How To Make Fresh Tortillas
Discover > Texas Recipes > How To Make Fresh Tortillas
Tortillas are traditional Mexican flatbreads that recipe date back farther than 12,000 years. Traditionally ancient tortillas were made with ground corn, which is how some still prefer them today. They’re so easy to make you don’t need any special equipment, although there are some you can buy to make the process easier. If you do choose to do them by hand there is some tedious rolling which you can get the hang of after a few tries. Don’t be put off though, that’s why we have these recommendations.
There are tons of people who make their own tortillas, and it’s not much of a hassle. It’ll only add around 15-20 minutes to your cooking time but will pay off with warm, fresh, blistered tortillas. The fresh ones actually tare like fresh bread and just feel better in your mouth. It’s worth it.
Unbleached flour (how long does flour last?)
Masa Harina (how long does masa harina last?)
Tortilla press
Tortilla parchment rounds
Rolling pin
Griddle
Tortilla holder
I always prefer buying unbleached flour, masa harina, tortilla press, tortilla parchment rounds, rolling pin, griddle, and tortilla holder online because of the added convenience!
Unbleached Flour
If you got the less traditional flour route I recommend you get pre, unbleached all-purpose flour. It’ll help with the color of the tortilla and with the texture. I’m not going to say anything about nutrition, some say it’s healthier, which I believe but only in trace amounts. The real appeal to unbleached flour is that it’s got a rougher grain than bleached flour. Because bleached flour is processed it's whiter, milled finer, and has a softer structure.
You may not bake as much as I do, but I find it really helpful to buy my flour in bulk. It has a shelf life of around 6 months if it’s stored correctly so think about how much flour you really use. Even if you don’t bake that much it’ll be cheaper and more convenient, maybe in case you make in bulk for grandchildren, bake sales, etc.
You can get a 5-pound bag of Bob's Red Mill Unbleached Flour and have it last for a good while if you're looking for Non-GMO, unbleached flour for your tortillas.
Masa Harina
Masa harina is dried, finely ground corn that has been cooked and soaked in an alkaline bath made from water and slaked lime or Calcium hydroxide. It gives the flour it’s distinct color and flavor and forms of it have been used in Native American and Mexican cooking for centuries.
It’s a little more expensive at around 23 cents an ounce, versus the traditional 7 cents per ounce if you buy in bulk. It can be a little tricky to find if you’re not at a special marketplace, so ordering it can just be a lot easier.
If you want locally produced Masa Harina, check out our listings here on TRF. or order some Bob's Red Mill Organic Masa Harina straight from Amazon.
Tortilla Press & Parchment Rounds
These normally come in 3 different materials. Cast-iron, Cast-aluminum, or wood. Wood is the most traditional although can be the most expensive and harder to find. If you want to keep it traditional, you can go with Tortilla Press made from Red Oak, not only is it stylishly functional, but it can serve as an excellent conversation piece as well.
Cast iron is durable, stylish, and also relatively traditional. Just remember to keep it seasoned. A good example of a great cast iron Tortilla press is the 8-inch Victoria Cast Iron Tortilla Press.
And finally Cast-aluminum. It’s lightweight, resistant to rust, and also cheap. I wouldn’t recommend one to a Mexican food enthusiast or anyone who likes to cook, But they have their uses. Such as outdoor in unfavorable conditions. If you just need one for a couple of uses or just for the utility of it, I recommend the IMUSA 8-inch Cast Aluminum tortilla press, it's cheap and it gets the job done!
Parchment rounds are grease paper cut-outs that are meant to fit onto your tortilla press to make sure it doesn’t stick. They're handy and make the job a lot quicker because you can quickly stack the tortillas on top of each other without worrying about them sticking together. You can get a big box of them with 200 papers which can last you a while. Depending on how much Mexican food you cook and eat. A box of 200 unbleached 10" parchment rounds from Geesta is under $13 on Amazon so it's more than enough for a few Tortilla sessions!
They’re really easy to handle and once you get your hands on one you’ll be able to see and feel how it works immediately. Just open lift the handle so you can unfold the pans. Either flour each side, or if you have them lay parchment rounds use those, place the dough balls into the middle and press down hard for a few seconds. Open the press, then you can simply slide it off with the parchment paper and set it aside to make the rest.
Rolling Pin
I don’t know what it is about metal rolling pins. I’ve never liked them, especially not for tortillas. The flour doesn’t really stick to them, they’re easily influenced by the temperature of the room and your hand. Not hating on metal rolling pins they’re just not me. I recommend you go with a classy wooden rolling pin instead.
While rolling tortillas out by hand can be frustrating at first, once you have the hang of it, it’s one of those skills you never lose. To make it easier here’s some advice: Begin by flattening the ball of dough with your hand then flatten it with your palm. Take a floured rolling pin and slowly start flattening the dough moving in one direction only. Roll gently to the top or bottom of the disk, turn it around 45 degrees, then repeat until the tortilla is uniform, round, and is about the thickness of a quarter.
Griddle
Griddles like the Lodge Pre-Seasoned reversible griddles make the best flatbreads and leave the most satisfying char marks on a tortilla. You can buy one unseasoned or pre-seasoned although you’ll eventually have to end up seasoning your own cast iron after a bit of use. When you make your tortillas, place the griddle onto high heat, ass a touch of butter, olive oil, or lard, then slap the tortilla onto it and let it cook for around 30 seconds on each side. Remember cast-iron isn’t safe for the dishwasher nor is it good to let air dry because of the rust damage it will cause.
Tortilla Holder
Not having a perfectly warmed tortilla puts a drag on any dish you’re cooking or eating. These tortilla holders make sure that doesn’t happen and gives you something authentic looking for the table. There’s a huge selection of material, design, style, and capacity to choose from when you get a tortilla holder and they’re hardly expensive. It depends on who and how you want to serve; Ceramic holders look authentic but are easy to chip and break, plastic will be incredibly durable but not the best for the environment. Fabric holders save space and are convenient, but not exactly traditional. There is an authentic and eco-friendly alternative to all of these, and that is a truly authentic Mexican, handwoven tortilla basket.
How To Make Fresh Corn Tortillas
Ingredients
- 2 cups masa harina (Check to see if it’s for tortillas and not tamales)
- 1 1/2 to 2 cups very warm water
Instructions
- In a large bowl, combine masa harina and the 1 1/2 to 2 cups of very warm water. (If applicable, follow directions of the package. Amount of water may vary per brand.) Mix and let it sit for 5 minutes or so.
- Kneed the dough. Work the dough for several of minutes. The dough will become pliable as it is kneaded. If the dough seems too dry or too wet, add a little more water or masa to the dough.
- Pinch off a piece of dough and roll it into a ball, the size of a plum or a slightly larger golf ball. Make 16 to 18 balls of dough.
- Press the tortillas. Prepare two pieces of plastic in the shape of the surface of the tortilla press. Place dough in between the two sheets of plastic. Gently close the tortilla press until the dough has spread to a diameter of 4 to 5 inches.
- Heat a large skillet on high heat. Working one at a time, lay tortilla down on the hot pan. While tortilla is cooking, press on the next tortilla.
- Cook the tortilla on the hot pan for 30 seconds to a minute on each side. The tortilla should be lightly toasted with little air pockets.
- Serve immediately or refrigerate and reheat!
Nutrition Facts
Calories
52.01Fat
0.55Sat. Fat
0.08Carbs
10.87Fiber
0.91Net carbs
9.96Sugar
0Protein
1.32Sodium
1.82Cholesterol
0
How To Make Fresh Flour Tortillas
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- â…“ cup extra virgin olive oil, vegetable oil or neutral flavored oil
- 1 cup warm water
Instructions
- In a medium-size bowl, combine and mix flour, salt and baking powder. Make a well in the center of the dry ingredients and add the oil and water. Stir well from the bottom up, until all dry ingredients are incorporated and the dough begins to come together forming a shaggy ball.
- Transfer dough onto a lightly floured work surface and knead until the dough is nice and smooth, about 1 to 2 minutes.
- Divide dough into 16 equal portions. Lightly coat each piece with flour. Form into a balls and flatten with the palm of your hand. Cover with a clean kitchen towel and allow to rest for at least 15 minutes to 2 hours before proceeding.
- Heat a large pan over medium heat. Lightly flour work surface and rolling pin. Roll each dough piece into a rough circle, about 6-7 inches in diameter. Separate uncooked tortillas with a parchment paper to avoid sticking together.
- Once pan is hot, place one dough circle into the pan and allow to cook until the bottom surface has a few pale brown spots and the uncooked surface is bubbly, about 45 seconds to 1 minute. Reduce the heat a bit if it browns too quickly. Otherwise, increase heat a bit if it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas. Flip to cook other side for 15-20 seconds. The tortillas should be nice and soft with a few small brown spots on the surface.
- Serve warm or allow to cool for later use.
- Store in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week.
Nutrition Facts
Calories
125.24Fat
4.73Sat. Fat
0.66Carbs
17.97Fiber
0.63Net carbs
17.33Sugar
0.06Protein
2.42Sodium
177.11Cholesterol
0Next up! Use your freshly made tortillas and bake up some quesadillas and more on a sheet pan. Learn more about this handy cooking tool here.
