Best Tortilla Recipes

Basic Homemade Corn Tortilla

These three-ingredient homemade corn tortillas are far superior to store-bought.

Ingredients

• 2 cups masa harina
• 1/2 teaspoon kosher or sea salt
• 1 1/4 – 1 1/2 cups hot tap water

Steps to make Basic Homemade Corn Tortilla

1. Combine the masa harina and salt in a large mixing basin. Begin by mixing 1 1/4 cups water into the masa mixture until semi-smooth dough ball forms. If required, add additional water one tablespoon at a time until the dough forms a semi-smooth ball (dough should form quickly into a ball but not be sticky). Fifteen kneadings or until the ball is smooth.
2. Squeeze dough into 1-inch balls. Construct tightly packed balls and then flatten them into fat discs.
3. Roll a dough ball between two sheets of plastic wrap to a thickness of 1/8 inch and a diameter of 6 inches (or press flat in a tortilla press).
4. Over medium heat, heat a grill, comal (a smooth spherical grill), or large skillet. Cook for about 30 seconds, or until the raw tortilla puffs and begins to brown. Flip over, press down with a spatula, and cook for another 30 seconds, or until the second side is browned.
5. Arrange the tortilla in a single layer on a dish and cover it with a towel. Rep with the remainder of the dough balls.

Bacon Fat Tortillas

Andrew Zimmern’s Culinary Expeditions Andrew Zimmern makes his tortillas with rendered bacon fat and fresh onions for a delicious result. They’re delectable on their own.

Ingredients

• 4 1/2 cups self-rising flour
• 2 tsp baking soda
• 1 and 1/2 tsp kosher salt
• 1/2 cup rendered bacon fat, cooled
• 11/2 cup distilled water
• 1/4 cup scallions, minced

Steps to make Bacon Fat Tortillas

1. Whisk the flour, baking powder, and salt in a large mixing basin. Combine the bacon grease and flour with your hands until the flour is uniformly moistened. Stir in the water and scallions just until the dough forms. Scrape the dough onto a floured work area and knead briefly to smooth it out. Transfer the dough to a baking sheet and roll it into 20 even balls. Wrap tightly in plastic wrap and set aside for 20 minutes.
2. Preheat a cast-iron griddle or a big skillet to a moderately high temperature. At a time, work with a single piece of dough: Dust a ball of dough with flour and spread it out to a 9-inch round, about 1/8 inch thick, on a lightly floured work surface. Griddle the tortilla, rotating once, for approximately 30 seconds per side, or until browned in places and flexible. Wrap each tortilla in a cloth and continue with the remaining dough balls.

Whole Wheat Flour Tortilla

Add whole wheat flour to your favorite handmade flour tortillas to make them even healthier.

Ingredients

• 2 cups unbleached whole wheat flour
• One teaspoon of bicarbonate of soda
• 1 tsp kosher salt or sea salt
• 13 cup shortening (vegetable) or lard
• 34 c. lukewarm water

Steps to make Whole Wheat Flour Tortilla

1. Whisk the flour, baking powder, and salt in a large mixing basin for 20 seconds. Pinch or use a pastry cutter to integrate vegetable shortening into the flour mixture. The consistency of the mixture will be crumbly.
2. Begin by mixing 3/4 cup water into the flour mixture until semi-smooth dough ball forms. If required, add additional water one tablespoon at a time until the dough forms a semi-smooth ball (dough should form quickly into a ball but not be sticky). Fifteen kneadings or until the ball is smooth. Allow 15 minutes for the dough to rest.
3. Pinch off 1-inch dough balls. Construct tightly packed balls and then flatten them into fat discs. Allow 10 minutes for relaxation.
4. Roll a dough ball to a thickness of 1/8 inch and a 6-8 inches diameter on a lightly floured surface or between two sheets of plastic wrap (or press flat in a tortilla press).
5. Over medium heat, preheat a griddle, comal (a smooth spherical grill), or large skillet. Cook for about 30 seconds, or until the raw tortilla puffs and begins to brown. Flip over, press down with a spatula, and cook for another 30 seconds, or until the second side is browned.
6. Arrange the tortilla in a single layer on a dish and cover it with a towel. Rep with the remainder of the dough balls.

Corn Tortillas

The masa produced from freshly ground blue or white maize is the key to Hot Bread Kitchen’s tasty tortillas. While fresh masa is becoming more readily available in areas with a sizable Mexican population, the recipe below works well using masa harina, a dry maize flour. Maseca is the most widely available brand, although Bob’s Red Mill (available at health-food stores and select supermarkets and online at bobsredmill.com) boasts a more flavorful blend.

Ingredients

• Two c. masa harina, ideally Bob’s Red Mill
• 1 1/2 cups distilled water
• For serving, shredded chicken, salsa verde, sour cream, and cotija cheese (a salty, dry white cheese).

Steps to make Corn Tortillas

1. Combine the masa harina and water in a large mixing basin and stir until moistened. Roll the tortilla dough into an 8-inch log on a sheet of plastic wrap and cut the log into 16 pieces. Each piece should be rolled into a ball and transferred to a large dish, loosely covered with plastic wrap.
2. Preheat a grill or comal (a flat, circular griddle) to high heat. A clean kitchen towel should line a basket or a large, shallow dish. Seams of a robust, resealable plastic bag should be cut. Divide one dough ball in half and sandwich it between two plastic sheets. Flatten the tortilla to a 5-inch circle using a tortilla press, a skillet, or a rolling pin. Remove the plastic wrap and place the tortilla on the preheated grill.
3. Cook the tortilla over high heat for about 1 minute or lightly browned in areas—Cook for approximately 30 seconds longer on the other side. In a towel, wrap the fried tortilla. Continue pressing, cooking, and wrapping the remaining dough balls, covering the stack of tortillas. Wrap the tortillas around the chicken, salsa verde, sour cream, and cotija cheese, and serve warm.

What Makes Tortillas Soft And Stretchy?

Damp paper towels are used to line a plate or tortilla warmer. Cover the cooked tortilla with another damp paper towel and place it on the warmer or dish. This keeps your tortillas nice and malleable.

What Purpose Does Lard Serve In Tortillas?

Lard is one of Mexico’s most often used cooking fats, lending flour tortillas their airy, rich flavor and texture. After combining everything, set aside the dough for 20 minutes to rest. Then lay out the tortillas and cook them in a skillet.

Conclusion

There are numerous flour tortilla recipes available. The most frequently used is a flour tortilla, and this is the most common form and is used in a broad variety of recipes. It’s easy to create and has a distinct flavor that will stick out in any taco.

Additionally, it takes less than half an hour to prepare, making it simple to prepare numerous sorts at once! If you’re a busy person, you’ll want to bake your family’s handmade flour tortillas, and you’re going to be glad you did. Tortillas can be prepared in a variety of ways.

They work well as a base for a casserole or as the crust for a pizza. If you’re interested in trying Mexican cuisine, you can use tortillas as a filler. If you’re in a rush, you may quickly prepare tortillas by rolling up a stack of tortillas. Then, top with your preferred toppings and enjoy!