This post is looooong over do.
How long, you ask?
This looooooong. (All those o’s are to represent how long it’s been. Should you totally miss my point there. Ok, moving on.)
I’ve been talking about homemade flour tortillas since I posted this picture to instagram:
Of course it was met with great response for the recipe, to which I answered, and I quote: “I will be sure to post it to the blog asap”.
Y’all. That was a year and a half ago.
ONE AND A HALF YEARS.
Pretty disgraceful.
So on Friday (yes this passed Friday) when I sent out my first newsletter…ahem since 2017 (are we noticing a theme here?) I asked the question: what recipe do you want to see next, then listed 3 that I have in the works. I knew before I even hit send that it would be this recipe. That it should be this recipe. So here we are at looooong last.
My first piece of advice with homemade tortillas is you’re not going to be able to roll them in perfect circles. If you’re ok with that you may proceed. If that’s going to bother you until the end of time, best quit now. Or go ahead and buy yourself a tortilla press.
I have made peace with my misshapen tortillas. The more you make them the better at rolling them you’re going to get but those first few batches….wow. Mine looked like kindergarten art. But at the end of the day they still hold taco meat and that’s really all that matters.
Homemade Flour Tortillas
You Will Need:
2 1/2 cups of all purpose flour
1 teaspoon of baking powder
1 teaspoon of salt
1/4 cup of butter or lard
1 cup hot water (as hot as you can handle it from the tap)
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Directions:
Mix together the flour, baking powder, and salt in a large bowl.
Add the butter and work until the mixture resembles cornmeal. I’m a heathen and just use my hands to do this. If you’re civilized you can use a fork or even a food processor.
Add the warm water and mix together until it resembles a dough. Again I use my hands. Bet you won’t be coming to my house for dinner anytime soon, huh?
Turn out onto a lightly floured surface and knead until all the flour has been incorporated.
Cut dough into 10 portions, roll each portion into a ball then press down to make them into rough disks.
Cover loosely with a clean dish towel, and let rest for 20 minutes.
Warm a castiron pan over medium heat.
Roll out the dough disks to roughly the size of your pan. This is the worst part of this recipe, I promise. We ate lopsided tortillas and misshaped burritos for months, until I finally started to get the hang of it. The main thing is you want them thin. This will ensure a quick cook time and even cooking. There’s lots of good videos on Youtube to show you how to roll them out, but basically start in the middle and roll up, then back in the middle roll down. Rotate the dough 90 degrees and repeat.
Cook in the hot pan until they start bubbling up and browning in places. Roughly about 1 minute depending on how thin you rolled out your tortillas. Flip over and cook for another minute.
Place the tortillas under a clean dish towel after they’ve come out of the pan to keep them warm and to allow the humidity to soften them up.
And voila! Taco night is complete.
Or use later for individual pizzas. Whatever you decide. Your kitchen – your rules.
But do try these. They’re yummy, pretty simple, and you waited a long freaking time for this recipe.
And amen.
