I’m a huge Mexican food fan. Honestly who isn’t? We usually have some sort of Mexican dish at least once a week. A little more than a month ago, while making fish tacos, my friend Kylie introduced me to the uncooked flour tortillas that you can buy at Costco. They are so good and just as easy as heating up a pre cooked tortilla. After having these, my inspiration to make my own tortillas was renewed.
Making my own tortillas has been on my list for a while but I’d never gotten around to it. With the memory of Costco uncooked tortillas fresh in my mind, I went searching for a recipe. I settled on one from Rick Bayless’s cookbook.
I was surprised at how easy these were to make. The most time consuming part was rolling them out (you want to get them super thin). They were definitely worth it, so much better than store bought. I wrapped the leftover cooked tortillas in foil and put them in the fridge. They were good reheated for 2-3 more days.
If you don’t feel like making your own, I highly recommend the uncooked tortillas from Costco. A little more than a year ago Kylie also got me hooked on Juanita’s tortilla chips and I haven’t bought any other brand since.
Try these tortillas topped with some slow cooker pulled pork!
- 2¾ cups all-purpose flour, plus a little extra for rolling the tortillas
- 5 tablespoons vegetable shortening
- ¾ teaspoon salt
- ¾ cup very warm tap water
- Combine flour and shortening in a bowl and work together using your fingertips. Make sure to thoroughly combine the flour and fat or else your tortillas will have a strange consistency.
- Dissolve the salt in the warm water. Pour about half of the water into the flour and shortening and mix with a fork. Add more water until all the dry ingredients have been dampened. You may need to add a little additional water to accomplish this. For me, ¾ cup of water was the perfect amount.
- I made mini tortillas as well as larger ones. This recipe will yield (24) 3-4 inch tortillas or (12) 7 inch tortillas. For mini tortillas divide the dough into 24 equal portions and roll into balls. For larger tortillas divide the dough into 12 equal portions and roll into balls. Place the balls of dough on a plate and cover with plastic wrap. To make the dough easier to roll out you’ll want to refrigerate it for about a half hour.
- On a floured surface, roll the balls of dough into either 4 inch or 7 inch circles by continuously rotating the dough as you roll until tortillas are ⅛ – ¼ inch thick. I like tortillas on the thin side so I was sure to roll mine nice and thin.
- Heat a non-greased skillet over medium-high heat. Cook each tortilla for about 30 seconds on each side. The tortillas should bubble slightly and have some lightly browned splotches. Be careful not to overcook the tortillas or they will be crisp (If this happens to any of your tortillas, use them as tortilla chips!). Stack the cooked tortillas in a dish cloth or towel as they are finished cooking.