Easy Homemade Tortillas are so much better than store bought and are perfect for dinner tonight! Easier than you think with just 5 ingredients – including water! Make tonight fiesta night with these great recipes: homemade Taco Seasoning, Slow Cooker Refried Beans, and Slow Cooker Salsa Chicken!
Homemade Tortillas
If you asked any member of my family what their favorite type of cuisine was…every single person would answer “Mexican!” We like it anyway we can get it: burritos, tacos, flautas, enchiladas, fajitas, quesadillas…hungry yet??
I mean seriously, what’s not to love about Mexican food? Cheesy, spicy, amazing flavors and the most tender meat you can find. I love making Mexican-inspired dishes for my family and one of the best ways to make those meals extra-special is with homemade flour tortillas.
Why Make Your Own?
If you’ve never made tortillas before or maybe have never even had fresh tortillas – you are going to be in for a real treat! Here’s why you should make homemade tortillas:
- Because you want to save money! Tortillas are crazy inexpensive to make at home and fresh beats store bought every single time.
- Whenever you run out, you don’t have to make a trip to the store. Just make another batch!
- The flavor is so much better!
- You control the ingredients!
Better Than Store Bought
There is honestly nothing better than a fresh made tortilla. The flavor is unbeatable and once you’ve made them and realize how easy they are, you’ll be making our own homemade flour tortillas all the time
My husband loves these tortillas with this Crockpot Chili. Just spread on a little butter and then dip it in the chili – fantastic!
Just 5 Ingredients – Including Water
Yep. Really. Here’s what you’ll need:
- all purpose flour
- salt
- baking powder
- shortening
- water
How To Make Homemade Flour Tortillas
I found this recipe years ago in a magazine and it’s so easy! The dough comes together in a flash.
- Combine the flour, salt, and baking powder together in a small bowl.
- Add the shortening and mix together with fork until mixture resembles coarse crumbs.
- Make a well in the center and add the water. Slowly incorporate the dry and wet ingredients until dough starts to form.
- Place dough on a floured surface and knead until dough is nice and smooth. Cover and let rest for 30 minutes.
- Divide dough into quarters and then each quarter into thirds for a total of 12 portions. Roll out each portion into a 6-7 inch circle.
- Cook the tortillas in a skillet over medium-high heat for about two minutes on each side or until puffed and lightly browned.
- Remove to a plate and cover with a towel to keep warm. Enjoy!
Fiesta Time!
Make your own spices to really give your meal some homemade flavor. Try this fajita seasoning or taco seasoning!
Minutes before you’re ready to eat, get a pan heated up and start cooking the tortillas. They take a couple of minutes on each side and then it’s off to a towel-covered platter where they can stay nice and warm while I finish up the remaining tortillas.
I love how easy Mexican food is to prepare and it’s a joy to make because I know my family is going to love it. These tortillas are going to be perfect for some quick quesadillas tonight after swim practice. I’ll make up some fresh guacamole and the boys – all three of them – will chow down for dinner 🙂
What To Serve With Homemade Tortillas
- Ultimate Crockpot Chili
- Mexican Rice
- Slow Cooker Refried Beans
- Homemade Taco Seasoning
- The BEST Slow Cooker Cowboy Beans
How To Make Homemade Tortillas
Homemade Flour Tortillas
Ingredients
- 2 cups all purpose flour
- 3/4 tsp salt
- 1/2 tsp baking powder
- 3 tbsp shortening
- 3/4 cup water
Instructions
- Mix flour, salt, and baking powder together with a fork.
- Add shortening and continue mixing with fork until mixture resembles coarse crumbs.
- Make a well in the center of the mixture and add the water.
- Slowly incorporate the dry and wet ingredients until dough starts to form.
- Place dough on a floured surface and knead for several minutes until dough is nice and smooth.
- Cover and let rest for 30 minutes.
- Divide dough into quarters and then each quarter into thirds for a total of 12 portions.
- Roll out each portion into a 6-7 inch circle.
- Cook the tortillas in a skillet over medium-high heat for about two minutes on each side or until puffed and lightly browned.
- Remove to a plate and cover with a towel to keep warm.
- Serve immediately.
Nutrition
Originally published April 23, 2013.
I says
i use my hands to mix the dough And always use very warm water
Dan from Pltter Talk says
Many thanks for sharing this recipe for essential food in our house of six boys!
G says
I’ve made these using coconut oil, and it worked great. (Veggie oil will work, too, but I don’t think it’s good for you.) I made 8 larger tortillas. I rolled out one between two silicone pan liners (generic Silpats) and transferred to the pancake griddle with one of the pan liners still on top. It pealed off easily once in the pan — sure made transferring easier. I rolled the next one while one was cooking. These are so easy and so good! Thanks for the recipe. 🙂
Trish - Mom On Timeout says
Coconut oil! No kidding! Love that and thanks for sharing 🙂
Liz says
Made these last night and they were delishes. My hubby really enjoyed them also. I would have liked them larger and thinner but that was due to the fact that when I went to roll them out I realized we lost our rolling pin in our recent move (FYI, wine bottles will work in a pinch- ha!)
Trish - Mom On Timeout says
So glad you gave them a try Liz and I love the wine bottle tip – genius!
Becky says
Is there a way to make these without shortening? Shortening is just so full of trans fats that I would love an alternative to using it.
Trish - Mom On Timeout says
I lot of readers have commented that they have tried with butter and it just doesn’t work out as well. Sorry!
tori says
Yes, you can use butter or even margarine. I have been making tortillas for 20 years, but have never tried oil. If you want softer tortillas, use 1 tsp baking powder for 2 cups of flour and hot water!
tori says
And yes you can freeze – just take what you need out and thaw before warming up in a heated and sprayed pan! Or directly on the fire as we do!
Carolyn "Flores" Trainor says
I grew up making tortillas from the time I could reach the counter to roll them out. This recipe is very similar to my mom’s/grandma’s but we just use vegetable oil instead of shortening which is healthier and saves you the step of cutting in shortening or lard. Back in the day, we would even use bacon grease which is not so healthy but gives them a great flavor. Although the masa mixes up quickly, it is the rolling out that can get people because it tends to snap back and you have to work with it until you get it to the right size/thickness. Love that you have this in recipe form because we just used the same bowl and “eye-balled” the ingredients! 😀
Trish - Mom On Timeout says
I’m totally going to try the oil Carolyn – thanks for the tip!
Jen Cuilan says
Thank you so much for this! I just recently tried them, and talk about a hit! I was immediately advised to make them larger for wrap sandwiches and breakfast burritos. I know what I’ll be doing this afternoon! I don’t think I’ll ever buy prepackaged again!
Thomas says
This may be a dumb question, but do you melt the shortening first? Look forward to trying this.
Michelle says
Just made these today. It’s been a while since I’ve had homemade tortillas. They tasted just as I remembered. I’m definitely making these again!
Trish - Mom On Timeout says
That’s awesome Michelle! So glad you gave it a go 🙂
carol says
Hi, do you is cold water or hot water? My mom has always used hot water in hers, is there a difference? Can’t wait to try them. Thanks! 😉
Trish - Mom On Timeout says
I use lukewarm water Carol but use hot if that’s what your mom did – she probably knows best 🙂
reba says
How do you get them rolled thin enough? I tried them, they taste good, but end up being a little thick and tough. Will be trying them again, just looking for tips. Thanks for the recipe.
Trish - Mom On Timeout says
Sometimes letting the dough relax before rolling them out does the trick Reba. Good luck!
Annamaria @ Bakewell Junction says
Trish,
I’d love for you to link this post to #GetHimFed Fridays. The party is open until Sunday evening. Hope to see you there.
Annamaria
AnnMarie says
I would love to try these! Do they freeze well? if there’s any left!! I am forever freezing left over store bough tortillas and then forget them in the freezer! They are not pretty when you find them again!
Trish - Mom On Timeout says
I have never tried AnnMarie but I think they would 🙂 Worth a shot!
Lisa Bertolini says
I’m going to try these when the weather cools down a bit. They look so yummy! So, I have butter flavored shortening.. think they’ll taste just as good?
Rebecca {foodie with family} says
Ohmygosh your tortillas look great. Mine always look like amoebas!