Texas Flour Tortillas

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I didn’t move to Colorado until I was thirteen, so I spent many of my formative years down South, in Texas. My Grammy’s kitchen, the banana tree in our backyard, and the endless summer days we spent at the pool swirl around my mind when I think back to my young childhood. Also, the smell of freshly cooked flour tortillas, hot off the griddle.

My entire family felt disappointed when we ate at our first Mexican restaurant in Colorado. A homemade flour tortilla was no where to be found. Instead, I could taste the plastic from the tortilla package, and a rubbery texture clued me into the tortilla’s recent affair with the microwave. Whenever we went back to Texas to visit family and friends, we’d make a stop at our favorite Mexican restaurant and order 2 dozen flour tortillas to take home with us. Noelle (my younger sister) and I would guard those foil packages with our lives, carefully distributing the tortillas to our greedy family members.

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Why it took me so many years to learn to make my own flour tortillas, I don’t know. But since I recently again moved back to Colorado after a brief stint in Austin for graduate school, I’m glad I have a recipe now. And trust me, making flour tortillas is FAR easier than you think. If you’re daunted by yeast breads or tepid about making a layer cake from scratch, this is the recipe for you. You’ll have your friends and family knocking down the door. You can turn Tuesday Taco night into something spectacular. And all it takes is a little time, a few ingredients and a hot griddle.

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These tortillas are decidedly Tex-Mex. They aren’t “authentic” Mexican because there is no lard…and warm milk is used instead of water. But if you’ve ever sat down at a good Tex-Mex restaurant, you know they have certain things going for them. Thick and chewy tortillas are one of many assets.

And because this baby is kicking me while I type, I thought I’d share the most recent picture of my ever-growing stomach.

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Flour Tortillas

*Adapted from Homesick Texan

2 cups all-purpose flour (1 cup whole wheat flour can be substituted for 1 cup all-purpose)

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons oil

3/4 cup warm whole milk

Mix together the flour, baking powder, salt and oil. Slowly add the warm milk and stir until a loose ball is formed. Knead for two minutes on a lightly floured surface. Dough will come together into a soft ball.

Place dough in a lightly oiled bowl and cover with a damp cloth or plastic wrap for 20 minutes. After the dough has rested, break off into eight sections, roll each into a ball and then cover balls with damp cloth or plastic wrap for 10 minutes.
After dough has rested pat one ball 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. Keep rolled-out tortillas covered until ready to cook.

In a dry iron skillet heated on high, cook the tortilla for about thirty seconds on each side. Your tortilla should start to puff when it’s done. Place on a plate and cover with a napkin until ready to serve.

Monet

Anecdotes and Apple Cores

40 thoughts on “Texas Flour Tortillas

  1. Bonnie

    I am going to do this recipe because I, too, miss those real tortillas that we had in Texas! I so enjoyed your last post and seeing baby Lucy’s room. Can’t wait to see her in it!

    Best,
    Bonnie

  2. Annie

    Yum-there’s nothing in the world like a good tortilla! I haven’t made them myself but I have had some amazing homemade tortillas. I’ll have to give it a go. Adorable bump!

  3. Laura

    This is basically the recipe i use for tortillas..except i use warm water instead of milk. SO, good! We never buy store bought!

  4. Monica

    Awesome recipe – thanks for sharing! I never thought about making homemade tortilla and certainly never realized how easy it could be. I have to try this one day!

  5. Charisse

    I loooove tortillas. My MIL makes them…but uses a tortilla mix!?!?!? I just want good old tortillas….guess I have to make them myself. *SIGH*

    By the way, the grey and white kind of blended into the background of your picture and for a minute all I saw was you in the green cardigan looking decidedly UNpregnant and I freaked out a bit. But I am better now. :)

  6. honeywhatscooking

    man, i didn’t even notice your bump with that blue blazer, the bump is gray and white so i had to do a double take. haha, i could only imagine eating at a mexican place in colorado. I think texas and california have the BEST mexican food, and probably also new mexico. I hope to try it out there someday. :)

  7. TheKitchenLioness

    Monet, terrific looking tortillas – we do not make them that often around here and I have tried my hand only at one recipe so far. I did not really like how that turned out and next time I am planning on serving tortillas, I will most certainly remember to come back here for the recipe.
    Have a great Thursday! You are looking wonderful!

  8. Jenny @ BAKE

    I can’t believe how big your bump is! you must be so excited! this recipe looks amazing I think I’ve only ever had store bought tortillas before so I’m going to have to try these homemade ones!

  9. ChgoJohn

    I stopped by to thank you for your visit and, lo and behold, you’ve just posted a tortilla recipe. So, thanks for the visit and for the recipe.

  10. Jessie

    I’ll never buy tortillas again! This recipe is so easy, there’s no excuse not to give it a try :) There’s really nothing like a fresh, hot tortilla. Have you ever been to Efrain’s? It’s a bit north of where you are, but they sometimes have fresh (I think?) tortillas. Still, homemade are best.

    Lucy must be kicking like crazy! Almost here! :)

  11. Leah @ Why Deprive?

    These sound so delicious. I’ve never made my own tortillas before, and I keep saying I’m going to try. I have a feeling that once I do, I’ll never want to go back to buying them.

  12. Ann

    I just found your blog through a link from “A Thought For Food” blog… and I’m so happy I did. I can’t wait to make these for our next taco night. My boys are going to love them… though I have a feeling I should probably make a double batch. I could devour these right now with just a little bit of butter.

    1. Monet Post author

      Hi Ann! I’m so glad you found my site! I love Brian :-) And I hope you enjoy these tortillas as much as we did. A double batch is a GREAT idea.

  13. Hannah

    Hi Monet, I’m delighted to discover your blog and I’m enjoying browsing. Homemade tortillas are just the best – I lived in Southern California for a long time and our favorite Mexican spot was due to the marvelous tortillas that the owner’s grandma made…we’d always buy extra to bring home. Congratulations on becoming a mama soon! My babies are in high school now and I’ve loved every stage of parenting. Truly a joyous time! You look radiant and lovely. I hope the remaining weeks are comfortable for you.

  14. Joanne

    LoOoOoOve that baby belly! I hope mine someday looks that adorable!!

    My roommate in college was from Phoenix and she was always disappointed with the Mexican food here in the northeast. I’ve been meaning to try my hand at my own tortillas because the ones you can buy are so lackluster. Thanks for the inspiration!

  15. Vegan Thyme (Kelly)

    Hi Monet! Your post is perfect timing for me–I am craving fajitas for dinner–have been for a week. Sooo, off to the store for some peppers. These look super yummy, and I’ll make them tonight. . . Oh my, how you glow!

  16. Josiah Marsh

    Tortillas are a staple of Mexican cuisine, used in tostadas, burritos, tacos, enchiladas and many other dishes. If you’re a true fan of authentic Mexican food, it’s worth learning how to make tortillas from scratch. They’re delicious, and far easier to make than you might think. The only ingredients you need to make tortillas are a little water and masa harina flour, a special corn flour that can be found in the international section of many supermarkets or at specialty stores that stock Latino foods. In Mexico, home cooks make tortillas in a comal–a disk-shaped griddle, made of clay or cast iron, that can fit over just one burner or cover several–but a regular skillet or non-ridged griddle works just fine. And if you really get addicted to making your own tortillas, it’s worth investing in a tortilla press; they’re relatively inexpensive, and make it very easy to flatten tortillas quickly and evenly.

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  19. Katrina Sweeney

    There was a time when making tortillas was something I did every morning. When I was first married, I would get up two hours early simply to make burritos for my husband to take to work with him. It was something that all the women that I knew back then did, and many still do. You make the tortillas, cook some eggs with meat, or re-fry some beans, and send your man off with a half dozen burritos for him to have at work or to share with the other men who were not married. It was a tradition that I let go by the by when I went back to school and then to work. I found that buying a dozen or so tortillas at the store was easier and making burritos was just something I no longer had time to do. I think that both my husband and I forgot just how good a fresh, home-made tortilla filled with a variety of meats, beans, egg or potatoes, and doused with some good home-made salsa could taste. Even after retiring and getting back into the kitchen more, I still don’t make tortillas every day, but I do make them more often.

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  24. SIerra

    OMG, I live in Texas and you are so right!! They just arent the same if they arent thick and fluffy!! Im so excited to try these out they look perfect!
    -Thanks=)

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