Whether you’ve got Tacos or Burritos on the menu, or you simply plan to slather your tortillas in Queso and Salsa, you can’t go wrong with these homemade flour tortillas!
Our Best-Loved Flour Tortillas!
Our family eats Mexican cuisine quite regularly. We love to use this flour tortilla recipe to make Enchiladas, Burritos, Tacos, and even Taquitos! Being Hispanic, we’ve enjoyed homemade tortillas my whole life. In fact, my great-grandma Bean Burro was famous for her gigantic delicious tortillas and sold a dozen for $2!!) With this simple recipe, we now make them all the time, and we all agree that Mexican dinners and sides always taste so much better and more authentic when they’re made with fresh tortillas! Why we love fresh tortillas:
5 basic ingredients. Flour tortillas are surprisingly simple to make and require just a handful of basic pantry staple ingredients. Cost-effective. Making tortillas can be more cost-effective than purchasing pre-made ones, and you ensure clean and healthy ingredients! More flavorful. This homemade recipe is a fresher and tastier option compared to store-bought tortillas.
Ingredients
all-purpose flour baking powder salt water unsalted butter – I like the resulting flavor using butter, but you can also use vegetable shortening or lard interchangeably.
How to Make Tortillas
Storing Info
Make them ahead of time. Keep the dough in the fridge or the freezer until you are ready to cook. Store the dough in balls or pre-roll them. Divide the pre-rolled tortillas with pieces of parchment paper or wax paper. Store in the fridge for up to a week or in the freezer for up to 6 months. Thaw in the fridge before cooking. To cook. Place the tortillas directly into the pot as soon as they have been cooked. The steam from the tortillas will keep them warm and soft. STORE. Separate cooled tortillas with parchment paper or wax paper. Place them in an airtight container on the counter for 2-3 days, in the refrigerator for 6-8 weeks, or in the freezer for 6-8 months. To thaw, put the bag of tortillas in the fridge for 24-48 hours, or defrost in the microwave. To reheat. Stack on a plate and cover with a damp paper towel. Microwave for 15 to 30 seconds or until warm.
**This recipe was updated on 3/28/22 – made it even easier and yummier! Recipe Video Recipe Video Recipe Video Recipe Video
