It’s a great time to “up” your Taco Tuesday game! Who knew tortillas were so much fun to make!? Everyone is going to want to help roll them out and watch them puff and bubble on a hot skillet! And who can resist slathering one right off the griddle with butter! YUM! They’re easy to mix up by hand or with your hand or stand mixer!
These tortillas are so much more delicious than store bought! They’re soft, bendable and taste great with whatever filling you like! You can make them in advance and store them in a zip top bag to keep them from drying out.
What kind of fat do you use to make tortillas?
Lard is traditional, but I didn’t have any on hand. I tested batches with both solid shortening (such as Crisco) and solid coconut oil. I preferred the nice char the coconut oil tortillas developed and the dough was easy to roll-out nice and thin.
Homemade Tortillas Step 1: Make Dough
You can mix them by hand or with a mixer. I used my KitchenAid Artisan Stand Mixer with both the flat beater and the dough hook. Stir together your dry ingredients. Cut-in the shortening or coconut oil until it’s a sandy texture. Add warm water, then knead with your dough hook until a ball forms.
Homemade Tortillas Step 2: Roll the Dough
Divide the dough into 12 pieces and roll each into a ball. Cover with plastic wrap and let rest about 10 minutes while you heat up your griddle or skillet – a dry cast iron pan or griddle works great! I like to work making 2 tortillas at a time. Pat the dough ball into a 3-inch circle with your fingers, then roll as thin as you can to a diameter about 6-inches.
Homemade Tortillas Step 2: Cook the Tortillas!
Cook the tortillas about 10 seconds on each side. The griddle or skillet should be really hot. They will bubble, blister and char a little bit – this develops great flavor!
How to Store Homemade Tortillas:
Homemade tortillas taste amazing right off the griddle, but you can definitely make them ahead of time! I let them cool and store them stacked in a plastic zip top bag. They tend to give off a little moisture in the bag and this keeps them from drying out. I store them on the counter for a day or in the refrigerator/freezer for longer.
After freezing, thaw in refrigerator. They taste best and are more pliable if they are reheated. You can reheat in a skillet or on a griddle. I usually stack them on a plate, cover with a damp paper towel and microwave for 30 seconds or so.