When I was a kid, my mom made friends with a family that had moved from Mexico, and the lady taught my mom how to make homemade tortillas. They were so good! She did it the old fashioned way, mixing by hand, kneading, making the dough balls, "walking" the dough balls, rolling them out with a rolling pin and finally cooking them.
We were a family of 6, so my mom had to make a lot! I often helped her, but left when I got tired of it. We had tacos every week, (one meal my older brother ate 14 of them) so my mom became a pro at making tortillas!
As I got older, with more responsibilities, I started buying my tortillas from the store. I knew they weren't as good as my mom's, but I thought I didn't have time.
My husband was in the US Air Force and we moved to the country of Turkey in 1996. In the commissary, a dozen tortilla shells cost almost $3, so I started making my own. (My food budget was $200 a month, so I had to spend wisely.)
When we came back to the United States I tried some tortillas from the store and they were so terrible compared to homemade, that I have been making my own ever since.
Today I made a batch, so I took pictures of each step to share with you, in case you would like to make your own.
First, put flour in your dough mixer (or in a
bowl to mix by hand), add the salt and mix to
evenly distribute the salt.
We were a family of 6, so my mom had to make a lot! I often helped her, but left when I got tired of it. We had tacos every week, (one meal my older brother ate 14 of them) so my mom became a pro at making tortillas!
As I got older, with more responsibilities, I started buying my tortillas from the store. I knew they weren't as good as my mom's, but I thought I didn't have time.
My husband was in the US Air Force and we moved to the country of Turkey in 1996. In the commissary, a dozen tortilla shells cost almost $3, so I started making my own. (My food budget was $200 a month, so I had to spend wisely.)
When we came back to the United States I tried some tortillas from the store and they were so terrible compared to homemade, that I have been making my own ever since.
Today I made a batch, so I took pictures of each step to share with you, in case you would like to make your own.
First, put flour in your dough mixer (or in a
bowl to mix by hand), add the salt and mix to
evenly distribute the salt.
Add your oil and water.
Turn your mixer on low until it starts to incorporate. Then on high to start kneading it.
Mix until a dough forms. Let the mixer knead
the dough until it becomes a smooth ball. (Although mine doesn't actually look like a ball, it looks more like this.)
the dough until it becomes a smooth ball. (Although mine doesn't actually look like a ball, it looks more like this.)
To get even tortillas, I divide the dough in half, then divide in half again, etc. until I end
up with 12 tortillas. Although, I made a double batch (24) today to freeze ahead.
up with 12 tortillas. Although, I made a double batch (24) today to freeze ahead.
Or, you can weigh them if you don't like eyeballing them. Mine come out weighing 1.4 ounces each.
After you have finished making all your tortilla dough balls, cover them with plastic wrap.
Let them rest for at least 20 minutes, and up to two hours.
If you are using an electric tortilla press, start
preheating it 10 minutes before you are ready
to press the tacos. Also start heating a griddle
or pan to finish cooking the tortillas.
preheating it 10 minutes before you are ready
to press the tacos. Also start heating a griddle
or pan to finish cooking the tortillas.
Press the tortillas and remove.
I find your first press will shift the dough to the bottom of the press, so after the first medium pressure, I reposition the tortilla for a firmer press to finish and get a better shape.
Place them on the preheated griddle or in the preheated pan to finish cooking. (Alternatively, you can stop at this point for par-cooked tortillas)
Sometimes they will puff up into a ball, if you remove them from the heat and let them cool they will deflate. You will get a more even appearance if you deflate them before finish cooking them.
This is how I like them, you can cook them longer or shorter depending on your preference. I remove each one to a plate and use a piece of patty paper (parchment or wax paper will work too) between layers, so they won't stick together.
And here is my stack of 24 tortillas, finished.
When I make a double batch, I usually divide them into 6 per bag. Make sure to label them with item name and date. I keep one bag in the
refrigerator and three bags in the freezer. Then I can just pull them out when I need them.
refrigerator and three bags in the freezer. Then I can just pull them out when I need them.
Flour Tortillas - Makes 12
2 cups flour
1/2 teaspoon salt
1/4 cup oil
2/3 cup warm water
Mix the flour and salt together. Add oil and water. Mix together and knead to make an elastic dough. Divide dough into 12 equal parts. Cover with plastic wrap or a towel for at least 20 minutes and up to 2 hours. Press (or roll) and cook tortillas. Separate each tortilla with a piece of patty paper, parchment or wax paper. Cool completely. Package in an airtight container or zip bag. Label bag with item name and date. Store in refrigerator or freezer.
*I use all-purpose, unbleached, unbromated flour, kosher sea salt, and avocado oil.
2 cups flour
1/2 teaspoon salt
1/4 cup oil
2/3 cup warm water
Mix the flour and salt together. Add oil and water. Mix together and knead to make an elastic dough. Divide dough into 12 equal parts. Cover with plastic wrap or a towel for at least 20 minutes and up to 2 hours. Press (or roll) and cook tortillas. Separate each tortilla with a piece of patty paper, parchment or wax paper. Cool completely. Package in an airtight container or zip bag. Label bag with item name and date. Store in refrigerator or freezer.
*I use all-purpose, unbleached, unbromated flour, kosher sea salt, and avocado oil.