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! These tortillas are not just easy to make; they also turn out extra soft, delightfully doughy, foldable, and wonderfully chewy. No yeast needed! Gluten-free, Vegan + Make-ahead option.
Servings: 20 tortillas
Calories: 86kcal
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!
Notes
- 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
Calories: 86kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 117mg | Potassium: 34mg | Fiber: 1g | Sugar: 0.03g | Vitamin A: 88IU | Vitamin C: 0.001mg | Calcium: 14mg | Iron: 1mg