Once you learn to make this Flour Tortilla Recipe at home, you’ll never go back to buying them at the store!
When my best friend has a hankering for Mexican food, I know exactly what to make him: a beef burrito full of beans, rice, and corn. But no burrito is complete without the soft and warm embrace of a flour tortilla.
The flour tortilla had humble beginnings in northern Mexico and is now a famous flatbread all over the world. Centuries ago, Spanish conquistadors brought wheat to Mexico, where it was mixed with water, fat, and salt. This led to the supple, “melt-in-your-mouth” flour tortilla we relish today.
Flour tortillas are great for burritos, but they can also be used for all kinds of wraps. Whether you’re veggie-forward or meat-loving, this savory and satisfying tortilla can hug any of your favorites at mealtime. And if you’re new to frying tortillas, don’t worry. Although this recipe is inspired by old traditions, it’s pretty simple, and takes less than an hour to complete. You’ll be ready for a burrito fiesta in no time!
Flour tortillas vs. corn tortillas
Before the Spanish brought wheat to Mexico, Aztecs and Mayans were known for crafting corn tortillas. Instead of wheat flour, they used corn flour—also known as “masa harina.” Since corn tortillas are made from dried and crushed corn, they tend to be chewier and grainier than flour tortillas. Typically, both soft and hard corn tortillas are used for tacos, while the tender and pliable flour tortillas work best for burritos or quesadillas.
How do I store leftovers?
Once cooled, your flour tortillas can be stored in an airtight container in the fridge to prevent them from getting dry and stale. Refrigerate them for up to 1 week, or freeze them for up to 3 months. If you go this route, make sure to separate each tortilla with parchment paper so they don’t stick together, and store them in a freezer-safe ziplock bag with as much air squeezed out as possible. When you’re getting ready to enjoy them, thaw the tortillas in the fridge overnight and then warm them in the oven at 350°F for 5-7 minutes.
Serving suggestions
By now, your mouth might be watering at all the tortilla-rific possibilities, and I totally understand. After all, one of my favorite lunches is this One-Pan Mexican Quinoa Casserole In The Slow Cooker with a side of warm flour tortillas. Then, there’s other Latin-inspired classics like Alambre, Breakfast Burritos, Grilled Mexican Quesadillas With Lentils, and these juicy Crock-Pot Chicken Enchiladas (just substitute these tortillas in place of the whole-wheat ones). Alternatively, feel free to try something new and unique for your homemade tortillas, like this Sushi Burrito.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 3 tablespoons vegetable oil
- 2 tablespoons unsalted butter melted
- 1 cup warm water
Instructions
- In a large mixing bowl, combine the flour, salt, and baking powder.
- Make a well in the center of the dry ingredients and pour in the oil, butter, and warm water.
- Mix until a shaggy dough forms, then knead on a lightly floured surface for about 2 minutes until smooth.
- Divide the dough into 12 equal pieces, shape into balls, cover, and let rest for 10 minutes.
- Roll each ball into an 8-inch circle and cook in a hot, dry skillet over medium-high heat for about 30-60 seconds per side or until brown spots appear.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment