Homemade Flour + Corn Tortillas
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Homemade Flour + Corn Tortillas
Discover the art of making your own Homemade Flour + Corn Tortillas-- They're the perfect addition to your meal prep routine, making it a breeze to whip up homemade tacos, enchiladas, soft tacos, burritos, wraps + more! This tortillas recipe is not just easy to make; it also turns out extra soft, delightfully doughy, foldable, and wonderfully chewy. No yeast needed! Gluten-free, Vegan + Make-ahead option.
Why Learn How To Make Homemade Flour + Corn Tortillas?
There's just something about homemade tortillas made from scratch that hits the spot-- I whipped up Easy Weeknight Blackened Chicken Tacos for taco Tuesday the other night and I realized that with all the taco recipes on Orchids + Sweet Tea, it was high time to nail down the perfect homemade tortilla recipe!
What sets these tortillas apart is their unique blend of both corn + flour, resulting in a heartier tortilla with that classic corn flavor. Trust me, they beat store-bought ones any day, and you can even opt for a gluten-free version using just corn! These versatile tortillas are my go-to for for everything from soft tacos, enchiladas, burritos + wraps and SO much more! I love using them for this Chipotle Chicken Sheet Pan Quesadilla and Jerk Salmon Tacos!
I promise this tortilla recipe isn't hard at all!---With just 5 basic ingredients, you'll whip up the fluffiest + freshest tortillas in no time. It's a fun little project that my little one loves getting involved in, from kneading the dough to pressing the tortillas. Plus, they're super versatile and way better than the store-bought stuff.
Jump to:
- Why Learn How To Make Homemade Flour + Corn Tortillas?
- How to Make Homemade Flour + Corn Tortillas
- The Ingredients
- What is Masa Harina
- How to Make Gluten-free Tortillas
- Why You Will LOVE Homemade Flour + Corn Tortillas
- Tips + Tricks for the Perfect Homemade Tortillas
- How to Cook Homemade Tortillas
- How Can I Make Tortillas Without a Tortilla Press?
- Tortilla Dough Troubleshooting
- What's The Key To Getting Perfectly Round Tortillas?
- What Can I Use Homemade Tortillas For?
- Common Q + A's For Homemade Flour + Corn Tortillas
- More Deliciously Homemade Recipes
- MADE OUR RECIPE(S)?
- Homemade Flour + Corn Tortillas
How to Make Homemade Flour + Corn Tortillas
The process is incredibly simple. Begin by making the dough. In a bowl, combine the all-purpose flour, Masa Harina flour, salt, garlic powder (if using), and softened butter. Mix these ingredients together using a fork or your hands until the butter is well incorporated and the mixture resembles "peas."
Next, pour hot water over the ingredients and mix again until everything is thoroughly combined, and you can form a "ball" of dough. Allow the dough to rest for 5-10 minutes, giving the flour time to hydrate from the water. After this resting period, proceed to cut, roll, or press the dough, and finally, cook the tortillas (find some helpful tips for cooking below).
The Ingredients
Here's what you need for the soft + chewy tortillas:
- Organic all-purpose flour: Provides structure and texture to the tortillas.
- Masa harina Flour: Adds corn flavor and authenticity to the tortillas.
- Hot water: Creates the dough's pliability and helps combine the ingredients.
- Unsalted butter: Adds richness and a subtle buttery flavor to the tortillas. (Use dairy-free butter if you want to make vegan tortillas)
- Sea salt: Enhances the overall taste!
- Garlic Powder (optional): A hint of garlic flavor for those who prefer it.
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THESE TORTILLAS!
Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with these soft homemade tortillas. Everything from my fave tortilla press, bowls, wooden spoons, parchment paper, and more. SEE THEM HERE!
What is Masa Harina
For making these fluffy + soft tortillas, you'll need a specific type of corn flour known as masa harina. Essentially, masa harina is corn flour that has been treated with calcium hydroxide, commonly referred to as "lime." This treatment not only elevates its nutritional value but also enhances digestibility by releasing the niacin content in the corn.
How to Make Gluten-free Tortillas
This easy tortillas recipe can easily be adapted to a gluten-free version by replacing the all-purpose flour with Masa Harina flour, creating fully corn tortillas. This alternative is not only delicious but also follows the same simple process for everything else!
Why You Will LOVE Homemade Flour + Corn Tortillas
- It's super easy to make.
- Superior texture + taste compared to store-bought.
- No artificial additives or preservatives.
- Ideal for meal-prepping.
- A great way to involve kids in the kitchen.
- Perfect for Taco Tuesday and beyond!
- Cost-effective and budget-friendly.
Tips + Tricks for the Perfect Homemade Tortillas
I've whipped up this easy tortillas recipe more times than I can count and learned a few things along the way. Here are my top tips for mastering it!
- Size matters here, depending on how you plan to use these tortillas. You can whip up 12 small ones for your taco adventures or go with 8 larger ones for epic enchiladas. Just divide the dough into 12 or 8 portions accordingly.
- Now, about the heat. Get your trusty cast iron skillet nice and hot, but keep in mind it might get even hotter as you keep cooking. So, you might want to dial down the heat and adjust your cooking time. I usually start with medium heat and switch to low while starting at 40-60 seconds per side.
- Don't overdo it, though. The perfect homemade tortilla should be pliable, ready to bend for tacos or roll up for enchiladas. Keep a close eye on them and take them off the heat as soon as you see those lovely brown flecks around the edges. Overcook them, and you'll end up with crispy chips.
- Oh, and here's the secret to soft tortillas - wrap 'em up! As each tortilla comes off the heat, make sure to promptly swaddle it in a cozy kitchen towel. Trust me, this little trick keeps the heat in and lets the tortillas steam and soften, making them pure perfection.
How to Cook Homemade Tortillas
Once you get the hang of it, making these tortillas is a breeze, and you'll develop a feel for the process. The best part is, you don't need any oil or butter!
- Heat a skillet over medium-high heat.
- Place the tortilla in the hot skillet and let it brown for about 40-60 seconds. Carefully flip it to the other side and brown for another 40-60 seconds. Note that sometimes it might need a few extra seconds on each side to achieve a nice char, so keep a close eye on the process.
- Continue this pressing and cooking process for each portion of dough, ensuring you do it one at a time in the skillet. Avoid stacking them before cooking, as they tend to stick together.
- Once cooked and charred to your liking, transfer all the tortillas to a flat plate.
How Can I Make Tortillas Without a Tortilla Press?
While a tortilla press makes the process easier, I understand that not everyone has one on hand. No worries! If you don't have a tortilla press, you can still craft this easy tortillas recipe using these alternatives:
Rolling pin: Flatten the dough balls between two sheets of parchment paper with a rolling pin. Roll them out to your desired thickness.
Heavy pan: Use the bottom of a heavy skillet or pan to press down on the dough balls. You can also place a piece of parchment paper on top to prevent sticking.
Baking sheet: Lay a piece of parchment paper on a baking sheet, place a dough ball on it, cover with another sheet of parchment, and press down with a flat-bottomed object or another baking sheet.
Your hands: If you have a good feel for it, you can even press the dough balls into tortillas using your hands. Flatten and shape them evenly.
Tortilla Dough Troubleshooting
DIFFICULTY ROLLING OUT DOUGH:
If your dough starts acting like a trampoline, bouncing back when you're trying to roll it out, don't fret. It just needs a little "me time." Giving your dough a short break helps it chill out by relaxing the gluten, making it more roll-friendly.
So, when you're in a dough-taming situation, cover it up, let it kick back for 5 to 10 minutes, and then roll it out without a fuss!
TOO STICKY OR DRY?
The dough ball shouldn't be too sticky or dry-----if needed, add 1 tablespoon more hot water at a time until just wet enough. If too wet, add 1 tablespoon of flour until consistency is met.
What's The Key To Getting Perfectly Round Tortillas?
If you're lucky enough to have a tortilla press, use it with parchment paper for near-perfect circles. When using a rolling pin, roll your dough evenly in all directions, starting with a rough circle and working your way outward. After rolling, use a round cutter or a bowl as a guide to trim the edges for uniform circles. Remember that homemade tortillas often boast a rustic charm with their unique shapes, so don't stress if they're not perfectly round!
What Can I Use Homemade Tortillas For?
Homemade tortillas are incredibly versatile and can be used for a wide range of delicious dishes! You can use them for classic choices like tacos, enchiladas, and quesadillas. They also work great for burritos, wraps, and even homemade tortilla chips.
Additionally, you can use tortilla strips as a garnish for tortilla soup try my Vegan Taco Soup, turn them into salad bowls, or enjoy them with sizzling fajitas. Breakfast burritos and flatbread pizza are other tasty options. If you want a healthier option, mold tortillas into taco bowls for salads. And don't forget to use them for dipping into your favorite dips like guacamole, salsa, or queso.
Smaller homemade tortillas are my go-to choice for crafting delicious tacos. Check out these recipes to put them to good use:
- BBQ Cauliflower Tacos
- Baked Vegan Black Bean Tacos
- Chipotle Sweet Potato Quinoa Tacos
- Baked Buffalo Chicken Tacos
- Weeknight Gochujang Shrimp Tacos
Common Q + A's For Homemade Flour + Corn Tortillas
These homemade tortillas can make for the perfect meal prep situation because you can make them in bulk (double or triple the recipe for a larger crowd), store in the fridge or the freezer (for a longer period), and serve daily with your favorite dish or main.
Leftovers can be stored in a tightly sealed container or freezer safe ziplock bag at room temperature for 1-2 days or in the refrigerator for 4-5 days, for optimal freshness.
Yes! They can be frozen for a few months (2-3 to be exact) by adding them to a freezer-safe ziplock bag, labeling with a date, and wallah. To defrost, simply place on the countertop at room temperature for the quickest thaw before re-heating on the stove top or oven to serve.
Yes of course! Simply use vegan butter instead of regular butter!
More Deliciously Homemade Recipes
If you enjoyed this Homemade Flour + Corn Tortilla recipe, make sure to add these irresistible baked goods to your "must-make next" list!
- Best Homemade Cinnamon Rolls
- The Best Homemade Vodka Pizza
- Homemade Creamy Cashew Milk
- How to Make Homemade Croutons
- Homemade Texas Toast Garlic Bread
MADE OUR RECIPE(S)?
If you tried this Homemade Flour + Corn Tortillas recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Homemade Flour + Corn Tortillas
Ingredients
TORTILLAS:
- 1 ½ cups organic all-purpose flour
- 1 ½ cups Masa Harina flour
- 2 cups hot water + more if needed
- 4 Tbsps unsalted butter, softened at room temp.
- 1 teaspoon sea salt
- ½ teaspoon garlic powder, optional
Instructions
TO MAKE THE TORTILLA DOUGH:
- In a bowl, add the flour, Masa Harina flour, salt, garlic powder, and softened butter, mixing together using a fork or hands until the butter is combined into the dry ingredients and looks "peas like". Now, pour hot water atop ingredients and mix again until combined and a "ball" can be formed. Allow 5-10 minutes for the mixture to sit so that the flour becomes hydrated by the water.
- NOTE: The dough ball shouldn't be too sticky or dry-----if needed, add 1 tablespoon more hot water at a time until just wet enough. If too wet, add 1 tablespoon of flour until consistency is met.
CUT THE DOUGH + PRESS:
- Preheat a medium-sized skillet over medium-high heat.
- Once rested for a few minutes, place the dough ball unto a floured surface and cut into 20 pieces. NOTE: You can make larger tortillas by cutting the dough into only 10 pieces.
- Using a tortilla press for ease----add a medium-sized piece of parchment paper atop the top/bottom of press and roll a piece of dough into a ball. Add that dough ball to the center of the press and gently press down until completely flattened. Carefully, remove the flattened dough by peeling it off the parchment paper and immediately adding it to the preheated skillet. NOTE: You can also roll out each dough ball using a rolling pin instead if you don't have a tortilla press handy.
COOK THE TORTILLAS:
- Let the tortilla brown in the hot skillet for 40-60 seconds before carefully flipping it unto it's opposite side to brown for another 40-60 seconds. NOTE: Sometimes it may take a few more seconds on each side to get a nice char, so just eye the process.
- Repeat the "pressing" process for each dough and ensure that you only do so as you cook them directly after in the skillet. NOTE: It's best to not pre-shape the dough and pile them up because they do stick together easily.
- Once done, add all cooked/charred tortilla to a flat plate.
- Serve warm for any dish that uses tortillas like tacos, enchiladas, etc.
- Bon Appetit!
Tips & Tricks
- STORAGE: Leftovers can be stored in a tightly sealed container or freezer safe ziplock bag at room temperature for 1-2 days or in the refrigerator for 4-5 days, for optimal freshness. Can also be frozen for a few months (2-3 to be exact) by adding them to a freezer safe ziplock bag, labeling with a date, and wallah. To defrost, simply place on the countertop at room temperature for the quickest thaw before re-heating on the stove top or oven to serve.
- MEAL PREP OPTION: These homemade tortillas can make for the perfect meal prep situation because you can make them in bulk (double or triple the recipe for a larger crowd), store in the fridge or the freezer (for a longer period), and serve daily with your favorite dish or main.
- CORN VS. FLOUR TORTILLAS: You can definitely make these tortillas either all flour or all corn by substituting one flour for the next. i.e.-----use all purpose flour for only flour tortillas or all Masa Harina flour for all corn tortillas. Same process for everything!
- TIPS/TRICKS: See my post for all tips/tricks for the perfect tortillas.
Nutrition
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