Homemade Tortilla Recipe | The Prairie Homestead (2024)

FAQs

Are homemade flour tortillas better than store bought? ›

I think homemade tortillas are way better than store bought and these einkorn tortillas really satisfy. Not only do they taste great, but making them at home allows you to control the ingredients they're made with, so there's no binders, refined seed oils (like the typical soybean or canola oil) or other additives.

A common problem with homemade tortillas is cracked and jagged edges, a surefire sign that the dough needs more water. You can prevent cracked tortillas by pressing a test tortilla before you roll the rest of the dough into balls.

Tortillas have hundreds of uses in Mexican cuisine. They can be fried to make chips, which you can dip into salsa, guacamole or queso. They can be filled with meats, cheese and veggies to make tacos or stuffed with beans and rice to make a burrito.

It's All About Balance And How You Cook Them

Additionally, all-purpose flour develops more gluten which will make your tortillas more flexible. Ana Frias, the creator of Muy Delish, goes into more detail about what the dough should feel like in your hands before cooking.

Adding too much flour to knead or to roll out the tortillas will also create hard and dry tortillas.

If you leave your tortillas at room temperature, they will only last 2-3 days. In the refrigerator, they will last 5-7 days and in the freezer, they will last for 6-8 months. In all cases, be sure they are in an airtight container.

However, it is best to think of that 15-minute period as a minimum resting time. Some tortilla makers cover their dough and rest it overnight in the fridge, making it even easier to work with.

Homemade tortillas should be stored in an airtight container or plastic bag at room temperature for up to 2 days. If you want to keep them longer, you can store them in the refrigerator for up to a week or in the freezer for up to 3 months.

You need ample moisture that can react with the heat in order for it to ultimately convert to steam and puff. If your masa has too little moisture, the tortilla in development will dry out before it can ever puff. A proper mixing/kneading process is critical to ensuring well-distributed and even moisture.

Baking powder: Baking powder acts as a leavener, giving the tortillas a slightly pillowy texture. Salt: Salt enhances the overall flavor of the flour tortillas. Lard: Lard, a common baking ingredient in Mexican cuisine, adds flavor and helps create the perfect flour tortilla texture.

Why do Mexicans use two tortillas? ›

Mexicans fondly refer to this as 'la copia' (literally: the copy). If you ask around, you'll be given many reasons for this. But a popular explanation is that the second tortilla can be used to make another taco with any fillings that spill out the side.

Soft tortillas are the traditional base for Mexican fajitas or burritos—but, depending on the type of flour or cornmeal used, these thin round flatbreads can vary widely in calories, sodium, and more.

The most popular brand of masa harina is, by far, Maseca. The Maseca brand is so ubiquitous that many people simply refer to all masa harina as Maseca (much like band-aid, Xerox, or Kleenex). Now, while Maseca makes a perfectly serviceable tortilla, there is some untapped potential here. Enter: Masienda.

Warm water: Using warm water instead of cold water helps the dough come together more easily and dissolves the salt in our dough. Fat: To make our homemade tortillas soft and pliable, you need some fat in the dough. Use oil, lard, butter, or shortening.

Tortilla dough should be soft and sticky, but not wet.

If you're using a standing mixer, you want the dough to clean the sides of the bowl, but stick to the bottom. The amount of water you'll need to achieve this consistency will vary based on climate, humidity, temperature, and who knows what other factors.

But after realizing just how simple they can be, I've been making them almost weekly. They're pretty much a staple for our family's Mexican dinners. These are DELICIOUS, and like nothing you'll find in the grocery store. Homemade tortillas are softer, chewier, and you just can't beat the flavor.

Is it cheaper to make or buy flour tortillas? It really depends. The amount of ingredients can be less expensive but the total time it takes to make and store may be a little more than store-bought. Knowing what you are using and how the tortillas come together is the price though.

Flour tortillas are refined and highly processed.

Thus, a flour tortilla is not only an empty-calorie food, akin to soda or cookies; it's also been processed with chemicals we ordinarily wouldn't put in our food.