Instructables

Eat Good Food: Make your own tortillas

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It's just not fair.
I live in Michigan, have completely bland ancestral taste buds, and grew up on a mixture of celery salt and black pepper. Spices, intriguing food, and fat of any kind just weren't my mom's forte. That being said, she did a good job feeding all four of us ungrateful kids, but she instilled in us a terror of fat, spicy food, and international cuisine. We've all been on a mission to rescue our palettes ever since. My brother lives out west, and thrives on the spiciest food available. My oldest sister married an amazing Hatian guy who makes kickass food, fish heads and bones aside...;) My other sister just ferments everything. :)
Anyway.
Today I'm making what are supposed to be "authentic Texan tortillas." Apparently they're different from their bland, rubbery and thin northern cousins made from nothing but white flour and a complete lack of sunshine. Who knew sharing a border with Mexico could do so much for flatbread?
 
 
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Step 1: Start your mixers!

Mix together these ingredients:

2 Cups all-purpose flour
1 1/2 tsp baking powder
1 tsp salt
2 tsp vegetable oil

It's gonna be dry and crumbly, but that's perfectly normal. Just try to incorporate the oil into the flour/salt/baking powder mixture.

Step 2: Add the Milk; Slowly

For this step, you'll need:

3/4 Cup warm milk.

I used my skillet to warm it up, because I only have one saucepan, and it's in the fridge holding tuna chowder right now.
It doesn't really matter how you warm up the milk, just don't overdo it. You don't want to burn the milk to the bottom of your pan/make it all frothy and hot, because...that's just not what you want for tortillas.

Add the warm milk about 1/4 Cup at a time. Mix after each addition: this allows the milk to get well mixed in before things get soggy.

You'll end up with a sticky ball of goo.
This is perfectly okay.
Don't worry.
Just keep on reading.
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Ethnic food in Michigan? That does seem to be surprising. I am in California so I can not imagine a place that does not have variety.
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ParkerSmith5 months ago

Eating good food is esential to keep healthy. The tortillas are just yummy and tasty. Nice post.

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RaymondSmith6 months ago

one word for the article is awesome. I just love tortillas like anything.

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ParkerSmith7 months ago

Really your blog is
very interesting.... it contains great and unique information. I enjoyed to
visiting your blog. It's just amazing.... Thanks very much

they came out a little chewy but other than that were great

is is possible to use this to make nachos from ?
gulnar1 year ago
This recipe looks fantastic, I will try it out with wholemeal flour, as I hate the pricing (and taste) of the ready-made tortillas here in Poland;)
Thanks for sharing!
sphinxy6 years ago
This have to be the weirdest tortilla recipe ever! :) I am guessing this are based on the tortillas de harina... tortillas are far simpler and faster and with far less ingredients... great recipe though... it's interesting to see the different kinds of tortillas...
what do you mean far less ingredients. it only uses four..
Tortillas only use two... Water and corn flour. At least our kind of tortilla... Their taste is not something out of the world but fresh tortillas with fried beans and sour cream is the best!
stephNY sphinxy4 years ago
Corn tortillas are made of corn flour and water, and are used for tacos and chips, but burritos, fajitas, and empanadas are generally made from flour tortillas of this type.  Most Latin groceries in NY carry both.
And I agree with you about fried beans! 
Phoghat stephNY3 years ago
And in Mexico too. They should know right?
bettbee sphinxy6 years ago
I'm curious, what ingredients would you recommend? (Hint, hint . . . perhaps you could make an instructable?)
sphinxy bettbee6 years ago
yeah, i think i might... I've never made one... lol... I just need to get my camera ready... and I'll do it... :D
bettbee sphinxy6 years ago
Awesome!

Even just a recipe in a comment would be great if you've got too much to do to organize a whole instructable with images and stuff. Can't wait!
christydeering (author)  sphinxy6 years ago
I know, right? I've made simpler tortillas, but honestly, these taste the best so far. It feels wrong, it sounds wrong, but it tastes so right...:)
kidmissile6 years ago
Thank you for sharing this great recipe! It worked really well for me. Though I split it up into more balls (14) to make 6" tortillas. For those I cooked the first side for ~15sec until small puffs formed, then flipped and cooked for another ~15sec. Then I flipped one last time back to the first side and waited for the whole tortilla to puff up, about 10-15 more sec. Here's a picture of the different thicknesses I tried rolling with the same size ball, a thick 6" tortilla on the bottom, a gordita-style tortilla next, and then a couple mini pita-style rounds on top.
IMG_2863.jpg
christydeering (author)  kidmissile6 years ago
sweet! I may just try to make some pitas tonight. mmmmm. *is getting hungry just thinking about it* I only wish I had a tortilla press. That would make life so much easier! Though where I would store it in my one-butt-kitchen is another story...
A tortilla press is only used to make corn tortillas. Also, if you're looking for more flavor in your tortillas, try replacing some of the white flour with whole wheat. I usually replace 1/3 of the white flour with whole wheat, and haven't needed to make any adjustments to the liquid.
try a little lard instead of oil, it makes it more fluffy and thick
Now THAT"S Spanish
Nice tip about the whole wheat flour. I only use my press for corn tortillas, but I don't see why you couldn't use one to quickly press small balls of this dough to make mini pitas like I pictured. Would be a nice alternative to breaking out the rolling pin and flouring a surface for rolling the dough. Actually, I'll give this a try some time and report back on whether the press works.
NO!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
real tortillas must be made by hand. they need to be thicker than the ones in the instructable, and must have different ingredients. as someone who grew up in new mexico, i gotta say that it is wrong to use a tortilla press. if you want, i'll give you my abuelita's recipe.
Real tortillas are made in a tortilla press (available in Spanish neighborhoods or online)
Please, share your recipe with all of us! And think of the poor exclamation points next time, hehe. ;)
I just tried another thing last night with your dough: split it into just four balls and rolled them out sorta oval-shaped and baked them on a sheet in a 500F oven for ~5 minutes. The things turned out basically like flatbreads; after slightly browning, we took them out of the oven and used them to make thin crust pizzas: topped with pesto and a thin layer of cheese and thin sliced vegetables. Popped them back into the oven and top-broiled for just a couple minutes! I know what you mean about dwindling room in the kitchen! I have to restrain myself every time I see a gagdet that I want. Though you'll get by just fine even using just your hands or your trusty rolling pin to get the pita style going.
mackbuck3 years ago
Interesting recipe.
Thanks for this cool Instructable........ I will def. try this!!!!!
ugania3 years ago
Just made these for a family meal of Fajitas - Absolutely brilliant. Very easy, even though I'm only 14!
johnvile4 years ago
WTF Flour?
dawgz0314 years ago
good god....can some one please tell me why my tortilla taste bad??.......please....i need some hints..........its a little bit bitter.....i dont know why........

can some one please tell me how can i add some flavor to it?

foo leave the tortillas to the mexican viva mi raza.
I am interested in trying this, but first I want to know how soft/flexible I can expect these to be. They look good, but I do not want them to break when going to make a taco. Thanks for the instructable!
As a general rule, the fresher the tortilla, the softer. I haven't made them according to this instructable, but just from the images it looks as though these may be stretchy to the point of tearing if you try to make a burrito. If for some reason you just want to make a soft taco without a closed end, I think these tortillas will be just fine, but the folds of a burrito may be too much. It seems, perhaps rather logically, that you can really lower your chance of a break if you just go easy on the filling. It's hard, I know, but sometimes you really don't need as many beans and as much meat as you think you do.
An extremely effective way of heating a cold tortilla, I've found, is just laying it on the (gas stove top) burner on high at about seven seconds per side. I've grown up in Texas doing it like this, and it works quite well, I must say.
bdubu5 years ago
Got my mouth watering... Thanks for the instructable!
bobhill1255 years ago
lol make some balls
miaspamm5 years ago
I made them last night. They're amazing! Thanks so much!
TheBestJohn6 years ago
tried these... Man they were thick and rigid... my fajitas turned out to be a platter lol. I guess I need to get a better rolling pin. I made massive ones with my dutch oven.
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