Simple Homemade Flour Tortillas

They are little rounds of heaven. You’ll be surprised to know how easy it is to whip up a batch of simple homemade flour tortillas tonight for dinner. Today, I’m sharing my authentic recipe straight from our Tex-Mex kitchen.

simple homemade flour tortillas

Homemade flour tortillas are one of the best things on the planet. Growing up in my Hispanic family, I loved it when my mom had a steaming hot, fluffy stack of homemade tortillas waiting for us. I loved smearing butter all over freshly warmed tortillas. They were so good.

Lately, I’ve been making them often. First, they are great for lunches for the kids. I grill them up with cheese and make quesadillas for their lunch. Sometimes I have some leftover meat, but not quite enough for a meal, that’s when I shred it up for tacos or quesadillas. I’m a little embarrassed to say that it doesn’t matter how many tortillas I make, we always seem to eat them all!

So today I’m going to show you how easy it is to make simple homemade flour tortillas right in your kitchen. They are far superior to store-bought ones and once you get familiar with making them, you won’t want the rubbery, chewy mass-produced ones.

Ingredients

Tortillas are a wonderfully easy bread because they require few ingredients. In fact, you may already have what you need. First, all you need is all-purpose flour. There is no need to use any kind of special flour. As I mentioned before, tortillas are unleavened bread, so you don’t need leavening agents like baking powder or yeast. However, you can add baking powder to make them fluffier if you desire. Really, all you need is flour, lard, water and a pinch of salt.

Traditionally tortillas are made with lard. I think lard makes the best version of tortillas. The tortillas seem to have a fluffier, smoother texture with lard. I highly recommend using lard above any other fat. However, if you don’t have lard on hand you can substitute other fats. You can also make them with butter, shortening and even vegetable oil in a pinch.

You can buy lard at the store in the butter section. It costs around the same price as butter and it stores in your fridge for months. You can even make lard at home (see video below). That’s right, don’t throw those drippings away!

Tools

Many people are discouraged from making tortillas for one simple reason – rolling out circles, I know I underestimated how hard it is to roll out a perfect circle. Like really hard! Personally, I don’t mind if mine aren’t perfect, but others do. I will say that it takes lots of practice to roll them out, so don’t get discouraged if they aren’t perfect. I guarantee you regardless of their shape, they will still taste amazing! So you can use two different methods to make them. You can roll them out using a rolling pin or you can use a tortilla press.

homemade flour tortillas

Tortilla presses are great because you put your ball of dough in, clamp down and it presses out your tortilla to the perfect thickness and size. It definitely makes them more uniform looking. Using a tortilla press also seriously cuts down on time. It takes far less time to press them as it does to roll them out. So if you are making them for a weeknight dinner, this really speeds it up. I highly recommend using a cast-iron one. I love mine.

Frankly, you don’t need any special tools to make tortillas, but I’ve used my stand mixer to speed things up as well as using a pastry blender if I am doing it by hand.

Also, if you make tortillas often, you may want to invest in a tortilla warmer. They really do keep them warm for a long while. They are fairly cheap too. If you don’t have a tortilla warmer, place a clean dishcloth inside a covered dish and slip them into the dishcloth to keep them warm.

Cooking the Tortillas

To make tortillas you’ll combine your ingredients – flour, salt, hot water and your lard. If you want them to be fluffier you can also add 1 teaspoon of baking powder. If you are substituting a different fat for lard such as vegetable oil or shortening you will use the same measurements as lard which is ⅓ cup. Mix the dough with a dough hook attachment on your stand mixer or you can use a pastry cutter to cut in the lard.

You can divide your dough into sixteen portions. That will make about 16 small 6″ tortillas or you divide into twelve pieces and it will yield about a dozen 8″ tortillas. I typically make 8″ ones.

Tortillas need to be cooked one at a time unless you have a long griddle, in which case you can do two at a time. Place the tortillas down on a griddle with medium heat. Cook for about 2 mins on each side. You will likely see the tortilla puff as it cooks. That is totally normal. Flip it over. The cooked side should have some light brown spots That’s how you know it is cooked! Then repeat on the other side.

How to Store Them

So you can choose to warm your tortillas all at once or you can choose to warm them up over a period of a couple of days. Store the ready-made tortillas in your fridge in a zip lock bag. You can separate them with wax paper so they don’t stick together. I recommend taking them out of the fridge about ten to fifteen minutes before you are ready to warm them up so they cook quickly and evenly on your griddle. I think they cook better that way than when they are a stone-cold temperature.

Simple Flour Tortillas

Prep Time 1 hr
Cook Time 25 mins
Total Time 1 hr 25 mins
Course Breads
Cuisine Mexican

Equipment

  • Griddle

Ingredients
  

  • 3 Cups All-Purpose Flour
  • 1 Tsp Salt
  • 1/3 Cup Lard, cold
  • 1 Cup Hot Water
  • 1 Tsp baking powder optional

Instructions
 

  • Add flour to a large mixing bowl.
  • Whisk salt and baking powder (optional) to the flour. Baking powder is optional but will give you a fluffier tortilla. Alternatively, instead of mixing by hand, you may use a stand mixer with a dough hook attachment.
  • Add lard to flour mixture and cut in with a pastry blender (or if using a stand mixer mix on low. You can also you use your hands if you don’t have tools. You do not need to need the dough, only mix.
  • Slowly add water until a tacky dough forms
  • Turn out dough onto a well-floured surface. Divide dough into twelve pieces. Roll each piece into a ball about the size of a golf ball.
  • Heat a griddle on your stove at medium-high heat.
  • Begin by flouring your rolling pin to prevent dough from sticking. Take a ball of dough and roll it evenly into a 7-8″ circle.
  • Place a tortilla on the hot griddle. The tortilla will puff as it cooks. Cook on each side for about 30 seconds. Flip regularly until you see light brown spots on the heated side.
Keyword bread, easy bread, flour, mexican bread, mexican food, tortillas, unleavened bread

That’s it! Enjoy your homemade tortillas with your favorite Mexican food dish. Be sure to check out some of my favorites like perfect Spanish rice and Creamy Green Chile Chicken Enchiladas.

Creamy Green Chili Chicken Enchiladas

Creamy green chili chicken enchiladas? Yes, please. Learn how to make this simple weeknight recipe in all it’s cheesy, creamy goodness.

I’m Hispanic. I don’t care what’s inside an enchilada – it’s the best and it’s hard to get it wrong! I love chicken enchiladas. Bu these creamy green chili chicken enchiladas are my favorite. Over the years, I’ve used this recipe to make different variations of my favorites. That’s what makes this recipe great. You can swap out the chilies for seasonal ones.

For example, one of my favorite things about the late summer here in Texas, is that Hatch Chilies are in season! They’re hot, but oh my goodness, they are wonderful roasted! Our local HEB grocery store, even fire roasts them for you in August.

I also love using poblano peppers at times. Poblano peppers are kind of a wild card though. Every now and then, you get some real hot ones!

Making Creamy Green Chili Chicken Enchiladas

I love this recipe because it can be a great use for left over baked or rotisserie chicken. My local grocery store actually sells shredded rotisserie chicken that is already shredded for you. They even separate white from dark meat if you want it. Come on, it can’t get easier than that. HEB has totally spoiled me.

I make this recipe for weeknight dinners. It’s about 20-30 mins of prep time, with a 30 min cook time. But I’ll tell you a secret, if you are in a pinch with time you can create an enchilada casserole instead. You’ll need the same ingredients, but instead of rolling the enchiladas, you later them. A layer of tortillas, followed by chicken and cheese, then sauce, then continue layering. Top with cheese. The cook time is the same. It’s just as good but you can cut the prep time to about 10 mins or less.

shredded c

Serving

I love to pair this dish with other Mexican staples like charro beans and Spanish Rice. In a prior post, I provide my family’s recipe for Perfect Spanish rice. I also love to top this dish with pico de gallo.

If you’re worried about it being too hot with the pico, simply leave out the jalapeños and just make it with tomato, onion, and cilantro.

Creamy Green Chili Chicken Enchiladas

Creamy green chili chicken enchiladas? Yes, please. Learn how to make this simple weeknight recipe in all it’s cheesy, creamy goodness.
Prep Time 30 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine Mexican
Servings 20 Enchiladas

Ingredients
  

  • 8 oz Sour cream
  • 1 Lb Shredded chicken
  • 20 Corn tortillas
  • Vegetable cooking spray
  • 1 10oz Can condensed cream of chicken soup
  • 3.5 Cups Bag of Mexican shredded cheese perferably Kraft
  • 1 4oz Can of diced green chilies
  • 1 15 oz Can of Verde (green) enchilada sauce
  • 1 Cup Pico de gallo optional

Instructions
 

  • Preheat oven to 350. Lower the racks down so that the dish will be in the center.
  • In a large bowl, combine cream of chicken soup, verde enchilada sauce, and sour cream . Whisk well until fully blended.
  • Spray a large baking dish (9×13) with cooking spray to prevent sticking.
  • In a large bowl, add shredded chicken. Drain green chilies and add to chicken. Blend well and set aside.
  • Separate 2 cups of shredded cheese. Set the rest aside.
  • On a work surface, lay a tortilla flat. Sprinkle a small amount of cheese lengthwise. Then add the chicken mixture. Carefully roll the tortilla and place it seam side down. The cheese will help hold the enchilada together as it cooks.
  • Continue with all the tortillas until finished. If you’re using a smaller dish, you can add a second row on top.
  • Pour the cream enchilada sauce mixture all over the enchiladas. Top with the remainder of the cheese.
  • Bake for 30 minutes until bubbly and thoroughly cooked.
  • Serve with charro beans and spanish rice. Garnish with pico de gallo, if you wish
Keyword chicken enchiladas, creamy enchiladas, enchiladas, green chili, poblano enchiladas, weeknight dinner
creamy green chili chicken enchiladas

Storing & Reheating

You can prepare the enchiladas for advance. This is particularly great for dinner parties. Roll the enchiladas, but store in the fridge without the sauce. When you’re ready to heat, pour the sauce and pop in the oven.

These enchiladas store fairly well. You can even freeze them in a good, air tight container suitable for freezer storage. I recommend keeping the enchiladas for no longer than three days in the fridge. They warm up better in the oven than in the microwave though.


I hope you enjoy this recipe! It’s one of my favorites. Don’t forget to e-mail subscribe for more recipes and freebies!

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