
- In the bowl of a food processor, using the dough blade, add all of the dry ingredients and pulse a couple of times to evenly distribute.
- Add the fat and pulse until crumbly.
- Slowly add the water until the dough just comes together.
- Remove the dough from the food processor and knead by had to create a smooth dough.
- Cut the dough into 12 pieces for eight inch tortillas, or into more or less pieces, depending on how brave you are.
- Roll the pieces into balls and cover with plastic wrap and let rest for about 10 minutes to relax the gluten.
- Heat a dry skillet or comal (I used a cast iron skillet) over medium heat and, one at a time, roll out each ball (keeping the others covered) into a very thin round (or amoeba in my case), and cook about 30 seconds per side, until lightly browned. Place in a tortilla warmer or stack on a plate and cover with a towel.
- Continue rolling out and cooking each tortilla until done.
- Serve immediately or wrap with foil or plastic and refrigerate.
- To reheat, microwave two at a time or reheat in a skillet one at a time.