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:

1 – 200 of 388   Newer›   Newest»
jerry said...

I'll be the first to affirm that flour tortillas are definitely not gringo. I grew up in Wine Country California, and have been munching very authentic flour tortillas for over 30 years. They were manufactured in the area for the migrant workers, who ate them up wholeheartedly.

Until I hit Texas, the closest thing I'd ever had to a "Texas Tortilla" is called a "gordita" (At least it is in California)

I'm glad you finally got it where you wanted it, Hon. Enjoy!

A Pelaia said...

Hurray! Congratulations on your success. There is nothing quite like finally perfecting a long missed dish. :)

Ari (Baking and Books)

Laurie said...

Thanks so much for the recipe, I will be accepting your quest and making these for myself as well!

shar said...

As a fellow homesick Texan, I just want to say I have enjoyed reminiscing about all things Tx that I love to eat like chicken fried steak, Taco Bueno, Mrs Bairds bread, etc. Thanks for the recipes you share and thanks for keying me into the Robb Walsh Tex-Mex cookbook that is now next on my list to buy.

Susan said...

Hah! I thought I was the only kid who never ate white bread growing up. For my mom, it was crusty Italian bread.

I like both corn and flour tortillas but prefer the satisfyingly chewy texture of flour tortillas. After reading your post, I can't wait to have some. Thanks!

Kalyn said...

Very impressive. I rarely even try making bread, let alone tortillas. I have that cookbook, but I'm not sure I've even cooked anything from it

Lydia said...

Geez, I'm impressed! I've only tried to make flour tortillas -- well, any tortillas -- one time, and I think that scarred me for life. They were awful and doughy. Yours look absolutely beautiful!

Alex Richards said...

Dude, you just made me so HUNGRY!
I'm from Santa Fe, but live in NYC, and I agree, it is muy dificil to find authentic cuisine from home. Your recipe looks wicked. I'll definitely try it (but I doubt mine will turn out!)
Thanks!
Alex
http://alexrichards.org

Aaron said...

Yes, thanks very much for sharing the long-sought-after authentic flour tortillas. I can't wait to have my Yankee wife whip some up for me. (I'm not a chauvinist, I just don't cook.)
And going off what Shar said above, why is it that Taco Bueno is owned by some fancy-pants NYC-based private equity firm, but the closest location to us is in Omaha?

Olivia said...

I started out on white bread, and have graduated to brown. When I try white, thinking I will enjoy it, I am always disappointed.

However, flour tortillas, yes please. We used to buy Tia Rosa until our local flagship Kroger started a tortilleria and kept churning out fresh white and brown ones. Yum!

Tommy said...

Hey Tex,
I watch Rick Bayliss on PBS(WNED Tor/Buffalo)on Saturday mornings.
You a fan of his ?

He uses a tortilla press religiously. Corn or flour.

You think it has an outcome on the product ?
I think the reduced amount of fat is part of your success, but do you think you can over work the dough ?

The County Clerk said...

Tortillas, corn or flour, are the stuff my dreams.

When I was young, I prefered flour. Now I find myself hungering for corn.

I'm goin out for mexican now... if I can find any.

Hank

JK said...

Mrs Baird's is my client and I often find your musings in my Google Alerts. We just launched a new look for mrsbairds.com - you'll appreciate the photographs. Our car smelled like Mrs Baird's bread and sweet goods for weeks. You have some beautiful photos yourself. I'll enjoy trying your recipe for tortillas.

Kevin said...

Those look Nummy and like the real deal. I should know I have a package in the fridge! ;-) My dad taught me a very bad habit at our Tex Mex eateries. Since we couldn’t afford desserts after our meals he would peel the paper off the little pats of butter and rub them all over a warm tortilla, then rip open a sugar packet and sprinkle it all over the tortilla and butter. Rolling it up and folding it so the butter didn’t dribble out we would begin to munch it down. At home I keep a jar of cinnamon vanilla sugar handy to make these quick dessert snacks. I can’t wait to teach my kiddos!

Aaron said...

I'm glad I'm still in Texas, so I can get good tortillas whenever I want 'em.

The Border Cookbook is a great book--it's got some wonderfully authentic recipes for Tex-Mex (and other types of Mexican food). I'm afraid of most of them, though, because of all the lard it calls for.

Christina said...

Oh, Mrs. Baird's! Bread. (Remember that commercial?) My best friend's mom when I was young worked in a Mrs. Baird's thrift store, so we always had a neverending stream of bread and other treats -- powdered sugar donuts, glazed cinnamon rolls, chocolate cupcakes.

HEB had the best homestyle flour tortillas, straight from their bakery. You could buy them warm sometimes, and I would always eat some as soon as I got to the car.

Rosa's Yummy Yums said...

Your tortillas look wonderful!
I also make my own at home (see my blog for recipe), but generally I use water instead of milk. Is there a difference in texture when using milk?...

Homesick Texan said...

Jerry--Thanks! That's interesting that gorditas in California are made with flour...in Texas they're made out of corn masa.

Ari--Thanks! It took a while but the effort all paid off in the end!

Laurie--You're welcome, enjoy!

Shar--You're welcome. And Robb's book is wonderful! I love how he weaves in all that history with the recipes.

Susan--I'd eat a crusty loaf of Italian bread over a Pullman loaf anyday.

Kalyn--It's a great cookbook, even though people complain that it doesn't have any photos.

Lydia--Thank you. Trust me, my attempts were all sad too until I found this recipe.

Alex--It is indeed difficult to find good Southwestern food here in NYC. I'd never thought of making tortillas until I left Texas.

Aaron--I have written the corporate office of Taco Bueno many times, begging them to open up in the city, but they never write me back. Perhaps I should start a petition!

Olivia--I actually prefer whole-wheat bread myself now. More depth of flavor. But I still prefer white-flour tortillas. Lucky you having a grocery making them fresh!

Tommy--I am a fan. I don't know what kind of tortilla press he's using, but mine won't get the flour tortillas thin enough. And yes, you can definitely overwork the dough.

Hank--They're the stuff of my dreams as well! Hope you found some Mexican food!

JK--What a cool client to have! And thank you, enjoy!

Kevin--I used to do that too, so delicious, especially with cinammon. If you deep fry it, you'll have a bunuelo.

Aaron--Ha! Don't be afraid, lard is what makes everything taste so authentic and delicious. And haven't you heard? Lard is considered healthy these days!

Christina--I love HEB's flour tortillas, especially when they're still warm. I always grab a few packs when I visit Texas and bring them back to NYC with me.

Rosa--Thank you! I think the milk makes them more supple.

ann said...

mmm... those sound good. I bet they'd be perfect for one of my favorite guilty pleasure food, tortillas with melted american cheese slices and salsa fresca. So gringo, I know.
btw, I know it's not tex-mex, but have you seen this new blog on Mexican cooking?
http://mexicocooks.typepad.com/mexico_cooks/
It's got some great stuff, and the current feature on antojitos has caused a serious masa craving in my belly.

Dayna said...

When my folks lived on a ranch in Laredo, they had a cook for the Vaqueros, and he would make the most wonderful flour tortillas I have ever had! And the were flour, made with mostly lard, but they were still chewy. I dunno, they were great!

Oh, and to this day I don't drink coke before 10 am because my mother told me it would "burn a hole in my stomach" if we drank it before then. :)

Faye said...

I am inspired to make my first tortillas tonight. I love your writing. It's beautiful.

fayefood.com

Texas Chef said...

I prefer the thin ones. I refer to the thick ones as "Mexican Pita". Fiesta Stores in Houston makes millions of corn and flour tortillas and their flour tortillas are so thin you can see thru them. Excellent flavor, too.

leo said...

one other thing to love about texas... texas toast. yeah, it's thick sliced white bread, but using it for grilled cheese, or just plain toast. :)

Jennie said...

Oh the pain. I was so embarrassed to eat my lunch at school because the big old pieces of wheat in my bread were practically screaming at me. How I longed for the bleached, tasteless, airy and nutrition-free white bread. I would have preferred Wonder Bread, though. It was the retro dots that got me.

Looking forward to the post where you display a tortilla with the image of Elvis magically appearing in it.

Jennie said...

Oh the pain. I was so embarrassed to eat my lunch at school because the big old pieces of wheat in my bread were practically screaming at me. How I longed for the bleached, tasteless, airy and nutrition-free white bread. I would have preferred Wonder Bread, though. It was the retro dots that got me.

Looking forward to the post where you display a tortilla with the image of Elvis magically appearing in it.

Allen Garvin said...

Huh, I'm going to have to try that. I've tried making flour tortillas in the past, and every time has been a failure. Corn tortillas are so easy to get right if you start with decent masa, but my flour ones never come out tasting right.

nika said...

I am trying this for sure! I got some whole wheat pastry flour the other day, wonder if that would work here.

I miss real tex mex anything but especially FRESH corn tortillas (not from dried corn masa) and FRESH flour tortillas made by the ladies at Taco Canaba *sighs*

Homesick Texan said...

Ann--Very gringo, but very delicious! And thanks for the heads up on the new blog, I'm loving it already!

Dayna--Yes, most Mexicans I know swear by lard for their flour tortillas. And we've all seen what Coke can do to a copper penny, so maybe your mom wasn't that far off base!

Faye--Thank you! Hope they turn out well for you.

Texas Chef--I love Fiesta, they do have such wonderful tortillas!

Leo--Oh yes, Texas Toast is a big time favorite of mine as well.

Jennie--Ha! I'll keep my eye out for one of those!

Allen--I agree, but for some reason this recipe is pretty foolproof. Give it a try!

Nika--I think whole-wheat pastry flour would work, probably should go half and half though so they're not too stiff. I have some King Arthur white whole-wheat and I was going to try it with that. And yes, it's so hard to find real Tex-Mex on the East Coast, isn't it? I also miss the tortilla ladies.

laura k said...

Your tortillas are beautiful! And you didn't even use lard! I will definitely have to try this one out. Thank you thank you!

Bruce said...

As a Native Texan, still living in Texas, you do make my mouth water.

B~

wheresmymind said...

I'm shocked that a Texas rose like yourself wouldn't have more white breads!

Brin said...

Why, oh why, am I just now finding your blog? You are a treasure!:D

Hi! I'm Brin. And I'm from Texas. Just moved to a small town outside Dallas, but grew up in Atlanta, Texas, near... Marshall... Tyler. Went to school near Abilene. It's so beautiful down here right now. All the daffodils are already dying away in favor of irises and dogwoods and crepe myrtles and red buds...

Love the tortilla recipe! I'll keep it nearby in case the tortilla factory in the neighboring town breaks down. And listen, should you ever need a fix, I'll mail you some from here. Honest.

Didn't mean to go on so. (Guess my heart just went out to a fellow [displaced] Texas gal!)

Y'all take care!
Brin
www.messythrillinglife.blogspot.com

Kristen said...

Those are my kind of tortillas. Can't wait to give this recipe a try! Congrats on the success.

Angie said...

Howdy! I'm a fellow ex-Texan (Fort Bend County) now living in the northeast--and a new reader of your blog. I've enjoyed browsing through your archives.

You know what food I miss? Peanut patties candy. Seems like they sold them at practically every gas station in Texas, but I can't find them here in Maryland. Have a good recipe for those?

Homesick Texan said...

Laura K--Thanks, and yes, no lard!

Bruce--Thanks, if you're mouth is watering I reckon I'm doing a good job!

Wheresmymind--Ha! It's because I had hippies for parents.

Brin--Thanks for stopping by! And I'm travelling to Texas next week and I can't WAIT to see everything in bloom!

Kristin--It took a while, but I'm glad I finally found the recipe. Enjoy!

Angie--Howdy! I don't have a recipe for peanut patties, but I'll see what I can find.

Kristofer said...

Ah, I don't want to be so skeptical, but I cannot deny that I am completely turned off at the idea of milk in the tortillas! I make thick, pillowy, chewy flour tortillas all the time with just flour, salt, shortening and warm water. They come out perfect every time!

I'll have to try this recipe to make a better judgement.

Sarah said...

These look so wonderful--I can almost smell them. I've made corn tortillas, but never flour. But I'll definitely be giving these a try.

Julie said...

Good work! The only flour tortillas I have access to are the ones in the grocery store which all seem to have a sort of cardboard quality to them. I'm looking forward to trying yours. I see warm, soft tortillas in my future.

"Corn Chip" Webster said...

Not sure if you heard or if it matters at all, but in light of the popularity of ethanol as "green fuel" et al, this has resulted in a spike in corn prices in North America . And it has filtered down the food chain so to speak.
The Mexicans are all bent outta shape as corn prices have almost doubled and this means their prized tortillas are on the increase.
Maybe they should think about growing their own corn or switching to wheat flour tortillas.

I hope we see the farmer be raised to prominence . Who would have figured.

class-factotum said...

I am so excited! My boyfriend has a business trip to Austin this week. He is going to bring me back a stack of flour tortillas from Dos Pesos! (or is it Taco Cabana?) I can't get decent flour tortillas in Memphis.

Karina said...

Beautiful - and yay for you. Your fabulous-looking tortillas make me want to try my hand at it [in my case, they'd have to be made with gluten-free flours].

Well done! :-)

Karina

Homesick Texan said...

Kristofer--For some reason I couldn't achieve flour tortillas that way, I reckon I'm lacking some essential skill. But the milk doesn't make them taste weird at all.

Sarah--Thanks, and I'm so glad they worked for you!

Julie--These are a cinch and tasty as well. I hope the recipe works for you!

Corn Chip Webster--I have read about this issue and its sad.

Class Factotum--Enjoy your tortillas! I love the ones from Taco Cabana!

Karina--I bet gluten-free flour tortillas would be a big hit. Give it a try! My Whole Foods sells a ton of gluten-free products, but no gluten-free flour tortillas yet.

Dayna said...

Oh, My, GOSH! I made these, after work one day. Not only are they easy, but are really, really, really good! I plan on doing this as often as I can! Thanks!
Oh, they did turn out more "square" than round, i'm not very good at rolling, but the taste was muy bueno!

Anonymous said...

I just got back from Austin, Tx for SXSW and fell in love with Tex-Mex! I'm so obsessed with trying to replicate all the foods I've tried and making my own tortillas! Thanks for the inspiration!

-Janet

Homesick Texan said...

Dayna--I'm so glad the recipe worked for you! If you want to make them more round, you can cheat and roll it out and then cut out a circle. And you can cook the scraps too which are nice for dipping in beans or salsa.

Janet--You're welcome...Austin is a wonderful town to fall in love with Tex-Mex!

Gourmet said...

Miammmmm!!!!! Dear friend..how are you???
Happy easter....
;-****

Aileen said...

Thank you! I have been missing tortillas - even more for all my failed efforts until I tried your recipe. Made them. Loved them. And have been on a no-knead'esque mission to let friends in similarly remote places know about them!

Glenda said...

Finally made these today. Y-U-M is an understatement!!!

I was pleasantly surprised at how thin I was able to roll them; using a pastry cloth was a big help for me.

Not something I'd want to make daily, like one of my friends does for her family, but it's nice to know I *can* make them when we want a very-fresh batch to munch on. DH is gonna love these =).

Homesick Texan said...

Sandra--I'm well! Happy Easter to you, too!

Aileen--Excellent news! Spread the word!

Glanda--Yay! Isn't the dough a dream? I was also surprised at how thin you can roll them.

Vladimir said...

Howdy,

This is the first recipe I have made from your site and when it was done I damn near shat myself.

Back home in Russia 15 something years ago my grandmother made these delicious flat bread things. I could never figure out the recipe BUT NOW I KNOW AND IT IS SO DELICIOUS.

Man.. 15 years without these damn things is a long time.

So, THANK YOU. aaaaaaaaaaaaa so tasty

P.S.
I also made your garlicky tomato soup thing to go with the latest batch of tasty flat bread things.
I would like to say 25 cloves of garlic is overdoing it but it is really not.
yum


HUZZAH TEXAS

Suzanne said...

as an austin transplant i long for las manitas - especially the shrimp enchiladas but i digress. i now have uncooked flour tortillas shipped to my door from La Abuela. They freeze nicely and cook up in an instant. Now none of my New York friends can ever go back to the ones in the store. I also fly up barbeque from various restaurants including salt lick, county line and even kreutz's. it's all about survival.
suzanne
www.la-abuela.com

Homesick Houstonian said...

Your parents were somewhat like mine, but even more strict. I think I had grown so accustomed to eating wheat bread that I had an aversion to white bread. It was weird to me when I'd see it on people's sandwiches. I tried it at my aunt's house and was disgusted by the fact that I could see my fingerprints in the bread and that it got soggy so fast. I still don't eat white bread.

As for corn tortilla, those are ONLY good fresh. So thick and rich, nothing at all like their grocery store counterparts.

Flour are easy to fake. My flour tortillas were always made with The Fredericksburg Home Kitchen Cookbook and always came out like Ninfa's. When I was in culinary school a friend of mine made her family's recipe which had leavening, but weren't all that different tasting, just lighter, not as heavy as mine. Your recipe looks about the same as hers except for the milk. I'm sure the milk gives it a great flavor. I'll have to give it a try.

And kudos to you for realizing that flour tortillas are eaten in Mexico.

I can't stand food puritans. We wouldn't have any recipes if everyone just stuck to "authentic". Mexican food has a lot of French influence but using the ingredients available in Mexico. Likewise, tex mex comes from Mexican Food made using ingredients that were available in Texas.

Anonymous said...

You should try White Wings La Paloma Tortilla mix. It's made by C.H. Guenther in San Antonio. I'm fairly sure you can order it right from their website. Just do a search for "White Wings Tortilla" and you should be able to find it.

A Texan Hungry for Real Tortillas said...

I really appreciate the lack of lard or shortening in this recipe. It helped to lighten the tortillas, and make them less rock-like. I liked this plan alot!

csmoker said...

Texan residing in Enid, OK -

We make flour tortillas frequently the children love one right off the cast-iron skillet. We make all sorts of vegetarian fillings. Yes we are whole-wheat advocates as well but white flour tortillas are grand.The kids love helping make the tortillas.

Tina said...

I can't believe how many homesick Texans are out there. I so don't feel alone anymore. My family moved to Florida from the Dallas area about 3 years ago. I've been on a quest to make those yummy Tex-Mex recipes we miss so much. My mom came to visit at Christmas last year and she finally showed me how to make tamales, the ones my grandmother used to make. My family loves them. We had a neighbor who moved in across the street from us who was also from Texas, but they were from the Valley. She showed me how to make flour tortillas and I love making them. I don't use lard, but I use a package called Harina for tortillas. It's a pre-made flour package by Quaker where all you do is add water. Right now I hand roll them, but I'm on a quest to find a good tortilla press so it's a little less work. I really enjoyed visiting your site. Thanks for sharing your recipes and I look forward to trying them.

Anonymous said...

Found your recipe while looking for a Tortilla without Lard!
I just made a batch and they came out fantastic!!!
I made a cheese tortilla with Hallapino Jack and a littl salsa.
Even my wife loved it.
Tonight....Chicken Casadias, with "Homade" tortillas!
Jerry Long
Fort Mohave, AZ

Edith said...

just wanted to say how much i have enjoyed reading your stories, and most important your recipes.. we lived in Arizona for 11 years back in the '60s and early '70s and i learned to make several Mexican dishes. of course when we went out, it most always was to Mexican restaurants.my kids and grandkids and even 3 or 4 of the great grandkids love Mexican foods. we are all situated in Illinois and Missouri.. i have made flour tortillas from scratch, and now going to try your thick 'Gorditas' as one person called them.. Keep up the good stories and recipes, and God Bless You..Edith

Anonymous said...

White wing tortilla flour is excellent - unfortunately my supply has dried up and I need a recipe now. With this mix, there is no kneading needed. The secret to using a tortilla press is to leave the dough moister than normal - then it spreads out in the press. There are some fairly inexpensive electric tortilla press out that aren't bad at all.

Kim said...

I just stumbled across this posting and am so glad to find it. As a native Texan (and still living here)...amen! There is nothing better than a good, homemade flour tortilla. Ninfa's are one of my favorite.

I'm going to try this recipe to make the wheat version --- looking at your recipe -- 1 cup of wheat flour is used and no white flour, is that right?

Thanks!

Christine said...

I am not from Texas. I'm from Minnesota and living in Iowa now, but I do love a good tortilla. And I really like homemade. This recipe sounded so good, and easy I went right to the kitchen and made a double batch so everyone could have some. I got 20 good sized tortillas. And they are muy, muy, mmm mmmm good! Thank you.

Zack said...

An exiled Texan myself, I was excited to find your blog- and this recipe! I make tortillas for my family quite frequently but I've never seen a recipe quite like this- gonna try it now!

John said...

Thank you so very much! I've been looking and looking for a lard/shortening free tortilla recipe. Not being much of a cook, I've always bought my tortillas at the store and eat them almost every day of the week. I never actually read the ingredients (my bad) just the nutrition facts. However, I did about a month ago and saw the "partially hydrogenated..." and I remembered a prof from college saying that partially hydrogenated anything wasn't an especially good thing to eat so I decided to take a stab at making my own, given that I eat so many of them, but had some difficulty locating a recipe that didn't call for lard or shortening of some sort. I'm going to try using olive oil and see how they come out. If the are bad I'll just throw them to the seagulls and try another way. Like I said, thanks for posting and you are welcome back in Texas anytime.

Julia said...

I just made these this morning. I wrapped them around some scrambled eggs w/ cheese and carnitas. Holy cow amazing and so easy!

sageccd said...

I asked my six year old what she'd like for dinner. "Tacos!" she exclaimed, then dropped the clanger, "do you have those round things?" No, I said, but I'm sure I could make them. So I found you and tried your recipe tonight and it was a hit with the whole family. Yum. A special thanks from a little Australian six year old who will never want the shop-bought round things again.

My Yankee and Me said...

Holy Cow! As a fellow Texas--though not displaced--I must say
that I was ecstatic to find this recipe! My mother used to make us
flour tortillas when I was younger,
and they are one of my favorite things. Since I still live in Texas, I can find yummy homemade
ones for sale, but for some reason,
I have been yearning to make my own!

After trying a recipe last week that turned out less than desirable, I whipped up a batch of
yours, and *WOW* they even put H-E-B's to shame!

I didn't have any milk on hand, so
I used heavy whipping cream dilluted with a bit of water (LOL)
and also used strictly white whole
wheat flour. They were incredible--soft and chewy and wonderful. (Some of the best whole wheat tortillas I have ever tasted.)

THANKS for sharing!!!

sethsark said...

Thank you so much for this recipe. Super easy to make for a beginner cook like me. I started with one batch to make sure it was good, then after grilling the first tortilla started a second batch. I've had so many failed recipes, and was so stoked to get this right the first try.
We used them for enchiladas using the whole wheat recipe. Really good, but I am going to use the white recipe next. Thank you again!!

peeds said...

wow they were excellent. i will try wholemeal next time. can't get corn flour easily in britain so these are a real find for me. for other bods in uk, i used selfraising flour because i have a glut of it and it worked fine. the milk softens it nicely. didn't need half the liquid though, perhaps the humidity is different.

thank you for this lovely and useful recipe.

Julia said...

I made these a month or so ago and they were amazing. Just so easy to make and stupidly tasty.

I've been challenging myself to make 50 new recipes a year and this was one of them. I loved making it, thanks for posting the recipe.

gisarah said...

thanks so much for the great recipe and story -- I'm trying to eat more local foods, and lard and shortening aren't on the list. I made these this evening with organic local flour, local milk, and your blog on my kitchen counter -- they were awesome, just they were supposed to be. can't wait for quesadillas for lunch tomorrow!

Anonymous said...

I tried this recipe tonight. Excellent! I am never able to make a good flat bread. That changed tonight! The recipe was simple and the dough was easy to work with. Thank you for posting this recipe.

jr10184 said...

EXCELLENT!!! these taste awesome!!! Thank you so much

June said...

I am from Brazil and will try your recipe tonight, it really sounds amazingly simple and delicious!!! I'll let you know how it turned out!

Josh said...

Fantastic recipe! I'm so happy I have something to eat with my chili!

Thanks!

June said...

I did try out your recipe and it soooo good and very easy to make! Thank you so much!!!

pvtrosalia said...

Mmmmm, I really miss the HEB flour tortillas...I'd rip open the pack of warmy goodness as soon as I stepped away from the cash register! I may have to try this recipe!

B said...

yum! i found another good recipe here: http://www.howtodothings.com/food-drink/how-to-make-flour-tortillas but I think I'll try yours too!

oculos said...

8 years looking for the perfect tortillas and... the quest is over!
You're my heroine!!!!
It tastes fantastic!
Funny that mosts recipes out there end up looking so oily and yellow... These ended up like a delicacy...

I've tried many recipes, and, oddly enough, the second best (after your recipe) was one that used just water, flour and salt (it gets kinda stiky though, but for tacos it does the job pretty well of holding the sauce and avoiding leakage).

My deepest thanks!

Anonymous said...

These are fantastic.

Om nom nom nom....

Anonymous said...

Just brilliant, thanks! Follow this recipe to the letter folks, it works! Being in Scotland, I have no idea how authentic it is - but I CAN tell you this recipe makes our supermarket tortillas taste like wet cardboard. People of the UK - get thee to Ikea for a "Bravera" skillet (5 quid, cast iron, and exactly the right size for tortilla-ing), buy a bag of Be-Ro on the way home, and start impressing your friends!

~Madeline~ said...

I am just blown away right now. I just finished my first (of many) soft taco and these tortillas are the best I've ever had. They are so unbelievable! Thanks for the recipe it is awesome!

Anonymous said...

Hey, I have a small question. When I flip over the tortilla, it often puffs way up into a ball. Is that a good thing? And when it puffs up like this, should I immediately bash it back down flat, so it continues to cook evenly? Thanks!

Homesick Texan said...

Anon--It's supposed to puff up when it cooks and you don't have to press it down unless you want to.

LetsJpn said...

Five dollars for 10 flour tortillas? No way will I pay that here in Tokyo. So I've been using a tortilla recipe I brought over 15 years ago. Flour, water, baking powder, salt. But the "lightness" was always missing. Finally got around to a web search: your recipe is perfect. The milk! The oil! That's the secret!

Jacquie said...

Thank you so much for this recipe! I tried it out last night with my husband and they turned out so yummy~ We both agreed they were 100X better than the store bought kind.

The first two we made were a bit thick so I went back and rolled out the rest thinner. The thick ones look like they'd be great to use as panini bread like they have in the NYC delis. I'm going to try that for lunch tomorrow. If it works, you would have provided me two great recipes in one!

Thanks again for this wonderful recipe! Does anybody ever refer to you as HoT? (HOmesick Texan?) Corny yes, that's me :)

Bee said...

Ever since I've discovered your site, we've been going through the white flour like crazy. i think I've added 5 lbs of biscuits and flour tortillas to my hips, but never mind.

It is difficult to express just how happy it has made me to be able to make my own flour tortillas . . . and my girls love them, too. They are one of those simple, delicious foods that fit into the food/craft category. The kids like to get stuck in to the "rolling out" bit.

We had chicken fajitas and beans the other night . . . true comfort food for a wet, windy March night.

muchas gracias!

Lindsey Carver said...

Just finished making these, Thank you so much. I live overseas and I was desperate for a recipe for tortillas that didn't call for lard. Well I can testify that this recipe is awesome and delicious. They are soooo yummy! I even made them on a normal stickless pan. God Bless you!

Meg White-Ansay said...

A friend of mine told me about your site - and I am so excited to try every recipe you have posted! Living in Belgium really puts a damper on all things I consider "normal" food - thank you so much for providing me with a little bit of home!

Jared said...

Thank you for sharing your recipe with the world. As a married couple starting out cooking together, it is just great to run into a top notch tortilla recipe on our first try making homemade tortillas... exactly fitting our cooking style, without the lard. We'll have to make these any time we need tortillas since they take under an hour to make! By the way, we bought a cast iron skillet just to try this recipe! We're excited to try your other recipes.

Gracias from California

Brooke said...

I'm going to make these today. I am totally excited because my husband is a homesick, though only for the food, Texan, who craves flour tortillas. What is vegetable oil, though? Can I use Canola? Or olive oil?

Homesick Texan said...

Hi Brooke, I'd use canola oil.

sarabean said...

This was my first "If you want it right you have to do it yourself" after I moved to Boston. And yes, I failed to make nice or tasty (ok edible even) tortillas the first few times. But I've gotten pretty decent at it. My recipe is similar and it's so fast I have even done it after work for dinner. But I use a tortilla press. You should check out
www.mexgrocer.com if you haven't. They saved my life.

Anonymous said...

Very nice web site. Thanks for posting your writings. I love to eat, and am always looking for new recipes for tasty foods prepared at home from scratch. It's also wonderful when people share their family traditions that reflect upon the cultures of their ancestors.

Great!

Kristine said...

I just made these tortillas for dinner tonight. SOOO good! Loved them! I made one batch in a dry skillet and the next batch I fried in some shortening. Boy, those were the best tortillas I've ever had! Thanks!

Anonymous said...

You have read my mind! I grew up in San Antonio, Texas and now live right outside of Kansas City...I miss REAL tortillas and Carne Guisada! I can't wait to try your recipe!

m said...

I'm also a homesick Texan - this recipe is great, I have tried other methods and they failed to satisfy me. Those ones in the grocery store definitely leave something to be desired.

Erin said...

thanks for the recipe! My daughter and I just made a batch up for an after school snack after "googling" flour tortilla recipe. Awesome!

Deas said...

Hey there - I'm a huge Tex-Mex fan living in rural Japan. Needless to say, it is almost impossible to find a decent tortilla here. I've been trying to make them and failing to come up with something other than a pretty looking, flat....biscuit-tasting tortilla. Hmmm. I'll give yours a try tomorrow and report back. Thanks for the recipe idea!

myrnie_twin said...

I know this comment is ridiculously late, but just wanted to say we made these for dinner tonight and my husband ate the last half of the batch when he got home from work, and was very sorry there weren't any for his lunch tomorrow! Thanks for posting :o) Mind if I link to this?

Track said...

oh, thank you. :) Lived in Texas for the last ten years, moved to Jersey a year ago...been dyin' for tex-mex. Made these tonight because I had a cabinet of baking supplies, relatively fresh milk, and an old jar of D.L. Jardine's queso hiding in the closet, so there wasn't much to lose.

Quite good.

Next up, gotta try the kolaches.

hannah said...

Thanks for the recipe! I just finished making these. After accidentally looking at the ingredients in my store bought torillas, I decided to make them myself. I was horrified at the long list of long, scary sounding ingredients! So these make me feel a little more at ease.

The recipe was super easy, kind of similar to making really dry pancakes. I substituted with soymilk and half whole wheat flour, and they turned out pretty well... I think they would've been better with all white flour. You're so right about that!!! But a little whole wheat can't hurt.

One note for anyone trying this out- if you've never made tortillas before, roll them thin. If you think you have rolled them thin, roll them even thinner! My first one is more like a pita!!! I just rolled them as thin as possible.

Thanks again for the recipe!!!

Amanda said...

I just wanted to say THANK YOU for this recipe! I had never been to Texas, or had tortillas that are fresh made, but for some reason late tonight I came upon this recipe and knew I had to give it a try. I LOVE them. I actually woke up my dear husband so he could try one. yum.

Jose from Sarajevo said...

Thanks for propagating this recipe. I am glad to have found it.. I gave it a shot and the result is fantastic. Being that I am in Sarajevo, Bosnia, its difficult to find supplies for my "mexican style soul food" so I am relegated to doing it myself. My Bosnian girlfriend likes things sweet and ate one with Nutella... Yummy

aspritzofsis said...

Yum! My 1st attempt at making tortillas, and I'm impressed. Thanks!

Lindsey & Brett said...

I just stumbled upon your blog by accident looking for a flour tortilla recipe. I'm so excited to try this out. I'm in the middle east for the summer with my husband and we are originally from Arizona, so we are missing out on Mexican food in all it's varieties so much! Don't get me wrong, we're loving all the wonderful middle eastern food, but we miss home food too. Thanks for posting this and for working to find such a recipe!

What A Dish! said...

Thank you so much for this recipe!! I just made these for dinner and they turned out wonderful. The whole fam loved them, especially my kids. I'm so glad to find a recipe that doesn't use any shortening. This one is a keeper!

Daryl said...

My mother also treated white bread as poison!

This homesick Texan (that's me!) stumbled across the same fantastic recipe from another source and I have been living happier ever since. They don't have vegetable oil where I'm living, which is Brazil, but I use butter and it works too. Do you think canola would be tastier?

I'm still not sure how a dough can be both "firm and soft." I suppose fantastic tortillas bridge the oximoronic divide between firm and soft. This could be evidence of the border-surpassing potential and international appeal of the flour tortilla. More empirical evidence may be necessary.

Great site! I'm making your biscuits tomorrow morning, mmm!

hyatt65 said...

The introduction of milk instead of water makes perfect sense.

The cream from the milk will give a much fluffier, softer texture on the tongue. 70% of good cuisine is how it FEELS in the mouth as you eat it. I have tried recipe's that use plain yogurt instead and that was actually a really good recipe. The dairy products are more about texture than flavor, just as in any sauce or soup. The cream is a base for the other flavors you include.

Add in a touch of ground chipotle peppers or cumin and you have a nice, subtle tweak of flavor.

I am looking forward to trying this recipe some time tonight or tomorrow. Thank you!

Texchick said...

I'm so glad to have found this. I'm a Native Texan who has been living in New Zealand for 6 years (you think you're homesick! lol!) and have been searching for a decent recipe for tortillas. I don't know why, but my previous attempts have been more akin to home made frisbees. My Kiwi husband just thinks I'm nuts by this point. :p So here's hoping this recipe proves my sanity!

Anonymous said...

I don't know what I did wrong...but these turned out like flat biscuits but a little chewier....all in all if I was making hummus they would have been fine. I used a tortilla press and I usually make corn tortillas on this....my son weighs 165 and was putting all of his weight on it and we couldn't get them thin enough...I wanted to roll them then but was afraid I would overwork them. I added the ingredients exactly the way it said and let it rest. I ended up cooking them in the oven....did anyone else have this problem?

Kaitlin said...

Can you save leftovers in a ziplock bag? Do they keep as well, or longer? Just curious.

Homesick Texan said...

Kaitlin--Sure, you can keep the leftovers in a Ziplock bag in the refrigerator.

Kaitlin said...

Do they last longer than a couple days? Oh, and by the way, I made these tortillas the other night and they turned out GREAT. A little floury-tasting, but I think next time I just need to cook them a little bit longer. :) I had some this morning with some refried beans, some cheese, a fried egg and some picante and it was delish. Thanks so much for the awesome recipe!

Homesick Texan said...

Kaitlin--They'll keep in the refrigerator for a week, after that I'd freeze them. And glad you like the recipe! Your breakfast taco sounds awesome!

Anonymous said...

I am a fellow Texan that was looking for a lowfat tortilla recipe... I've made a couple of recipes with canola oil..and then found yours! It uses less than half of the oil I was previously using...and I used lowfat milk as well. The verdict?!? I and the rest of my family of 8 give this recipe a 9 out of 10, with respect to all tortillas we have had in the past! EXCELLENT! Thanks!

Paraque said...

Alright, so after finding this recipe about two months ago, I've made this recipe a dozen or so times, although I've fiddled with it a bit. I find I have to cut the baking powder in half if I don't want Naan Bread. I don't know - this may be because I use Rumsfeld Baking powder, which seems to puff a lot more than other baking powders I've used (I've noticed this with other baked goods too...). I also tend to double the oil, but I think that's just a personal preference.

Oh, I've also been able to keep them for about a week in the fridge. Hard to believe they don't all get eaten, I know, but I make double and triple batches on the weekends...

All in all, my family has rated this recipe as "Taco Cabana" quality, which sounds like an insult but is actually a compliment (when you're talking about flour tortillas)...

wanderluck said...

Looking good! I'll be making these this afternoon for tacos later tonight.

Would it be better to freeze these before or after cooking them? I'd hate to ruin perfectly good tortillas by not treating them properly. ;)

Homesick Texan said...

Wanderluck--I'd freeze them after their cooked. Enjoy!

Anonymous said...

Thank you!!! I just made a double batch. My seven children and huband never let them hit the plate. I'm alredy making a second double batch.
Jenny

Anonymous said...

I am a displaced Texan living in Ohio for the past 30 years. I have never gotten accustomed to the weather nor the food. I especially miss fresh baked flour tortillas! Every year my wife and I take our vacation in Texas and usually fly into San Antonio. The first place we visit after renting a car is the Alamo Cafe. They have their own tortilla bakery in each restaurant and the tortillas are to die for!!
I was raised on a ranch in South Texas, and have vivid memories of how the tortillas tasted right off the comal.
I haven't made a batch of tortillas for a while now, but reading this blog has inspired me to fire up the comal. They will go well with the pot of pintos I cooked yesterday!

Ron

Scizygy said...

Thank you very much for this recipe!! I've lived in San Antonio my whole life, but I'll be moving to Boston for college in a couple weeks and needed to learn how to make tortillas, because I know I'll be craving them in a city where authentic Mexican food is nowhere to be found.

I know I'll be making more of these in the future; they're delicious and fluffy and certainly do taste authentic! I'mma go cook some beans and make tacos now. Thanks again!!

Spencer said...

Incredible post! I am currently traveling through Argentina, where tortillas are a curious food not stocked in any grocery store, and I'd like to share a bit of Tex-Mex with some of my newly made Argentine friends. It looks to me that your recipe will do just great! Thanks for the post!

I even read all of the text preceding the ingredients -- a rare for a recipe shopper like my self -- and I have to say that I found your introduction grabbing at me to continue reading. Very well done.

Ka said...

I am from California, (San Diego) and grew up on Mexican food. I now have been living in Thailand for 3 years and can only say "The only thing I miss so far is MEXICAN TORTILLAS!!!
I now have been making the flour torts, but cannot find the right corn flour, any tips???
Thanx for this great flour high though!!
Pirate

Homesick Texan said...

Hi Ka--it's a special kind of corn flour that you may have to order or have someone send you. You could try mexgrocer.co.uk and see if they ship to Thailand. There are also ways to make it from a certain type of corn--but I have not learned that method yet though I plan to and will post it on the blog.

Ann said...

Wow...these were amazing!! Thank you!! I, too, had all but given up on finding a great recipe. I am so happy with these, that we ate them all and I'm now making the second batch of the day.

Anonymous said...

I found them easier to roll out by adding a teaspoon of dough relaxer. They're great. Thanks for the recipe

Jami Leigh said...

In honor of this post I'm going to head on over to Nina's Tortillas and buy a hot steamy batch of "Texas Tortillas". Of course I'll have to give them to the kids, I found out last week I was allergic to wheat. I'm telling you, oat flour/ soy flour tortillas are simply Not tortillas!

Anonymous said...

best tortillas I've ever had
many thanks for your wonderful recipe

Anonymous said...

I just made this recipe out of "Empty Pantry" desperation. OMG!!!!! PERFECT!!! I've made corn tortillas from Masa, but personally I like flour tortillas (probably for the same reasons as our author)

It was easy to make with 3 children underfoot, few items to cook, and still unpacking from a move!

DD just came in asking for... MORE!! WOOWOO!! Thank you!

PS: I served w/ taco seasoned browned beef, and refried beans heated w/ butter.

Anonymous said...

We made little pizzas with beans, cheese,and fresh homemade salsa. My husband of 11 years has mourned his Navy buddy's wife's cooking. She is hispanic, and I've always felt like I could never compete. Tonight he said these little pizzas were just as good, if not better! Like you, I could make pies, bread, rolls, just not tortillas that we liked. (I like them kind of thick like pita bread).
Thank you, Thank you, Thank you!

Sally said...

What a fabulous recipe! I'm yet another Texan living far from home (in northwestern Washington State) and missing the real food I grew up on down in the Texas delta. Tortillas are a favorite and can really stretch a meal when you're on a beyond-tight budget. One person who posted above wrote about having warm tortillas with butter and sugar for dessert. What I discovered when my children were young was that I could roll out the tortilla dough into rounds, then let them sit for a few minutes and drop them into hot oil. They puff up into something very similar to Indian Fry Bread and are out of this world when drizzled with a little honey or sprinkled with cinnamon and sugar right out of the fryer. Flaky and light and crispy -- can't beat that for the world's cheapest yet tastiest dessert!

Thank you so much for sharing your recipe with us! It's definitely a good one.

scoots said...

Just tried the recipe, and the result has perfect taste and perfect texture. Thanks!

Rhena said...

I just tried your recipe for the second time after finding your blog in a google search. They got rave reviews from my family. I don't know how I'll ever go back to store bought... I might even have to invest in a tortilla press. I'll be keeping an eye on your blog!

PsychoHipE said...

Add another displaced Texan to the pile.

I've been living in Colorado for over 4 years now, and while there is an abundance of Mexican food it is NOT Tex-Mex, which is of course what I'm accustomed to. There's the occasional little old Mexican lady making really good flour tortillas, but they're expensive and inconvenient to get most times.

I had tried a few different recipes for flour tortillas over the last couple of years and made some that were edible, and a few that were even downright tasty, but none that could hold a candle to the pillowy, chewy and delicious rounds of floured heaven I remember from my youth.

These...

are very very close.

And the only reason they're not perfect, I suspect, is that my own skills in rolling and cooking tortillas are still in development.

Bravo!!!

I am interested to see how these might do with some flavor variations: sun-dried tomato, spinach herb, brown sugar cinnamon, chocolate...

;)

Anonymous said...

Hello,
I too being from the south, Arkansas, not Texas have missed the Mexican food I used to eat so often before moving to New Hampshire! I have been playing with flour tortilla recipes now for over a year. I have gone up and down with the oil, salt and soda to end up with flakey to fully cracked tortillas. I am currently sitting here eating a black bean and spanish rice burrito with a cayanne sauce and some jack cheese.... all I can say is THANKYOU! this is the recipe I have been looking for :D

monica said...

I've been using a chapatti recipe to make tortillas, but they always turn out a bit too dry... great for curry, but too crispy for tacos. Having lived in texas, your paragraph on "purists" sold this post for me. I'm going to try these out this week!

J Garcia said...

OHHHH LORD! Having grown up in New Mexico all my life with my mom's homemade tortillas or Golden Pride's which are also really great, I was skeptical about trying this recipe (especially because of the milk!) but let me tell you, these are the BEST! I finally got the nerve to try making my own for the first time (with this recipe) and they came out fantastic. EVERYONE loves them. They are thick without being heavy, chewy, soft (even the day after!) and just all around SOOO good.

monica said...

made these tonight. i've tried several tortilla recipes in the past but none were successful. these were amazing. soft, texas tortillas. i did half whole wheat. stellar. thank you so much! so many mmm's and aaah's in the flat tonight thanks to you!

Quentin said...

I love your site. I am originally from Houston and have lived in many other states including NYC. I now live in S. Florida and have trouble finding good Tex-Mex food. I can make a few things, but this will help for sure! I'd love to share with you my pico de gallo recipe that is really good.

Jana said...

Thank you! Thank you! Thank you!! Your recipe ROCKS!!! I have been on a search for about 4 years for the perfect tortilla, I've all but given up. We have moved from Phoenix to Northeastern Oklahoma and the only tortilla available in my small town is Mission... Not great! We use to buy homemade ones from a local ma/pop restaurant in PHX and now... well, we have suffered waiting for visits from people in PHX to bring us some. Now... we made 3 batches yesterday! They taste like what we're used to! THANK YOU!!!! Found you through a Google search.

Anonymous said...

I will be making these tonight to go with my skirt steak fajitas. Thank you for sharing the recipe and the quest. :D

Connie said...

Your pictures are great. I will make these. They look good.

PsychoHipE said...

The only thing I would change (and I really do think it improves the overall recipe slightly, having made dozens of both now) is this:

Add 2 teaspoons of plain white sugar.

This does 3 things: it improves the flavor by making them brown more evenly (in my experience); and it keeps them just a little more soft and moist. Sugar not only keeps the flour from forming longer chains of gluten (protein), which in turn prevents things from being tough, it is also hygroscopic (absorbs water). This helps keep the tortillas soft and moist (but not soggy) for days.

I swear! A little sugar goes a long way. Just a teaspoon per cup of flour...not nearly enough to make them "sweet" or change the flavor in any unpleasant way. ;) Try it in your next batch and tell me what you think!

Anonymous said...

Thanks for posting this recipe. Moving from New Mexico to Oregon, I found that good tortilla's are hard to find. I had tried other recipe's in the past and they just weren't quite right. This one is the best I have found.
I did make some modifications through trial and error that, for me at least, made them fluffier and improved the flavor.
2 cups of all-purpose flour
2 teaspoons of aluminum free baking powder
1 1/2 teaspoon of salt
2 teaspoons of safflower oil (vegetable oil was too strong of a flavor for me)
3/4 cups of warm water

I'll be trying a whole wheat version next!

Anonymous said...

This recipe caught my eye so I tried it. Wonderful. It reminds me of when I was a child there was a family in my neighborhood who had come from El Paso Texas. The mother, originally from Mexico would make these tortillas along with a stewed chicken soup for breakfast -- I'd always arrived early at their home before I had to head off to school for fresh homemade tortillas and soup. Her home was the only place I had tortillas like these. Your recipe brings back fond memories and now I know how to make them!

Anonymous said...

Thank goodness for this recipe! I was all set for bean and cheese burritos. Pintos cooking on the stove, cheese chilling in the fridge and then BAM! No lard for tortillas.
Now dinner will go on as planned with smooth refried beans, cheddar cheese, and warm from the stove tortillas.

Haven said...

I'm a Californian moved all the way down to New Zealand where for the last 3 years I haven't been able to find a decent tortilla to save my life. I found a recipe very similar to this one on the internet about 2 weeks ago, and for the last 2 weeks, have had a non-stop supply of authentic-ish homemade flour torillas. It's been awesome, and I'm so happy I don't have to spend $6.00 for 6 terrible quality tortillas at the grocery store any more!

Anonymous said...

I just tried this recipe for a quick lunch at home and it is perfect! Really very easy and o so good. I think I may just make batches of these now and forgo the dry stale store tortillas. THANK YOU!

Anonymous said...

I am severely gluten intolerant, and I've been longing for a good "flour" tortilla for almost a year now. I've tried the ready-made frozen rice ones, and they're awful. I just tried this recipe tonight using Tom Sawyer Gluten Free Flour instead of wheat flour...Oh my goodness - these are about the most wonderful thing I've eaten in almost a year! Here are my tweaks:

2C. + 1TBS Tom Sawyer GF Flour

1/2 tsp. xanthan gum

1.5 tsp. baking powder

1 tsp. salt

1/2 tsp. sugar (although I'll probably add more next time based upon the comment about retaining more moisture)

2 tsp. vegetable oil

1 C. of warm milk

Dust a piece of waxed paper with more Tom Sawyer Flour (I tried Bob's Red Mill GF Blend for the first two and it was too strong and 'beany' tasting) and roll out using a small pasty roller. Too thin, and it will tear - so if you want to you can lightly roll in the frying pan when you first put it in to keep it from shrinking up too much). I used "Mazola Pure" cooking spray on both sides of the tortilla in the pan.

I will put plastic wrap over the unrolled balls of dough next time - the last two were pretty dried out by the time I got to them (I was rolling one at a time while one was in the pan, and then throwing each in right after it was rolled).

There is life after gluten. :o)

Anonymous said...

Thank you soooo very much for your awesome recipe. My hubby is utterly impressed. I am a little ashamed, though... these tortillas are much better than my family's recipe. Sorry Mom! :o)

jen said...

Okay, help me out here. This is my second attempt at flour tortillas, and I want to get the fluffy, soft ones like they serve with posole or green chile stew (in Albuquerque), but mine always come out really hard to roll out and kind of tough (until they sit with the others under foil). Is that the secret? Are they always tough until they sit? My first one was about 3/4" thick!

TV Casualty said...

I've made these a couple of times now and each time they're fantastic. I'm marooned in Korea without a tortilla in sight so I pretty much have to make everything from scratch. I love your writing by the way.

Anonymous said...

After 18 years living in California,I decided to move back to Brazil. Well my girls miss mexican food, and we have nothing like it here, so I made the tortillas and they approved it. Thank you!

Ali

shadows said...

I am so happy that I found this recipe. I loved how thick and puffy the tortillas were and my family was so impressed that i made them my self. Here in the NE we don't have access to a local tortilleria so this recipe is really a wonderful find.

Thank you again.

Robin said...

I can't begin to tell you how many pounds of raw tortilla dough I consumed as a child. It was in my mind better than a cooked tortilla. My Mom would have all her little dough patties sitting on the table waiting to be rolled and while she was flipping one on the grill I would sneak a dough patty and hide behind the chair to eat it. According to my Grandma, who hails from Coahuila, that raw dough is still sitting in my belly.

Rachel N. said...

Hey there! I just wanted to say thank you, thank you, thank you. Why so many thanks for a recipe I haven't even tried yet? Here's the thing, I want to make tacos tonight and the only thing i'm missing is tortillas, I dont eat pork so lard is not an option and its very snowy and icy out so going to the store is also out of the question. After seeing tons of recipes all calling for lard or shorting I was about to give up on my taco dreams and then I found your recipe....no lard...no shorting...no horrid walk to the store, plus I have all the ingredients and it looks super easy to make! Thanks again!!

Manuel said...

Great tortillas, I usually prefer corn but once in a while I crave flour tortillas, especially during Christmas. I followed your recipe last night and the result was marvelous. We had invited our neighbor and she said she never had better tortillas. I must say I was skeptical because of the low amount of cooking oil use, 2 tsp., but the result was great tortillas. Thanks for sharing.

Anonymous said...

I'm Scottish and I live in France, which naturally means I have no right to comment on these whatsoever, however, I can tell you that they are fantastic. I have made them a few times and they always come out spot on. I have never managed to keep them longer than it takes to cook them as they always all get eaten no matter how many I make.

mashnost said...

This is a great recipe that produced wonderfully thick and chewy tortillas like my grandmother used to make. I made so many that I used the remainder to make what my great grandmother called "migas en cafe". It was just really sweet coffee with bits of tortillas in it. The tortillas absorbed the coffee and it was so delicious! Thanks!

Megan said...

I just found your site in my search for a flour tortilla recipe - and I love it! Every since moving to Georgia, I've been pining for some good TexMex, which just doesn't happen without those doughy delicious tortillas. Personally, I dream about Alamo Cafe's tortillas in San Antonio, where I grew up. I was practically raised on them! I love your site, and keep the goods coming!! :)

Susan of PA said...

What fun reading all the posts, especially the person who ate uncooked dough as a kid behind a chair.
Having used this recipe, I feel like it takes me back to the happy days of old. Even tho I haven't even eaten any tortillas til my late 40's. I mixed up a little canned chilli, salsa, beans, warmed it and folded it into a tortilla and WOW, was that the best supper. Got a great compliment too.
THANK YOU! You did a special thing for all us, by posting your story and recipe.

Tahiti said...

I had to grow up with horrible bread as well as nothing with a lot of sugar or anything the other kids ate at school. EG: I would long for Lunchables and my mother tried to appease me with saltines, American cheese slices, and processed ham. Yuck!

Allie said...

You can also warm the tortillas on the heating element of an electric stove. Just leave a partial edge off the element. I do this all the time.

Anonymous said...

I just want to be to make sure this is not an error.Did you say only 2 teaspoons of vegetable oil?

gracias,

G.

Lisa (Homesick Texan) said...

G--That is not an error.

tsduff said...

Ummm. I had storebought corn tortillas for dinner tonight... I can't wait to try your recipe!

jaesi said...

I LOOOVE these! Thanks so much for the recipe. I love your site.
Im so glad they have these things called blogs to find whatever you need!

Nicole said...

I can't wait to try these! I didn't realize how easy it was - this will certainly make fajita night more exciting.

Anonymous said...

Hi, Just wanted to say you are truly right! I thought I never would taste anything flour tortilla if they were not my mothers, I have tried to make my mothers, but the batter just never came out. I tried other recipes and they just were not the same as mom's. But I find this cite and I try it and what do you know, I can safely say that they are not mom's but they sure take second place in my book. I am Mexican and I can say that this recipe is the best I have come across.. THANK YOU!!! :)

Curtis said...

Thanks for the recipe, i used it to make some tortilla's and they were great!

Anonymous said...

i grew up 10 miles from the texas-mexico border in the rio grande valley, (McAllen, TX), am hispanic, and remember my grandmother making home-made flour tortillas. she never wrote down her receipe and i'm looking forward to trying this one.

brenley said...

thanks for the recipe. i happened upon your blog by googling 'flour tortilla recipe' and can't wait to try your recipe...especially since it's tried and proven true! thanks!!!

Anonymous said...

oh my goodness, it is 10pm and y'all have made me soooo hungry. I'm FIXIN to go make some tortillas...
t, in dallas

Anonymous said...

Oh My! We shared the same childhood! Except my parents bought white bread until they went on Weight Watchers and were converted. They went straight from Baird's to 9_grain_need_a_toothpick, disgusting stuff. I can bake excellent Ciabatta, which is good, but it isn't as exciting as the thought of homemade flour tortillas. I already bought Tortilla flour, which I hope will work with this recipe.

Anonymous said...

I grew up in Alice, Texas on Tex-Mex. I have spent the past 13 years in Puerto Rico, Buenos Aires , Argentina and Caracas, Venezuela. No Tex-Mex. I invested in a hand crank corn tortilla machine out of Mexico and an electric flour tortilla machine. Excellent results. One Saturday a month I put on my South Texas Tejano music and make my tortillas for the month. When I travel back to the states I bring back 20 lbs of masa harina (none in Venezuela), 20 lbs of cheddar cheese (none in Venezuela) and 20 lbs of pinto beans (none in Venezuela). I kid my friends by saying "imagine we are in a city of 10 million people (Buenos Aires) or 6 million (Caracas) and are the only ones eating tacos, enchilladas, meican rice, refried beans, tamales while sipping our Margaritas and listening to Tejano music. They love it. I cook and bring back everything but my favorite is Tex-Mex. I have been cooking Tex-Mex for 40 years. I even bring back my corn schuks for the tamales. I will try this recipe.

sara said...

this is great. I've never made tortillas before I saw this recipe- we just had them for dinner and they were SO good! thanks for sharing! I was surprised, the most difficult part was rolling it out into round circles... lots of mine ended up being square and having funky edges. But tasty anyways.

Anonymous said...

I don't remember if I've commented on this post before but I just made what must have been my 20th batch of these and I still love them. Just wanted to say thanks for the post! I'm a native Texan living in Texas but you are still my go to source for Texas recipes. Thanks!

Anonymous said...

Thank you for the recipe! My son and I will try them tomorrow! Do you or your readers by any chance know how to make Marias tortillas?
I saw them once at Night in old San Antonio and El Jarro de Arturo served them as antojitos. They are small corn tortillas filled with salsa and cheese. I find the grilling part difficult....they keep breaking and burning...... should I fill them BEFORE I start grilling?
Thanks.
Home sick for Texas
Yolie Nash

Jen said...

thank you so much for this recipe. I live in korea and tortillas are difficult to find and not very good when you do find them! I love these 'texan' style tortillas and know now that i don't ever have to live without them again!

Anonymous said...

I just made this recipe! I'm pregnant and craving all sorts of bread. The tortillas turned out very good: soft and flavorful. However, the first few were burned because of the iron skillet on high even for just a few seconds. I turned it down to low after the pan was hot and the rest of the tortillas were perfect!

Anonymous said...

I just wanted 2 let u know that i made these 2night and they were super easy and tasted PERFECT!! It was a winner with the kids as well. Everyone said they tasted better then store bought, will probably never buy another one from the store again as these are super easy and cheap 2 make and they taste GREAT! U r a Godsend!:)

Anonymous said...

I just made these, they are extremely good! You solved my flat and dense tortilla problem, these are heavenly fluffy chewy tortillas just like you say! So glad I stumbled upon this googling today. I think I forgot the baking powder, so next time we will see if they are even fluffier with it (they are great as is though!). I used buttermilk instead of milk too. Thanks!!

Julie said...

I was looking for a homemade flour tortilla to make for this recipe (http://www.nytimes.com/2009/04/15/dining/151vrex.html?_r=1&ref=dining) for roasted pepper tortilas with cream, and found yours. Just finished dinner, and I wanted to thank you for posting such an amazing and delicious recipe. I've never made tortillas before, but these were a great beginning (gringo or not). And they were perfect with the roasted peppers. I'll definitely save this recipe to make as a staple around here. Thanks! Julie

Alenka said...

I made these last night, and they were delicious. thank you for sharing your awesome discovery!

K. Wahl said...

This may have saved my life. Literally!!!
I made the balls smaller and let my toddlers flatten them in a press--meaning those did not turn out quite tortillas LOL. I did get one rolled out amidst cries of "hungry! hungry! hungry!" and it was perfect! We made quesadillas out of the rest anyway and they were eaten right up :) Thank you soooo much!

Anonymous said...

Just love the site. I'm not from Texas but always wanted to be a cowboy (cowgirl actually)does that qualify me? I made the flour tortillas and they were yuuuummmmyyy. I had to cut back on the flour, I only used 1 1/2 cups. When I used 2 cups the dough was way too firm. It might be the weather today that effected it. Doesn't matter they were good. I recently visited a cousin in Houston and just love Tex-Mex. Keep sharing your thoughts and recipes.

Anonymous said...

I can't wait to try this recipe!

Living IN Texas

Patrick and Amanda said...

I made these flour tortillas tonight, and they are absolutely delicious! I am a displaced Texan living in Nashville and I absolutely love your posts - I keep up with it religiously! Unfortunately, its nice to see so many ppl miss all of the same things I do.

Amy said...

I just happened upon your blog and found this wonderful recipe! Thank you so much for posting it. I just made a batch, but it is too thin, I like the chewy kind. So will surely try this. We are Americans living in Scotland, really miss Taco Bell, to say the least.

Yesica N. Cook said...

Thank you soooo much for this! I found the recipe via an article on Culinate, and they came out absolutely perfectly (take a look at my post if you like). They were so much fun to make! Thanks again.

Roniquilts2 said...

Thank you for such a wonderful recipe! I tried two different other tortilla recipes and yours on Cinco de Mayo, for a lucheon at my husband's office. By far, this recipe turned out the best!! So simple and easy to make! So wonderful tasting. I'm making them again today, to make turkey enchiladas. YUM... have a grand day. Thanks again for sharing your experience and the recipe!!!!!

Ryan said...

I just wanted to say THANKS for the awesome recipe. We just tried it out with excellent results -- so excellent that we have just decided to stop buying store-bought tortillas and make our own from this recipe. They're great, so thanks!

Analisa said...

I get that "strictly gringo" thing, too, when I mention flour tortillas. I'm a Fort Worth native and my family - all Mexican - have been in that region since it was Mexico. My grandmother, who never spoke a word of English in her life, made flour tortillas every day. She learned this from her own mother. The only "non-Mexicans" in our family are Tajo (Tahoe) Amerinds. They recall flour tortillas, too. My "gringo" boyfriend tried to tell me flour tortillas aren't authentic Mexican food and I gently (truly) reminded him that Europeans introduces wheat to North America over 500 years ago. So there!
Thanks for the recipe.

RoamingChile said...

Whoop!

Thank you for the recipe. I like the simplicity and the lack of lard. I'm from El Paso, but it's good to avoid the lard when possible. I shall try these in a day or two.

Do you have the corn tortilla recipe online? I'm in Israel... and the only thing I really missed my first weeks here were corn tortillas.

I actually found a vendor, an immigrant from Mexico City via San Diego, California. He wants about $10 for a 1 kilo. Even worse, the super markets have flour tortillas, 8 for about $10.

Insane! So I've decided to at least make the flour ones from scratch.

Shalom!

RoamingChile said...

Hehe. Found your corn tortilla recipe. Gracias.

Jill said...

BEA-U-TI-FUL!!!!

Thanks for sharing this recipe--I'm giving it a try tonight.

Your pictures are gorgeous.

XO

Sherry Sea from Austin said...

As a fellow Texan living on Long Island, I was delighted to discover CTown in Huntington. Although there was nothing from Hatch, there was plenty other essentials for a Tejano kitchen. So I bought everything I could think of, then got home and realized I'd forgotten tortilla mix. I followed your recipe but couldn't bring myself to forego the manteca. So I subbed the 2 tsp of veg. oil with 4 tsp of lard, and I let them rest overnight in the fridge. The results were near perfect. Next time, I will cutback on the lard as the tortillas were just on the edge of fracturing after being cooked and rolled around a filling. You got me to try something new and wow, did it pay off. The dough was much easier to roll out than with the traditional recipe and yours tasted better. Thanks so much!

Adina, mommy to Elijah, Merry and Micah said...

Just made these! Yum!! And easy!

Catzz said...

I am a Homesick Texan living in Georgia. I made these tortillas tonight and they were delish! Just like Las Palapas in San Antonio. When we travel home we always stock up to bring back to Georgia. Thanks to you and this recipe, we can enjoy the taste of a Texas Tortilla anytime!

Another homesick Texan said...

May I just say, I love you. I moved from Texas to Canada, and they definitely don't have real tortillas here. Same as you, I tried every other recipe I could find, they were all so bland and lacking in any kind of flavor. Didn't know if it was me or the recipes.
I found your site this morning, so I made these and they are delicious! Just like I remember them. I've been wanting real tortillas for so long and thanks to you, my husband and I can have them whenever we want now. You're amazing.

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