Homemade Tortillas

Homemade Tortillas1

We LOVE Mexican food at our house.  In fact, we eat it twice a week.  We have taco night and then several days later, we almost always have a chicken fajita night too, which conveniently uses up any leftovers from taco night!  All you have to do is cook the chicken.  :) 

Homemade Tortillas4

Since we eat a lot of Mexican food, we go through tortillas fast.  Just the other day I went to make a quesadilla for my daughter only to discover that our tortillas were all gone.  That’s where this recipe for homemade tortillas comes in.  It is so simple, you can easily whip up a batch for your Cinco de Mayo celebration!

Homemade Tortillas3

The recipe is from The Pioneer Woman (if you can’t tell already, I love her).  I could not believe how easy it was.  The dough comes together in minutes and then it rests for one hour.  When you’re ready to cook  the tortillas, simply pinch off some of the dough and roll it into a ball. Then, simply roll all the dough balls out (very thin) and cook them.  If you’ve ever cooked tortillas before, you know that they take less than a minute.  I literally had 12 hot tortillas ready to serve in 15 minutes!  An added bonus was I had extra dough, so I rolled it into 12 more balls and froze them for later.  Now we can have fresh tortillas anytime. My children had them today with honey drizzled on top, which I highly recommend!  

Homemade Tortillas
Yields 12
Fresh homemade flour tortillas perfect for Cinco de Mayo!
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  1. 2 cups all-purpose flour
  2. 1/2 cup masa harina
  3. 2 1/2 teaspoons baking powder
  4. 1 teaspoon salt
  5. 1/2 cup vegetable shortening
  6. 2 tablespoons salted butter
  7. 1 cup very hot water
  1. Combine the flour, masa harina, baking powder, and salt in a medium bowl.
  2. Stir the dry ingredients together, then add the shortening and the butter.
  3. Use a pastry cutter to cut all the ingredients together until the mixture resembles coarse crumbs.
  4. Pour the hot water into the bowl, stirring continuously, until the dough comes together. It should be very warm.
  5. Turn the dough onto the countertop and knead for 1 minute (30-40 times).
  6. Form the dough into a neat ball and place it in a clean bowl. Cover with a dish towel and let rest for 1 hour.
  7. Pinch off a walnut-size piece of dough and roll it into a rough ball.
  8. Place a heavy skillet over medium-high heat.
  9. Place it in a tortilla press to flatten completely, or use a rolling pin on a lightly floured surface to roll tortillas very thin.
  10. Continue until all the dough balls are flattened.
  11. One by one, place tortillas in the hot skillet and let them cook for about 30 seconds, then flip to the other side for another 20 seconds.
  12. Cook long enough to just lightly brown the tortilla in spots; don't cook until they are crisp.
  13. Remove to a flat surface and keep lightly covered with a dish towel while you cook the remaining tortillas.
  14. Serve warm.
  1. Tortillas can be made the day before you need them. Once cooled, wrap in aluminum foil and warm in a 300 degree oven for 15 minutes.
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  1. I used to make these when our children were still at home, but with a slightly different recipe–no masa harina. I need to look up that recipe again, or even try this one, as they were delicious with just a bit of butter and some grated cheddar cheese! YUMMMM! Thanks for this reminder of a happy time!

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