Homemade Mexican Flour Tortillas
Authentic Homemade Mexican Flour Tortillas ready in just 5 steps! Soft, flavorful, and actually worth it. Once you learn how to make these, you won't go back to the store-bought ones because... why would you?! They're easy to make and so good you'll want to eat them plain!
Ingredients
- 2 cups (250 g) all-purpose flour
- 1/2 stick (50 g) unsalted butter
- 1 cup (250 ml) boiling hot water
- 1 and 1/2 teaspoon baking powder
- 1 teaspoon salt
Instructions
- Combine the flour and butter. Use a food processor or a large bowl and a pastry cutter or two forks to cut the butter into the flour until the butter forms small pea-sized crumbs coated in flour. This is similar to the process of making pie crust. You can also use your hands for this step but I don't recommend it if you live somewhere hot as the butter will begin to melt instantly as you touch it.
- Make the dough. Add the water to the flour mixture and mix it in using a fork or your hands, then add the salt and baking powder, and keep mixing until a dough starts forming. Knead the dough until it starts to pull away from the sides of the bowl. Transfer the dough over to a floured surface and keep kneading until smooth and elastic (about 8-10 minutes).
- Let it rest. Divide the dough into 8 equal portions and cover them with plastic wrap or a clean kitchen towel. Allow to rest for 15-30 minutes.
- Make the tortillas. Use a rolling pin to roll out each tortilla into a thin disc. Ideally, you want to roll one and cook it immediately, then roll the next one as the previous one cooks, and so on. Do not stack the uncooked rolled-out tortillas or they will stick together. Always cover the uncooked dough with plastic wrap or a kitchen towel to keep it from drying out.
- Cook. Place a comal (a smooth flat griddle) or any smooth griddle, or a cast-iron skillet over high heat. Once hot (to the point of almost smoking), turn down the heat and quickly place one of the tortillas on the griddle. Cook until air bubbles start forming (about 30-40 seconds), then flip and keep cooking for another 40-45 seconds. Immediately remove the cooked tortilla from the griddle to keep it from drying out and place it over a plate lined with a clean kitchen towel. Wrap the cooked tortillas in the kitchen towel as you go so they can retain heat and moisture and stay warm and soft as you cook them.
Notes
Make-Ahead Instructions: I don't recommend making flour tortillas ahead of time because they are best eaten fresh as they naturally dry up over time (rather quickly).
Storing Instructions: once the flour tortillas come down to room temperature, store them in a ziplock bag in the refrigerator for up to a week. Reheat as needed and enjoy.
Nutrition
Calories: 167kcalCarbohydrates: 24gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 126mgPotassium: 44mgFiber: 1gSugar: 0.1gVitamin A: 177IUVitamin C: 0.02mgCalcium: 52mgIron: 2mg
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