Monday, March 19, 2007

Flour tortillas: an end to my quest

flour tortillas recipeWhite bread was forbidden in my household as a child. We only ate whole-grain bread, the coarser, tougher and browner the better. I hated it. Especially since all the other kids brought their sandwiches to school on Mrs. Baird’s lily-white bread, so soft it practically melted in your mouth. I felt like such an oddball. But my mother told me that eating white bread was like eating poison, and that half the diseases in the world could be prevented from not eating refined grains. Yes, I realize she was acting out of concern for my health, but it still didn’t make me like whole-wheat bread any better.

There was, however, an exception to the no-white-flour rule: flour tortillas. Unlike today where you can find whole-wheat flour tortillas at the store, when I was young there was only one kind: the thick, tender and chewy flour tortilla made out of white flour. And as Tex-Mex is unthinkable without flour tortillas, there was always an ample supply on hand.

I should prefer corn tortillas over flour—they have more depth of flavor and are a better complement to most Tex-Mex ingredients. But because I once viewed them as something decadent and a chance to partake in something forbidden, I still always opt for flour over corn. Many people say flour tortillas are strictly gringo, but that’s not true. You can find them in Northern Mexico, especially the state of Sonora. But the varieties eaten there are different from the ones I prefer. While the Mexican version is thin, smooth and flat, Texan flour tortillas are thick, soft, puffy and chewy.

flour tortillas recipeI’ve mentioned before my failed quest to make homemade flour tortillas. And since Whole Foods now sells a decent approximation of a Texas-style flour tortilla, if I squint I can pretend that I’m eating the real thing. But my failure nagged at me, especially after I successfully made corn tortillas. Why couldn’t I do it? I can bake excellent breads, biscuits and pizzas, so why did delicious homemade flour tortillas elude me?

I’m not a quitter, but recently, after a few more wrong-tasting batches, I was ready to give my obsession a rest. It all felt so futile, not to mention the pigeons were starting to take up permanent residence outside my kitchen window as I threw out the crumbs of flour-tortilla failure. But then, when flipping through The Border Cookbook by Cheryl Alters Jamison and Bill Jamison, I glimpsed a recipe simply called “Texas Flour Tortillas.” I was dubious—it was such a departure from the others I’d read. While every recipe I’d ever made used almost a quarter cup of lard or shortening, this one called for a scant two teaspoons of vegetable oil. Likewise, where I’d always used water for a liquid, this one used milk. So slightly resigned yet slightly curious, I decided I had nothing to lose except some flour, milk and time. If it didn’t work, I could at least tell myself I had tried everything.

So how were they? Let’s just say, I am over the moon with the results—yes, these are the one! They have the proper heft, are malleable and so toothsome I almost ate the entire first batch in one sitting. They are perfect for sopping up beans, wrapping around fajitas, grilling with cheese or just eating warm with butter and salsa.

flour tortillas recipePurists may sniff at the recipe and argue that leaven and lack of lard make these inauthentic. Perhaps. But remember, we’re talking Tex-Mex. And in Texas, if you’ve ever had the pleasure of eating flour tortillas hot off the griddle at a restaurant, or bought the fresh ones made by local tortillerias sold at the grocery store, then you will agree: these are the real deal. Oh yes, these are Texas flour tortillas, indeed!

I am so in love with these tortillas that I found myself just staring at them with a silly grin plastered on my face, amazed at what I had made. My friends think I’m a little nuts for my obsession, and maybe I am, but who cares? It may have taken me many years, but at last I have cooked homemade flour tortillas I am pleased and proud to not only eat myself but to share with the world.

Texas Flour Tortillas (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)
Ingredients:
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Method:
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.

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388 comments:

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Redwoods said...

Gidday from New Zealand! Loving your blog, and loving the flour tortillas even more! My two pre-schoolers can spot a 'wrap' at 100 paces and I am always churning them out. Until now they have been the kind that are heavy on oil, but yours have changed all that. Thanks so much. I'm looking forward to trying some other Tex-Mex recipes from your site.
Cheers, Keighley, Rick, Emily and Charlie,
Wanaka, New Zealand

Rumela said...

My father is a huge fan of tortillas and I always try to bake one for him whenever we see my parents. He has yet to be fully blown away by any of the recipes i've tried. Simplicity is key, and yours looks perfect! Can't wait to try it. thank you for shearing your post.

Dean said...

Thanks for the recipe, went great with my black bean salsa...
red onion diced, tin of black beans (rinsed), tomatoes cubed, avocado cubed, some black olives if you have them... bring it all together with some olive oil, balsamic vinegar, dash of cumin and coriander, fresh cilantro leaves... and I think that's it... oh, some mozza cheese sprinkled on top if they are going in the oven.

cheers

1trilliongrams said...

I just made these (cooking is always fun when you can't sleep). Perfect. Easy. Tasty. Thanks so much for the recipe.

MandaBeth said...

I, too, thought that I was the only "weird" kid who wasn't allowed to eat white bread! Nothing with sugar (or any form of) in the first five ingredients either! Unless it was homemade of course, so I was one of the few kids with homemade cookies, play dough, etc.

I am getting ready to try your recipe for Goode Co's Jalapeno Cheese Bread - it's the best!

Jesse said...

Thanks for the recipe, these look great. I'd like to point out that the only people who call flour tortillas gringo, are gringos themselves. Flour tortillas are very much Mexican. Coming from a Mexican-American family, and watching my great grandmother in the 80s make these daily and heating them on the "comal", I can say they are definitely authentic. I take anything my great-grandmother did as quintessential Mexican.

sandalscout AKA Matthew said...

Thanks for a bunch of great looking recipes, stuck in a food rut, I decided to try something new, and these look to be a great start for some chicken tacos I'm planning. I cooked them up tonight, and while I think mine might be a bit thicker, they are great!

Carrie Wooten said...

Hi there! Just wanted to let you know that we tried this recipe this past weekend and the result was AMAZING. We have NEVER made our own tortillas before ... always went with the sad store-bought variety. But I'm extremely happy to say that we will be making our own from now on. Thanks so much for posting this delicious (and easy!) recipe!

Cate said...

Ahh your tortillas look so yummy! I'm from Chicago originally, but I live in the UK now and crave mexican food like nothing else before. Store bought tortillas, if you can find them here, are not very nice. My boyfriend and I have taken to Taco Thursdays..but now we're branching out to Mexican Thursdays! I'm trying your tortillas tonight! Great Blog!

Cate
http://petitfromage-cookingcraftsdiy.blogspot.com/

jabsrams86 said...

My mom was originally from texas, and I grew up with what she called "mexican bread" which were flour tortillas that were made by the workers on her farm. This was an old recipe, as my mom was 46 when she had me.I am now 45.
what a treat to have home canned "shell beans"(not really sure what they were, from our garden-cranberry beans maybe) and a tall stack of mexican bread. I am in the process of making this recipe right now, for my daughter!!!!

Anonymous said...

Howdy Homesick Texan!

I love love love that your flour tortillas are made without lard or shortnening.

I didn't have the problem of the tortillas turing out like flat bread or naan. My mother showed me how to roll them out using a rolling pin to get them super flat. Press hard on the roller, turn the tortilla and then repeat until flat...keep turning the tortilla...that's the real trick! I loved how they bubbled on the comal and came out perfect...sublime...

I've cooked a few recipes from your blog and I'm really impressed with your culinary prowess :)

Keep up the good work!

Judy in the Big D

Anonymous said...

I have tried for YEARS to find such a recipe as this. Countless experiments are under my belt just as had been the case for you. I am now heading to the kitchen to see if I have found the rubicon of flour tortilla recipes... this one feels right. I've concocted similar but not quite versions; each ingredient will be precisely measured here. Interestingly it never OCCURED to me to look for 'Texas' tortilla's.

If this is FINALLY it, no words will express the satisfaction I will feel. Guess it will be like that one other time when I found an out of print recording I'd searched for years for in a used record store.

jeez..here goes!

culinspiration said...

Flour tortillas are ridiculously expensive here in Berlin, Germany (and not very fresh-tasting). Thanks for sharing this recipe...my first homemade tortillas!

These were difficult to roll out, despite letting them rest first, but still turned out nicely. They are closer to "chalupas" than the flour tortillas we know around the rest of the U.S.

Mr. Nuala Mansard said...

You rock. Thank you for posting this recipe. It is hard to find any ingredients that make me feel at home. It's nice to be able to make something by hand with ingredients easily at hand that reminds one of home.

These tortillas are good. An easy recipe is just icing on the cake.

sinnae said...

Yum! I found this recipe because I had a hankering for tortillas and needed some NOW. I put this together in under 20 minutes and ended up with absolutely delicious chewy fluffy little puffs of tastiness. I sauteed some ground beef with seasonings, plopped some sour cream on top, and went to town.

I was short on time, so the dough was a bit elastic when I rolled it out––but that led to a thicker, pancake-like tortilla, which I enjoyed. I also subbed almond milk for regular because I was out of milk, and it still tasted great!

Thanks for the kickass recipe!

Damali said...

Your recipe is great I have tried it twice. Tex-mex are not the only ones who eat these tortillas Belizeians eat the same type it was interesting to find another culture other than mine who eats these types of delicious tortillas. Thanks for teaching me something new and yummy!

8west said...

i totally just made one of these... one.. because my skillet cracked... i am a recipe for disaster.. but the one i got off the skillet, was friggin awesome!

and i'm in okc and i cant get mrs. bairds bread, and it just makes me super sad... i hate that iron kids crap! i need some texan in my bread!

Lisa said...

Hey there! I just made these up and boy are they good! I have made tortillas a few times but I always seem to do something wrong, but your recipe taught me how to do it good! Thanks so much!

Best of luck with further food adventures! from Lisa in New Zealand

Trasee said...

I have to say, I have never had luck with making flour tortillas and had never tried making corn until tonight. I made both these and your recipe for Puffy Corn Shells tonight. They were both out of this world. So easy and sooo yummy! Thanks for the fabulous recipes!

Kaylea said...

Just made these for a crowd of family (some very picky eaters among them) and they went over very well as quesadillas. My brother was surprised to find them substantial and filling, and my toddler daughter and toddler niece wanted to just eat the dough...pretty great reviews for something that's soooo simple to do.

RealLiveHousewife said...

I gave up fast food three years ago and still sometimes long for crappy old Taco Bell but, this recipe beats the heck out of any fast food and also the two other tortilla recipes I've tried. Thank you!

Myra Elwell said...

*LOL* This is the same recepie my mother in law had scrawled down & we've been making forever! We've made it so many times now the recepie is now nearly illegible so I was trying to find it to make sure I re-wrote it correctly. *LOL* And they are so yummy I have to stand guard over them as I cook them so my husband doesn't eat them all *before* the dinner I made them for. *LOL* I've also found that for where we are in Northern Nevada, if I add a bit more oil, it makes them softer & they last longer. Dunno why. Prolly 'cuz we're at a higher altitude? Anyway, it's just funny to find her recepie was in a book. *EG*

angelvr30 said...

These are delicious. I also made a second batch, cut each tortillas into 8 wedges. I then sprayed them with Pam (cooking spray) and sprinkled some seasoned salt & baked. Also try lime juice & salt sprinkled on & baked.

Quite Sensible Indeed said...

As a Southern Girl living in London - thank you so much for this recipe! I avoided trying to make tortillas because I just knew they would not turn out. These were perfect from the first batch. We LOVE these and make them weekly.

Karen Pestano said...

I have been reading and trying your recipes for a few weeks, with varying degrees of success. (I've enjoyed everything, but my family isn't always so adventurous!). As a fellow Homesick Texan, I find myself daydreaming about breakfast tacos at Ruthie's in San Antonio. I finally took the time to make these tortillas last night and I was right back home again! Better yet, my boys were wild for them (they love Ruthie's, too!) They're just perfect, way better than ANY of the other recipes I've tried. Baking powder... whoda thunkit?

Darl said...

Thanks for the recipe. I love tortillas so I did a Google search for a good tortilla recipe. Your blog came up and I decided to make them that very night. My wife and I could not stop eating them!!! Just thinking about them makes me want to make them again tonight. They were amazing. I am not a cook so if I can make them, anyone can. There are fewer things finer in life than a delicious, warm, homemade flour tortilla right off the pan.

Joycee said...

Another former Texan missing tortillas...so glad I found you! Come by GrannyMountain for a visit!

Misha said...

Hi! MY name's misha and i'm not a Texan, I'm Asian. I was trying to find an easy recipe to replace rice/naan bread for the chicken curry dish that I did last night and I found your recipe for flour tortillas.

I told myself, "why not?" because naan bread calls for the same ingredients as your tortillas and any additional ingredients. I loved it! Give it a try!

Tracey said...

I wish I had this recipe/known about this blog when I was living outside of Seattle... where I longed for BBQ and TexMex for years. Back in Austin now, but these tortillas rival anything here and are easy to make. yummy.

Cherrye at My Bella Vita said...

I'm a Texas-born expat living in southern Italy and I made these last night for my Calabrese husband.

They were fabulous!

sustainablecow said...

Why did I ever buy tortillas from the store before? Tried this recipe with rice, beans, and beef and loved it! I've linked your recipe to my blog here: http://sustainablecow.blogspot.com/2010/03/beginning-quarterly-report.html.

Christopher Mayhew said...

I just made these tortillas today to wrap pulled pork tacos with a roasted green salsa. They are excellent. These tortillas are AMAZING. As for the recipe, I had to add a little bit more milk than the recipe called for.

So, so good.

redox said...

Thanks so much for this recipe, it’s the first one I've tried that I really like. I rolled them by hand but when I was done I found a long forgotten purchase, a Pagoel 6-in. tortilla press. Made of cast iron with the $6.00 price tag still on it. (It was marked down from $10.00) I must’ve bought it 20 years ago. I like to plan ahead but this was just ridiculous. At least I'll have an easier time of it the next time I make them. Thank you for your wonderfully informative site, it is a real treasure!

Twizzle said...

Hello,
I have been reading your blog for a while but finally I tried some recipes!

First were these tortillas!! OMG sooooooo DELICIOUS!! I am living in Dubai, UAE (United Arab Emirates) but I am originally from Denver, CO.

I think Colorado has a mix of Mexican, Tex-Mex and Soutwestern foods so the differences get muddled a bit... but its allllll delicous! :D

the only thing is I only took a photo from the side because I have trouble making round tortillas LOL

if you'd like to see my photos (I made the tortillas and tacos al carbon)--they are right after the bird photo:
http://diatodxb.blogspot.com/2010/03/newest-member-of-crew-plus-more-food-d.html

Stacey said...

These are so yummy and wonderful! Thanks for posting this recipe...definitely a keeper! hubby said I should have doubled it and made more. LOL

Claire said...

I too am a homesick Texan (Austinite) living in NYC. This recipe has changed my life, and introduced my Yankee husband to something beyond store-bought tortillas.

By the way, De Mole in Sunnyside, Queens has delicious Mexican food.

Thank you!

Anonymous said...

Hey Texan!

Referring to what you wrote during your tortilla quest, "it was such a departure from the others I’d read." That was how I felt about your biscuit recipe (those biscuits are AWESOME)! Can't wait to try this as every one of your recipes that I have tried is incredible, and as I sift through them I keep finding more to try.

YOU should be the "Next Food Network Star"!

Thanks again for making my husband (and neighbors) very happy!

Annie

Beth said...

I made these tortillas for a traditional Turkish dürüm and gyro recipe and I'm glad that I did because they turned out to be perfect. Thanks!

Amanda said...

Yum! I just made these with the 1/2 wheat, 1/2 white. Very good! I bought a tortilla press but it only seems to press them about 4 inches and really thick, so then I had to roll them with my rolling pin. Do you know if tortilla presses are supposed to press them all the way, or just get you started? I love homemade tortillas though! Yum!
Amanda from Dallas!
(http://thefrickinchicken.blogspot.com/)

Ellie said...

OK, My search is also over for that perfect flour tortilla. YAY!! I was so curious to try the milk version... What can I say... they were incredibly delicious! Thank you so much for sharing this wonderful recipe! We love them.

Anonymous said...

THANK YOU! Finally no lard, and it looks like authentic Tex-Mex, which is just what I wanted :D

Anonymous said...

What an awesome recipe! I made these for my family yesterday, and the reviews were fantastic. I need to work a bit on the rolling (I will achieve a circle one day) but the taste and texture were fantastic. Perhaps I am a Texan at heart, and not a Tasmanian??

Darren of Brisbane

Jennifer Jo said...

I made these, absolutely LOVED them, and posted about them. Thanks!

Hannah said...

I just made these tonight and they were amazing! I doubled the recipe and it all worked well.

Kate (Little Beach Bum) said...

Just made these! You saved my butt...I had all the goodies to make tacos and no tortillas. Googled "homemade flour tortillas" and found these - and I was impressed. These turned out fabulously - thanks! :)

Anonymous said...

Thanks for the recipe. It's Cinco De Mayo here. These will go good with the Bar-B-Que goat that's been roasting for the last two days.
Tom

Girl Foodie said...

I found this post a few days ago and bookmarked it so that I could try the recipe. I made them for lunch today and they were FANTASTIC!
I had them with just cooked pinto beans, cheese and hot sauce and it was delicious!
My husband's family is Mexican and since moving back to the UK after living in AZ for (his whole life and for me) the last ten years, good tortillas are impossible to find.
Thanks so much!

bug girl said...

I just tried making this recipe and I FAILED. I was surprised because everyone kept raving about how easy they were. I live in Utah at a very high elevation...could that be the reason? although it could be my cooking skills leave much to be desired. The dough was dry and too hard I never experienced a soft stage. Could I have over kneaded it? When I rolled the dough out I could only get a very small 4 inch ugly little tortilla that wasn't enjoyable to cook or eat. Please help.

Lisa (Homesick Texan) said...

Bug Girl--I'm so sorry the recipe didn't work out for you. I admit that I don't know much about cooking at high elevations, but perhaps you might need to add a bit more milk. And be sure that the dough is well covered as it rests so it doesn't become dry.

bug girl said...

I tried again with more milk. SUCCESS!!!! Thank you. Now I need to get a bigger pan to cook the tortillas so I am not constrained with mini tacos/burritos.

choupichen said...

Thank you so much for this recipe! I made it gluten free with authentic foods' multblend mix and it worked great!

Anonymous said...

Made them tonight and I'm impressed! They really are just as described. I will be making these again.

Susan said...

Thanks for putting an end to MY END! I've been homesick for Tex-Mex in Germany for 6 months (and I myself am very Tex-Mex as my father is European, my mother Mexican, and me and born-and-raised Texan). I too tried different totilla recipes that did not live up to the home-made tortilla's my mom's family made. Let me tell you: as far as I am a proud Tejana and grew up on these things: there is nothing gringo about the tortillas. I finally made them the way my family has for generations. THANKS!

thechick said...

Thank you for posting this! These tortillas are very close to what I buy at a local restaurant here in central New Mexico.

Einar Frøysa said...

Thank you so very much for this lovely recipe. I loved it. My wife loved it. Our kids loved it. Their friends loved it. Btw, my wife says these tastes just like the shawarma in Lebanon where she worked for a short while. I'll link to your blog on FB, so maybe you'll be famous in Norway, too.

Stephanie said...

I only wish I could buy these tortillas in a store near me! I know that defeats the purpose of making your own, no scent of warm tortillas in the oven, but sometimes you need convenience.

Anonymous said...

Howled at your mention of growing up "healthy". Our once a year trip to a junk food place was Burger King. Why? Think broiled not fried! We were not allowed to order french fried AND as a treat/drink we were allowed to order a milk shake. We never had store bought cookies and I was in college before I realized that chocolate chip cookies could be made without oatmeal, oat bran, raisins, and walnuts. We had ice milk, not ice cream and here's the funny part...all our bread (I would have killed for a pb&j on Wonder Bread) was homemade wheat bread. We had alfalfa in our salads and I never knew what store purchased salad dressing was. My mom was way ahead of her time. I'm trying this recipe tonight.

LittleBrownBird said...

I've never been further south in my life than Virginia-- I'm a damn Yankee, but I'm damn Yankee who loves her carbs, and this sounded AMAZING. I ended up making these at midnight because they sounded so good. They totally delivered on their promise! I'm rather glad that no one else is around-- I'm going to go gloat, Gollum-like, over my stack of tasty tortillas now. Thank you!

Whitney Stephens said...

I have to admit I had some doubts about this but I just made them and they were truly amazing. How can these 5 simple ingredients combine to make something so wonderful?!

James Andrew Wilson said...

Thank you so much for posting this blog!!! I read it this morning and went straight away to make them. They were fabulous!! I have made tortillas from other recipes before but they always turned out dry and tough. These tortillas were soft and pliable, moist, chewy and just slightly puffy. They had a great mouth feel. We ate them up as breakfast burritos. I'm sharing this blog with my friends!
-C Wilson

Anonymous said...

Have never made these before. Came across this recipe via Google. Was sitting at home, with some left over chicken and guacamole, but no bread. Getting hungrier by the second, but the rain putting me off going to the supermarket, I miraculously had all the ingredients in my cupboard. Am now about to enjoy my lunch! Thanks!
Jen, from Tipton, West Midlands, England (UK!)

Bucket said...

Oh my goodness!! These are the very best tortillas I have ever made----and I've tried a lot of recipes. I mill wheat, so I'm afraid all of my bread products are good for you, and so I had to experiment with the recipe to find the right amount of grain. They are soft and delicious! I've made three batches this week! I paired them with your Carnitas recipe. Awesome!!
Absolutely love your blog. I'm a formerly displaced Texan who spent a couple of years in Boston without Cryovac-packed briskets and Corn Kits, to name a few.
I've shared the blog with my sisters and they are lovin it too! You provide a vital service to those who no longer live in the great state of TEXAS!

Ann from Montana said...

I have been making this recipe (actually 1/2 since I am single) - once a week for the last couple months...They are my primary gluten "bread".

Usually, I make the 1/2 recipe with 2/3 cup white flour and 1/3 whole wheat. This morning, I made them with King Arthur's white whole wheat flour and I really like how that worked as well as the taste. I'm not sure how white whole wheat changes the "chemistry" but I made no adjustments. They rolled thin easily and the taste/texture is perfect - for me :)!

I just saw the Green chile Apple Dutch Baby recipe - tomorrow's breakfast !

Candace said...

this recipe is to die for. I made them this evening and nearly teared up at the wonderful taste. thank you so much for your recipe. lots of gluten free love your way.

Lauren said...

You're right - these are good. When they taste like this, who cares if you had to use an un-authentic ingredient.

Jane said...

Living in Las Cruces, NM for 7 years as a teenager, I learned how to make real flour tortillas, albeit, with the ubiquitous Hormel lard. Still make them to this day but now, I use vegetable oil. Don't think my arteries could take the lard anymore. I prefer your puffy Texas style tortillas also (makes great sopapillas).

Adrianne said...

I made these today and they are wonderful. Some of them were a little thicker than other, which is likely since it was my first time making them - but I actually really enjoyed them that way. My husband loves tortillas. He will put anything and everything into them. We just moved back to Italy where they are hard to find and the ones we do find are nasty. This is an easy and welcome recipe that I will be making often. We used olive oil instead of vegetable oil and it gave it a nice flavor profile. Thanks again :)

chopsuey said...

I came, I tried, I conquered. Thanks so much for the fab recipe. Dinner last night was so special, thanks to the handmade tortillas!

Anjo said...

Thanks for posting this - what a great recipe. Made it last night when we ran out of tortillas and didn't want to go to the store, and didn't have anything but flour, oil & milk (no lard) in the house. Fantastic, the kids loved it, the husband swooned. Only downside, lots of rolling-pin action. Big upside, lots of flavor!

Amy said...

I just finished making these tortillas--they're excellent and quite easy--thank you for sharing, and writing it up so well.

My one observation would be that these are remarkably like the pita bread I make, just a bit softer, no rising the dough and I can just barely taste the baking powder.

Levi and Jeanne said...

I am a fellow homesick Texan who lives in NY. I have tried a couple of different flour tortilla recipes as well. This one worked amazing. Thanks for sharing. These are just like home.

chefscott67 said...

great recipe. these are easy and tasty!!! i am a chef in hoi an vietnam, and we are having a mexican themed brunch this weekend. this will help us out a lot!!! peace

Linda said...

I've been looking for the perfect tortilla recipe for a while, but the results were never quite right. However, I made your version tonight - they were awesome. Thank you so much for sharing!!

Sue said...

Thank you blogger. I love having nachos (the bean one), and have always bought corn chips from the supermarket.

Yesterday was thinking - there must be a way of actually making corn chips from scratch, so I can be consuming less fat than what is in the packaged ones - I did a search yesterday on You Tube, where it mentioned Mesa.

Just now I did a search on Google for "where can you get the right type of corn flour to make tortillas in New Zealand", and voila your site was the first hit.

Am defintely adding your site to my Favourites Recipe folder.

So I'm quite excited to have a good read of your site and have a go and making tortillas and chips.

Will let you know how I go.

The Salty Girl said...

Hello! I just wanted to let you know I used your recipe for tortillas on my blog, giving you credit for the delicious fluffy tortillas.

http://thesaltygirl.blogspot.com/2010/11/fluffy-whole-wheat-tortillas.html

Aimee said...

Thank you so much! I am in the Peace Corps, in a country that has no tortillas. These are so easy to make and soooo delicious!

Lee Ann said...

I'm a homesick Texan transplant. We're stationed in Germany at the moment, and let me tell you be aware of anything that is Tex Mex or "Texas" style. For example, the other day I tried some "nachos" which consisted of Doritos topped with ketchup and jalapenos. Ew... Also, the fajitas my hubby and I tried at a local restaurant had a curry sauce. It was edible, but didn't taste like tex-mex FAJITAS!!

OK, as for the tortillas, I have enjoyed Mark Bittman's flour tortilla recipe. They are thick and chewy and delicious. I tried your's tonight with your mexican rice and Carnitas (which was the BOMB!). We liked how they tasted and really liked their softness, but I can't bring myself to consider them tortillas. My kids wouldn't eat them with the toppings on, they wanted them straight up. :-) My husband said they were like the flatbread the Iraqis fed him at feasts he attended with local big-wigs during his last deployment. I think they reminded me of the gorditas at Taco Bell (but softer, and with better flavor). Also, mine looked so much more fluffy and pillowy than those in your picture...I don't know if it's b/c I was frying some homemade tortilla chips and had to let the dough rest longer than 20 mins??? So, I guess depending on how we're feeling, or what entree I make, I'll bounce back and forth between your's and Bittman's. Have you tried his?

Saraholic said...

thanks so much for this recipe and i can't wait to try it. a lot of my coworkers from san antonio talk about how wonderful breakfast tacos are and the key is the texan tortilla.. thanks!

Anonymous said...

These are soooooo good! I've only tried the half whole wheat and white but love the taste. I'm hooked on toasting them with cheese and putting a bit of jalapeño Tabasco on top. Thanks for sharing. :-)

Anonymous said...

This is the third time I've made these tortillas, and let me tell you, they are AWESOME! Thanks for posting this recipe!

Jena said...

I know this post was from over three years ago, but it's new to me, so here's my comment! I have been on a "homemade" kick lately and these fit the bill. I made these tortillas along with a marinated skirt steak and put together fajitas for new years. my family has voted them THE BEST ever and I'm going to have to agree. I have another batch of dough resting right now, tonight we're having enchiladas!

Amber said...

These are yummy! I'm from Southeast texas and now living in the Netherlands. Can't find anything good here. I need to practice my rolling/flattening skills. I had rectangle tortillas :) Thank yOU!

Anonymous said...

Wow! your recipe AWESOME! I love it so much... This is my first time to make Tortillas but it is soo good my husband LOVE it! Thank u so much.

Sally Doherty said...

I finally decided that it is time for me to learn how to make my own flour tortillas. I turned to the internet first for a recipe and found your blog. I am a transplanted Texan in Southern California for the past 12 years. Yes, there is a lot of Mexican food here but it's def not what I enjoyed in Austin. It is so delightful to see recipes for my favorites like queso, Ninfa's green sauce, etc. The best food is what I have created in my kitchen and you have expanded my world! PLUS, there's always a good story and pictures to entertain me. Thanks a million. I'll be back.

anna said...

I bake these for a minute or two at 425, and serve them as pitas. They're amazing that way too, way better than store bought.

Kris @ everywhereorange.com said...

you just made my day. I found your blog through the craft magazine post sharing this recipe. i am dying to try it. i am so excited to find your blog, this is my food!!! i am an east coaster but i would eat mex food all day and night. mmmmm.

CherishedHearts Vintage said...

Thank you bunches for this recipe. I've been wanting to make some from scratch.

Kelsey said...

Wow, I'm in love!
I saw your blog and whipped up some tortillas right away. I'm a Colorado native, so the only downside of living in Paris is the complete lack of delicious Southwestern cuisine! The "Mexican" section in the supermarket contains Doritos, a strange-looking salsa jar, a teeny guacamole jar, and tortillas that look even grosser than Mission!
At home I only eat Guerrero tortillas, when it comes to flour ones, and these taste really similar. I'm so glad to be able to make them myself! Thank you again!

ranamb said...

This homesick Texan is so thankful I came across your blog. Thank you so much for the wonderful recipe. My family and I just whipped up a batch of homemade flour tortillas that remind me of my grandma's. Although my rolling skills need some work, these were so easy and delicious! Again, thank you!

chloe said...

So, I don't know anything about Tex-Mex stuffs, but I just wanted to say THANK YOU for this recipe! I have been trying all different recipes and have not liked ANY of them, until now. You have no idea how excited I was when I made the first one! Oh, wait..I think based on your writings, you can probably understand! :) So, anyway--I'm thrilled to start all kinds of fun flavors. thanks!

Anonymous said...

The tortillas turned out perfect!
Krista, mother of 4 little Texans

Christine said...

After many failed attempts and what felt like mini heart attacks after eating tortillas (thanks to the shortening content)- I came across this recipe. Reading your entry, I saw that you had similar experiences trying to make them but failed miserably too, so I just knew that I had to try this one- and finally, my tortillas came out pretty nice :) Thanks for sharing this recipe! This is defintely a keeper.

Greg Bickel said...

I'm so glad I found your blog. I moved from Texas to Maine when I was 20. I'm now 45, and I've missed authentic Tex-Mex since then. I'm making these tonight, and will trying more recipes soon.

Sara said...

These are the most amazing and easiest things to make ever! Even my OH who didn't see the point in making your own when shop ones are 39p, thought these were AMAZING. I am totally addicted to your blog - I read it all of the time. Tonight I'm making chicken-fried steak with gravy and biscuits - and we've been eating leftover Carnitas all week. It's a good job my family don't mind. Fab! xx

jessica said...

Dear Tex,

I just moved to NYC from Houston....and let me tell you I never realized how much I took my food for granted. Since I have been here all I pine for is my Tex-Mex food. I have yet to find a place I actually like. Have any suggestions. I am going to attempt this recipe. So far my mom holds the title for best flour tortillas so if I can come close to hers thru this recipe I will gladly let you know the outcome. Glad to see TX is still in your memory. The food there is awesome...I cant wait to go bac and visit so I can get some good food in my belly.

Jess

Cait said...

Just wanted to thank you for this! I talked about it in my blog after making them last night and thought I'd share:
http://www.nomondaysproductions.com/2011/03/quest-for-tortilla.html

Anonymous said...

I'm a homesick Texan living in Brazil, my mom and I made these tortillas a few times and they are AMAZING. <3 They made me very happy.

Lisa in KY said...

OMGosh!!! I just made them and they were perfect!!! I'm from Edinburg, TX but now live in Kentucky...so, I'm homesick for some real authentic Mexican food. I've had to search for recipes and sometimes I have to keep searching. Well, now I can say my search for REAL TEXAS flour tortillas is now over!!! Yay!!!!THANK YOU SOOOOOOOO MUCH FOR SHARING THIS RECIPE WITH US!!!

Moni said...

I *JUST* found your recipe yesterday and made them.. holy poo, lady, you ROCK! You totally gave me the domestic win of the week with that one! There is no such thing as a good Texas Tortilla, even in NC! Seriously, these are like Chuy's grade. My husband dragged me from Austin, and I've been sorely missing these bad boys.

Anonymous said...

I'm so happy to have found your blog!!!

I too am a native Texan but currently find my self pursuing my master's degree in Vienna, Austria. I think I go through literal tex mex withdrawals at least every week! When my mom mailed me a bottle of Texas Pete I think there was a tear in my eye ;)

Thank you so much for this recipe!! I am going to make some tonight.

Anonymous said...

thanks!
I have also tried to make tortillas before, because even though I live in Texas, there is nothing like a tortilla still warm and fresh. This is def the right recipe. I just made a second batch to go with my leftover beans.

Cloudberry said...

Thanks for the story of your quest for the best tortilla recipe. We home educate in England and one of my sons decided he wanted to make flour tortillas. Our google search led us to your great story and recipe. We had a wonderful time making the tortillas and were absolutely delighted with the results - we will certainly make them again. Thank you :)

Anonymous said...

I haven't tried to make tortillas since I was living in London in the late '80s and tried to make them for my friends (long story short, I was forced to buy them from the only Taco Bell in London to prevent nervous break down).

I made them from your recipe for dinner this evening and they were great!! My son enjoyed them as much as I did.

I grew up in Houston, and, after a detour of 8 years in Indiana, am slowly moving back towards Texas. I am now living in Oklahoma and am hoping that in the next four years we will make it back to Dallas, at least, if not Houston. Until then (and probably even after I move) we will be using this recipe.

Thanks!!

Wayne said...

What really amazes me, is your ability to be so Texas in your reading through and being so nice about everyone's comment. It is what is missing from the hospitality industry in this city (NYC).

I just made this recipe. You nailed it. It's alamo cafe, taco cabana and many of my favorite San Antonio lil' Ma & Pa taquerias all over the city (and state).

Have no fear, great Tex-Mex (read breakfast taco joint) is coming soon.

illmakeitmyself said...

I'm a midwesterner by birth who lives in rural Japan. Since Mexican and Tex-Mex food is extremely rare and the only tortillas I could find were flavorless flour ones from Costco, I was pretty sad. A Southern friend introduced me to your blog, and I introduced it to a Californian expat friend. We use this recipe all the time, and we used it in American cooking lessons we did for international outreach events. Thank you so much for posting this!

MS said...

My hubby and I have been living in South Korea for eight long months now. We have missed some food from back home, but nothing like the hankering for good Mexican food. So, we decided to try our hand at it at home (with beans that I sort of smuggled in). We have used your tortilla AND refried beans recipes a handful of times already, with excellent results each time. THANK YOU SO MUCH!!! We owe our sanity to you.

MrsLauraRichard said...

Thank you for the recipe! I love making things with only a few basic ingredients! I am a new cooker and your recipe worked even for me ;) Thank you for sharing!!

Mary said...

I made these for dinner tonight. My hubby, 2-year-old and I all loved 'em! Thank you for a lard-free recipe!

Anonymous said...

Well I just make these with white whole wheat and I gotta say they are as you describe them: thick, soft, puffy and chewy. I actually meant to make the more traditional Sonoran Tortillas: http://www.texascooking.com/features/sept98flourtortillas.htm (second recipe)
But this was a nice surprise I think the milk makes all the difference.
Also been reading your blog for awhile, you got some tasty stuff on here :)

Anonymous said...

I found this recipe less than a year ago and have been making hundreds of home made flour tortillas ever since. Great recipe and hard to mess up. My family and I did a lot of travelling around the world over the past year and sitting down to a home made Tex Mex dinner was a treat. I also used this recipe to make pizza crust. We didn't have an oven and I used a pan to make pizza. This is a must have recipe. Thank you. The Kellys.

Heather said...

Tried making your tortillas last week and they went down a treat at our house - only lasted about 1/2 hour actually. Thanks so much for sharing the way you make them, I think these will become a regular part of our menu.

Alan Macdonald said...

Thanks for the recipe. I enjoyed the story behind it too. Made for my wife tonight and we both loved them. Will be checking out the rest of your blog. Thanks again

Anonymous said...

Tremendous tortillas. Super easy too. I prefer to make 6-7 with this recipe so they are a little bigger.

Anonymous said...

Thank you for sharing your recipe. I feel like I was back in the kitchen as a little girl making tortillas with my grandma who passed away 10 years ago. I have never,until now, been able to find a recipe that compares to hers. They are soooo delicious.

The Radford Six said...

WOW! When I found your blog and saw this recipe (I googled Soft Flour Tortillas) I hoped it was the answer to my quest for a perfect tortilla recipe. I live in West Africa and my kids, who are in braces, love tortillas for their "sandwiches" for school as the bread here is too crusty and chewy. We can buy packaged flour tortillas but they are about $7 for 8 small ones! I have tried to make them, but they are always tasteless, dry and they crack. I tried your recipe tonight and doubled it. I was SO hopeful....and .... they are PERFECT! We had chicken fajitas for supper and the kids are already asking me to make them again and make more next time. Thank you. I will be using this recipe again and again and will NOT be looking for another one!

sheila connolly said...

Irish,worked in the Hilton in Midland,texas ( I know , quiet place but we all had a ball) in 94 & 95 and while was there had some just fantastic food. Now in Siem Reap, home of Angkor Wat in Cambodia and we are now going through the paces to try to make the best Tortilla we can. Very sad state of affairs here re Mexican, Tex Mex and American food and good BBQ and even though we try everywhere, best, tastiest and trusted food is in our own house. Even thinking of growing own chillies and making a smoker. Delighted to find your website -

Don Gaines said...

I should let you know that I come back to this post every time I need to make tortillas. I've veganized it (using almond or soy milk usually) and it's just the best recipe I've discovered. Thanks so much!

Sarah R said...

I just made these last night and couldn't believe how awesome they turned out!I was positively giddy when I saw the bubbles rising in the dough on the hot skillet. And then there was the unbelievable pillowy softness. Definitely a keeper!

Virgil said...

Funny internet! You posted the recipe in 2007 and I discover it 4 years later. I was trying my own variants (sometimes mixing flour and corn) but never thought of adding baking powder :))
Many thanks!
Needless to say, the blog is in my favorites already :D

Shannon said...

I just found this recipe today when I was searching for a recipe NOT using lard. We often have bean and cheese burritos, and I will put a pot on beans on in the crockpot and let them cook all day. We love bean night! Anyway, I decided this time I wanted to try to make homemade. Afterall, I make homemade bread and just about everything else. I am happy to report they were a success!!! Thank you so much for sharing this delicious recipe!

Carolyn Elizabeth Blake said...

This recipe is sterling! And talk about a homesick Texan. Born in Amarillo, and from Austin, currently living in Romania. I am making refritos on flour tortillas for my RO family tonight (in a home made, hand beaten skillet I got from a country woman). I have never seen a Haas avocado, jalapenos, red chili powder, or cilantro anywhere in Romania. And limes are very hard to find. But we make do. They inhale these tortillas. If I can find some coriander seeds in the Spring, I will grow my own...cilantro that is.

Anonymous said...

I made these last night to use for burritos... so delicious! The dough was delightful to work with; it was so easy to roll out! They puffed up beautifully and tasted great, can't thank you enough! :)
Ena

Kathleen said...

I'm intrigued by this recipe. It's my recipe, except for the milk, that I have been making for the last 13 years. I grew up in Minnesota, met my husband in NYC, moved to India where my housekeeper taught me how to make Chapattis, which are the same as tortillas. My husband and young son, then two, now 15, LOVE chapattis. When we moved to Switzerland, I had to learn how to make them. I now make them a few times a week and even though we have lived back in the USA for 5 years, we have yet to have a tortilla (what we call the store bought ones) I'm going to try this recipe next time.
Thanks!
Kathleen - Minnesota

Kathleen said...

Oh, sorry I forgot to say -
IF you have any leftover tortillas, highly unlikely, I put them in a folded paper towel, inside a zip lock and pop them into the freezer.
To warm them I just put the frozen tortilla into the toaster, for maybe a minute - keep an eye on it until you get used to the timing, and it is almost as good as fresh.

donachyblog said...

Your writing made me think you grew up in my house! Anything refined was toxic ... One time I got to tour the Wonderbread factory and they gave us a tiny loaf as a souvenir. I was in white bread heaven! After making me laugh...I saved your recipe to try. I found your blog because I was looking for a flour tortilla recipe with no lard. Can't wait to try it!
Barbra

Donachyblog.wordpress.com

Anonymous said...

I love me some tortillas. Growing up there were always fresh, hot - tortillas... breakfast, lunch and supper. Up until last week there was no home made tortilla that would go my Weight Watchers diet menu. Then I found your recipe and to my surprise it works with two teaspoons of oil. I'm also diabetic and where as 1 tortilla made of 1/2 cup to 1 cup plus lard/shortening in the mix could send my sugar level spiraling out of control these
are don't affect me that way. So thanks for sharing! 1 Tortilla = 3 points if you are on WW.

Ana said...

Hi! Would these work for baked tortilla chips, like for nachos? Thinking I can brush them with olive oil and slide them under the broiler til crisp?

Lisa (Homesick Texan) said...

Ana--Nachos are usually made with tortilla chips made from corn tortillas, but I reckon you could try the oven method if you like.

Ana said...

Thanks Lisa! I'll try them and let you know how they turn out.

Anonymous said...

I made these today. My first attempt ever at making tortillas. I know you said you have gone through a few attempts so I am so glad I found yours first. I followed the recipe and they came out pefect! Me and my little kiddos had them for lunch. We went through about 5 so now I need to make another batch. Love your blog and thank you for the recipe. ~M

The Retirees said...

I've also been trying to perfect my whole wheat flour tortilla recipe. HEB makes the very best but I live in the hills and have to drive 30 miles to get them. I tried the baking powder method and did not care for the bready texture it gave. However I used water instead of milk. I will try to recipe the next batch. Thank you for sharing. I made a batch this morning with whole wheat flour, unbleached white flour, ground flax, oil, water and baking soda. They are awesome but still not quite what I'm looking for!

Anonymous said...

thanks for the recipe. they they turned out great! I cant say they were round exactly haha but very tasty. I will definitely make them again and hopefully perfect making them round at the same time :) Heidi

Tex-Mex Lover... said...

Oh boy, FINALLY - I have tried for years to get the results of this recipe...

Thank You - First batch lasted about 5 minutes... Only comments I got were - "Got any more?"

Anonymous said...

Thank you for this! This is the first time I've tried to make my own and also the first recipe - Kiwi in Ireland

mel said...

Loved the flavor but still can't get them soft and pliable.What am I doing wrong?

Lisa (Homesick Texan) said...

Mel--I'll need more information, but if you're using low-fat milk they can be less pliable.

panamamama said...

Trying these now. I too have been questing for that perfect recipe! Hoping yours is the one!

Faith said...

Just finished... While there was a little too much salt in them for me, they are officially the first tortillas that my toddler would eat! Yum from Mom as well!! Thanks so very much

Supervan said...

I'm Italian-Canadian. No relation to Texas whatsoever. And I LOVED these! I filled one with some ricotta cheese and half a roasted bell pepper and it was DELICIOUS!

jamie said...

I just made them and they turned out amazing! thanks

angela said...

HI. thank you so much for posting this recipe! i am going to give it a go tomorrow. Do you think I can substitute olive oil or the vegetable oil, or will that mess up the taste? and can i freeze the dough? i would love to make a fresh tortillas on sunday night to use for the entire week, but i am not sure they will keep in the fridge...what are your thoughts. blessings!!

Lisa (Homesick Texan) said...

Angela--Olive oil will taste different, but not bad if you like that flavor. And you can freeze the dough.

cynthia said...

THESE ARE SO GOOD!!
We are living in South Korea right now, any sort of Mexican food is VERY difficult to come by. These tortillas seriously did the trick. Thank you!!

Alexis said...

I am a homesick Texan going to college in New York and have been relentlessly searching for a good, Texas-style flour tortilla and this looks more than promising! I will definitely be making these tonight! Thank you so much!

Austinite said...

I just made these, and they're perfect! Gracias.

Sarah Adams said...

I made these the other day for some kogi duck tacos...and I used duck fat for the oil :) These tortillas were amazing; even my tortilla snob husband loved them. Thanks for posting it :)

illmakeitmyself said...

Thank you so much for posting this recipe! I am living in Japan, where Mexican & TexMex haven't really gone mainstream. My friends and I make your flour tortilla recipe whenever we can find cilantro--and even when we can't.

I am doing a series on making breads from home in Japan, and I would very much like to include this recipe in accordance with your rewriting/linking/photography policies.

Thanks again for bringing a smiles to a group of culinarily homesick Americans!

Jocy said...

I live in Cambodia now, where a decent tortilla cannot be found (or at least, not a cheap one). Thank you, thank you!

BruceV said...

I stumbled across your recipe and liked the less fat aspect and your raves about it didn't hurt.

Just made them this morning and my GF, who is from San Antonio, raved about it. Definitely a winner here.

Anonymous said...

My daughter loves tortilla's but after discovering the shocking amount of additives and sodium in them, I was looking for a recipe I could make myself. I made your tortilla recipe yesterday, first with half white flour, half wholemeal flour which were not bad at all (my husband loves them). I then made the fully white flour tortilla's and well... they were delicious! My daughter (who is extremely fussy) loves them too! Yeah!

Texanerin said...

I left a comment about these a few years ago but I can't find it so I'm leaving one again.

I'm a Texan in Germany and they definitely don't have real tortillas here. I tried so many tortillas recipes before I got to this one and it is by far the best one! I can't believe they only have two teaspoons of oil. They're just as good as any "authenthic" homemade tortillas I've ever had. Thank you SO much!

faerietaledreams said...

I'm from TN. I never have had the pleasure to try real Texan flour tortillas, but I'll take any excuse to bake something new! Since it's Cinco de Mayo, I figured today would be a great day to try these. And they are amazing! Thanks you so much for opening my eyes to these!

faerietaledreamsblog.blogspot.com

Anna said...

These turned out more like crackers, how can i get them more pliable? Hope the answer isn't butter or lard.

Lisa (Homesick Texan) said...

Anna--Maybe cook them for less time or be sure and use milk with more fat in it if you're using lowfat milk.

Anonymous said...

These are great. I wanted to try making tortillas but I didn't like the lard that most recipes called for. I thought they were great and my GF who lived about 10 years in San Antonio gave them the seal of approval.

Jules said...

I too have struggled with my failure to make tortillas the way they do in my home state of Texas. Thanks to you, I can now have a taste of home!We loved the ones I made and they were just as pretty as your pics! I had no clue about letting it rest. Thanks!

Anonymous said...

I just made these they are husband approved!! The milk makes a huge difference! THANK YOU! I think I will use bacon fat next time just for fun :o)

Anonymous said...

Amazing! I will never buy tortillas again. I used 2 cups whole wheat flour and they taste just as good as the original recipe. Thank you for a tortilla recipe I will pass down in my family.

-Gina

robert said...

I make flour tortillias all the time, and it seems everybody has a different recipe. ME: 1/2 c ap flour, 1/2 c whole wheat flour, salt, yeast, water, mix, let rest till it rises. Roll out, fry in a hot dry cast iron skillet. They are really good ! My next batch will be from free range pig lard, I am told its better for health than olive oil.

Queenbear said...

I just finished making these, and oh my stars are they delicious!!! Thank you so much for sharing your recipe with the rest of us!!! I put chicken and cheese inside the ones I made and topped them with chipotle salsa... I can't wait to make them again, and again, and again!

Baylie said...

mmmmmmmmmmmmmm! These are really good! Taste like store-bought :) But better :D

SAVixen said...

I'm from San Antonio Texas and I have tasted the best tortillas around this recipe seems odd but I'm going to go head and take your word for cause everytime I use lard or manteca as they call it here it alway to heavy and not light and tender the way I like it. I'll let you know what I think

redbeccaz said...

I just wanted to let you know that I love you. Um, I mean I love your recipe for these tortillas. Made them today. Perfect, just like I remember from Texas. My North Carolina father-in-law loved them too. Thank you.

Kathy said...

I can't say thank you enough for this fantastic recipe. I never thought I'd find one that matched my MIL's shortening bomb version, but these beat it out in both taste and texture. They're the best!!!

Anonymous said...

I have to say I love this recipe! I've made these several times and tonight I accidentally added 2 TBS oil instead of 2 TSP. I also used whole milk. The higher fat content made them more smooth and delicious (to me!) I'm also a homesick Texan living in NY.

Amanda said...

Omg. These aer the best i've ever had! Thank you!

Trish over in El Paso said...

Delicious! I must say, when I told my mom I was making tortillas with milk, she was a tad skeptical...but when all was finished and done, our bellies were indeed jolly! The results were amazing! The best recipes are shared recipes! Thanks for sharing!

Heather from the Heart of Texas..aka Jamison daughter :) said...

The Jamison's are my parents and you are my favorite food blogger. I always repin your recipes on Pinterest and receive your email updates. I just stumbled across this tonight and had to leave a comment. You should also check out Texas Home Cooking- my all time favorite recipe is the Jalapeno Spinach Casserole- AMAZING- I think you would like it! Thank you for all the great recipes.
Heather from the heart of Texas

Vanessa Golden said...

Milk VS. Water. Water will make a hard crispy crust perfect for Italian bread. Milk will make bread have a perfect soft crust. You can substitute milk in place of water in most bread recipes. This will make the bread more like store bought without all the chemicals.

Anonymous said...

I am obsessed with these!! They come out perfectly every time! I whip up a batch of these & a scrambled egg with parmigiano and spinach for a quick dinner! So glad I found this blog & recipe!!

Anonymous said...

So glad to find this blog. I moved to the Great Northwest a year and a half ago after nearly 57 years in Texas. Boy, is this a sight for sore eyes! Thanks so much for sharing.

Jessica A. said...

I made these last night and they turned out perfectly! I need to work on rolling them out in pretty circles but taste and texture were my main concerns anyway. I did use vegetable oil as the recipe stated but I am in no way afraid of freshly rendered lard. So the next time I make these there will be pigs afoot!

Elias said...

I don't normally comment on these kinds of things, but I have to say thank you so much for this recipe! I'm currently serving in the Peace Corps in southern Africa and am a homesick Texas myself sometimes.

When I saw how simple the recipe was, I had to try it. As God as my witness, my kitchen smelled exactly like my grandma's in south Texas. And the taste and texture were equally great. You have made me a happy person for the next couple of years that I'll be serving here.

God bless you!

Wendy said...

Oh my GOSH. I didn't even have the baking powder or let them rest for 20 minutes, and they were still awesome! I think I left them a little thicker. I also put a TINY bit of oil in a nonstick pan to heat these. Thank you, Lisa. This is my first time making tortillas. I will never again buy store tortillas.

Rusticblue said...

Greetings! Any idea if soy or almond milk can be substituted for cow milk in this recipe? We made them last night using water and they were a little thick but still good! Ready for a new batch this morning and we'd like to try non-dairy milk this time if it'll work. Thanks sooo much!! :)

Lisa (Homesick Texan) said...

Rusticblue--While I've never tried it with soy or almond milk, I reckon you could use it instead. I'd use the one that has more fat, as that will make the tortillas more pliable. You might also want to add a little more oil if the dough feels too stiff since the original version gets some fat from the milk.

Taylor said...

These are wonderful! I've been making them for a few months. As a full time student and full time employee on a budget, it's nice to have a healthy, basic recipe on hand that doesn't take long and is super versatile. I'm currently off to make some more to stuff with humus, cucumbers, and carrots - yum!

Anonymous said...

Hello! I just found your recipe via my sister in law...my husband and his family are from Austin and talk about TX all. the. time.!!!! Esp. the tortillas and food in general:) I will be ordering your cookbook soon b/c of this and making him one happy man! My question is: do you think I could substitute coconut oil for the vegetable oil? I have taken veg. oil out of our diet for health reasons, but didn't know if coconut oil would work well here or not?? Thanks for any info.:)

Lisa (Homesick Texan) said...

Anon--I've never made them with coconut oil but you could certainly try!

Libby said...

As a native San Antonian, I've missed flour tortillas in NYC. Even though there are tons of trendy new taco trucks and restaurants, the tacos just aren't tex-mex. I was thrilled to come across your recipe and see how easy they are to make! I've been making these now for the past year and today, made bacon potato and egg breakfast tacos with these tortillas for my Texan Brunch Club which includes all San AntoniansI We all felt like we were in the Alamo City for a meal.

Anonymous said...

I rarely comment on food blogs, but I have to thank you for this recipe! I can't believe I lucked out and picked yours out of all the responses to "soft tortilla recipe." These were absolutely delicious - I'll never go back to store bought.

Anonymous said...

I lived in Mexico City for a number of years. I can testify that many places there and throughout the country side used flour tortillas. What I noticed was that corn would be used when it was part of a dish - like chilequiles. Flour ones would be served as a bread. Street taco's predominately used corn, but it was definately not uncommon to see flour.

Selma said...

This recipe is the BEST EVER flour tortilla!!! I'm so glad to have found it (years ago ... just now commenting, tho)!!!
Selma

Heather said...

Hi,

Just wanted to say I love your site so much! Was born and raised in Ft. Worth Texas and miss so much about it. Moved to Ohio in my 20's. Have not made it back but hopefully in a year or two!

My love for Tex-Mex is never quenched lol So I happened upon this recipe and thought these have to be it! I made them a few times and they were great but something was not working. Today was making them again..where my love for Tex-Mex helps in not giving up :D Realized from looking at your picture I was not rolling them thin enough. So rolled them a lot thinner then I used too.

Success! They are chewy but soft. We could bend them without breaking or cracking. Reminded me of going to all the Tex-Mex places and especially those small shops that made them fresh all day long.

They will not last long. Made 24 but 8 were used for supper. Salsa Chicken and re-fried beans. Plan on having one later with butter and cinnamon sugar.

Thanks for sharing!



Dawn said...

As a fellow transplant, I love your site. I've tried a lot of your recipes and this is the latest one. I've never made tortillas before but figured I'd try it because it sounded pretty easy. It was easy, and they came out great. I might even go so far as to say these were the best tortillas I've ever had, because I didn't roll them out too much and they came out real thick and puffy. So good. Flour tortillas were always eaten by the Mexicans who came across the border to work when I was a kid (70s) so I don't know who said they were "strictly gringo" but they don't know what they are talking about. The Mexican women made them for the men to take to work, and I assume still do.

Anonymous said...

These were delicious and surprisingly simple. I've never had hand-made tortillas before (living on the opposite side of the world and never been to the US). Much nicer then the store bought ones I get here.

Leslie said...

I'm born in Corpus, raised in Houston, schooled in San Antonio and now living in the Pacific Northwest. I'd given up on good tortillas out here and had just assumed they were too hard to make myself. I just made this recipe and thought I'd died and gone to heaven (which as the song says is a lot like Texas). I will definitely be making these regularly!

Christine said...

Thank you so much for sharing this recipe (i know it's been 7 years since you posted this)! I tried using a different recipe but the tortillas got stiff very quickly :( no bueno..BUT alas these came out soft and delicious! Perfect for tacos and quesadillas :-)

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