What could be more authentic than homemade tortillas. I was pleasantly surprised at how easy they are to make and how forgiving. Don’t forget the salt, it adds a lot! The corn tortillas that I colored with different spices were fun too. You can get really creative and make designs in them!

All you need now is some good carne asada or my lime chicken to fill them with. Then make some guacamole and you’re all set for the holiday.

Print Recipe

No ratings yet

Homemade Tortillas

Now you can make Flour or Corn tortillas at home! The recipe for the corn is in the notes at the bottom.

Course: Everything Else

Cuisine: Mexican

Keyword: Corn, Flour, Tortillas

Servings: 8 street taco tortillas

Equipment

• 1 Tortilla Press If you don't have one, you can roll out between pieces of parchment paper.

Ingredients

• 3 Cups All-Purpose Flour
• 2 tsps. Kosher Salt
• 4 oz. Crisco, melted
• 1 cup water, hot not boiling
• Non-aerosol Cooking Spray, or vegetable oil

Instructions

• Whisk together flour and salt in a large bowl.

  Stir in melted Crisco then mix with your hands (I wear gloves), until it is crumbly and sandy.
• Add 1/2 the water and stir to cool. You can use your hands or a silicone spatula. Slowly add the remaining water, a little at a time. You want the dough to feel sticky but still come together. You may not need all the water.
• Knead the dough on a dry work area. You don't need extra flour. If the dough feels sticky just keep working it will become less sticky as it is worked. this could take 7-8 minutes.

  Weigh the dough and divide into 12 even portions. You should get 12 60 gram balls.

  Take the balls in your hand and pinch the bottoms until the top looks smooth. with the top up, roll the bottoms until you get a smooth surface there too.
• Place the ball on a baking sheet that has been lightly sprayed with non-stick spray. Cover with a piece of plastic wrap and a kitchen towel. Place in a warm area to rest for at least 20 minutes but preferably an hour.
• One ball at a time, roll them out between two pieces of parchment. I like to flip them several times. You are looking to get an 1/8" thickness an about 8" circle.

  Nobody is judging you, so don't look for perfection.

  I bought an inexpensive tortilla press at the grocery store. It works really well. I padded it with a light kitchen towel to get a thinner tortilla.
• Heat a cast iron skillet or frypan to an even medium-high heat.

  Place the tortillas, one at a time, in the pan and cook about 15-20 seconds and flip. The you want a lightly browned spots and bubbled surface. Cook the second side for about 15 seconds, too.

  Place a on a plate covered with a towel to steam. If you have a tortilla basket use that. Repeat cooking until all are done.

Notes

For corn tortillas, with color: Use 2/3 cup Masa Harina (not cornmeal) a teaspoon of kosher salt and 6 Tbs. + 1 tsp. warm water, and 2-4 tsps. of your coloring agent, per batch. No coloring will give you a yellow corn tortilla.

For golden/orange tortillas use turmeric.- Stir together the masa harina, salt and spice (color). Add warm water a tablespoon at a time, as you are stirring. I used gloves and did this by hand. You are looking for the consistency of play dough.

For Orange/Red use smoked paprika.

For green use spinach powder or other ground herb like oregano.

Once you have you doughs mixed, measure and roll into balls. Use 2 pieces of plastic wrap to roll them out or between the press and cook as above.