Flour tortillas hold a very special place in my heart. There are many ways to divide people into categories. In Mexico we could say there are two types of people, people who prefer corn tortillas and people who prefer flour tortillas. It is that serious, is like being a cat or dog person, or chocolate or vanilla. Being a corn or flour tortilla person becomes part of your identity. your family may not know you type of blood, but they for sure know if you are a corn or flour tortilla kind of person. We could even draw a map of Mexico and separate the north and south and generalize because most people in the north prefer flour tortillas and most people in the south prefer corn tortillas. I will always say flour tortillas are way better, but of course I enjoy a good corn tortilla, it all depends on the type of food you eat it with, or what kind of taco you are using it for.Jump to Recipe
Tortillas are so common in Mexico that they are the same as buying bread in Europe, they sell them pretty much everywhere. Here, on the other hand, I can only find industrial tortillas, which are awful, sorry, I had to say it. It is because of all the preservatives they have to have to withstand more time. Which is why I have been encountered with the need (in order to survive) to make homemade tortillas and freeze them to eat little by little, whenever I feel like it.
Something I do have to admit is that I had never, ever been faced with the need to make them, which is why I had never made tortillas. It was always my mother making them or one of my aunts.
So the first times I made them I followed my mom and sister´s(even though she hadn’t made tortillas ever either, but I trust her and her cooking skills) and the result was actually really good.
I do have to say though I am not an expert in rolling them out, they end up thicker than they should, but my mom says it is just a matter of practice, but the flavor, the flavor is definitely good.
So here you have it, the recipe we use to make homemade tortillas. In Mexico the tortillas recipe varies a lot, there’s people who use shortening instead of oil, some even add some baking powder, other add more sugar or none at all, everyone has their own recipe, here is ours.
With these tortillas you can make our breakfast burritos!
- 7 2/3 C (2.20 lbs) (1 kg) all purpouse flour
- 3 tsp (0.74 oz) (21 gr) salt
- 8 – 10 tsp (1.13-1.41 oz) (32-40 gr) white sugar
- 1/2 C (4 oz) (120 ml) vegetable oil soft flavored (not olive oil)
- 1 1/2 – 2 C (12.17-16.23 fl oz) (360-480 ml) water lukewarm
Combine the flour, salt and sugar, and put on a clean surface. Add the oil and start mixing using your fingers, as to make the mixture “sandy” intead of kneading. Do this for about 8 minutes.
Pour the water, little by little and start mixing, and eventually kneading.
Once a dough forms keep on kneading by hitting the dough against the kitchen counter, folding it, and pressing, do this for about 6 minutes until the dough is smooth and soft and form a ball.
Form small balls, about 25, using your hands, by putting together your index finger and thumb and pressing the dough through those fingers to form the balls and make them about the same size. Place them on a baking sheet, and cover them with a kitchen towel and let them sit for about 15 minutes.
Heat a big pan to medium heat. Roll oute the dough balls with a rolling pin, to make circles of about 6.2 to 7.50 inches (16 to 20 cm) in diameter. Once the pan is hot, cook one tortilla at a time, cooking each for about 1 to 2 minutes each side. Each tortilla must only turn twice.
Take them out and they are ready to eat. If you want ro store them, they last for about 1 week in the fridge and about 3 months in the freezer. If eating later on, just heat them up a bit and they will be just as good.