So I have been trying to make my own tortillas. I’ll found a recipe online that was flour, water, oil, and salt that seemed decent but wasn’t very good. I essentially made tortilla shaped crackers. I’m high altitude, but with nothing rising I’m not sure that matters? Anyone have a good recipe they can share? I’m kinda going for authentic styles that you would get at a taco shop.
Thanks!
Try using lard or shortening instead of oil, like this:
https://www.mexicoinmykitchen.com/flour-tortillas-de-harina/
This looks like a good recipe. Lots of great comments that I’m going to try.
Thanks for the reply!
Damn that sounds really unhealthy
Edit: Apparently I was really wrong. Sorry for upsetting everybody
It’s an authentic delicious tortilla recipe. Nobody asked for a crappy lite tortilla recipe. Not cool to yuck someone else’s yum man.
Need a better fat for this application. Also you didn’t specify hot water, which is essential according to every abuelita I’ve talked to about it.
I think I just used cold water, so that might be an issue. I also didn’t cover the dough while it rested so I’m sure it dried out a bit. Thanks for the tip.
Sounds like they might be drying out, maybe while they’re waiting to be cooked. You can keep them under a moist towel while waiting if that’s the issue. They might also be cooking too long. I don’t have a great sense of what doneness looks like for tortillas, but I imagine knowledge mostly comes from experience.
Post pictures when you get a good batch!
I think both of these might be problems. I definitely didn’t cover the dough and the ones I cooked at a higher heat for a shorter time did come out slightly better.
Thanks for the tip. I’ll be sure to post again if I get anything worthy. 😁
Most recently, I used this flour tortilla recipe and was happy with the results. I found having a video helpful as another form of feedback to see if I was following the recipe correctly.
I use hominy corn. Put the dry corn in water for 24 hours then cook in water and add salt. Once soft put through a food mincer. With the minced corn make balls of about 30 grams and flatten until you have a tortillaEdit: forgot to mention that once you have all the balls in a tortilla shape you need to cook them in a nonstick pan
This is my goto recipe. I use the butter variant and they’re fluffy, chewy and perfect every single time. I used to use a press, but didn’t care for how small the tortillas ended up so I mostly smash the dough balls with a large pan or something similarly silly.
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Water, oil, salt, flour is basically the recipe for crackers.
You need to add leavening and use lard or vegetable shortening.
