Have you ever made your own tortillas? They’re so much simpler than you might imagine, and with a little bit of practice, you might never buy store-brand again! All you’ll need are some flour, baking powder, salt, and vegetable shortening or lard. The results are warm, fluffy, tortillas for all of your burrito/taco/fajita/chimichanga/quesadilla/etc. recipes.
If you’re looking to make some homemade tortilla chips, just cut these into quarters and fry them up in some a pan with some simmering olive oil until they’re crispy and then salt them well before they fully dry, and they’ll be perfect for scooping up some salsa and/or guacamole!
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Cooktop Cove
Tex-Mex flour tortillas
8
20 minutes
20 minutes
40 minutes
2 cups all-purpose flour
1 ½ teaspoon baking powder
1 ½ teaspoon kosher salt
3 tablespoons lard or vegetable shortening
¾ cups warm water
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Using fingers, rub the lard or shortening into the flour mixture until the whole mixture is dry and crumbly but homogenous.
Add the water a little at a time and mix with hands until all flour is incorporated.
Turn the dough out on to a lightly floured surface a knead until smooth, about 1 minute.
Cover the dough with plastic wrap and let rest for 10 minutes at room temperature.
Cut the dough into 8 equal pieces and roll each piece into a ball.
Lay the dough balls out on a baking sheet lined with parchment paper and cover lightly with plastic wrap.
Let rest at room temperature 15 minutes.
Place a dry cast iron skillet over a high heat.
Pat/roll each ball of dough out into a thin disk.
Place one disk at a time on the skillet and let cook until the dough bubbles up and browns slightly on the bottom side. Flip and cook 30-60 second on the other side before transferring to a plate and covering with a clean dish cloth.
