A little over a month ago my dad decided to have tacos, but after everything was prepared he realized he was out of tortillas! So of course he took to the internet to find a quick and easy recipe for him to make some from scratch and with that he fell in love. Tacos are my one true love, I think. They have always been there for me, so when my dad invited me over for supper one night I was very excited to enjoy my favorite food and even more ecstatic to try his beloved homemade tortillas. I’m not sure what kind of magic is in these shells, but it took one bite and I was completely enamored by the texture, flavor, and stability it gives the spicy and delicious taco. So of course, I got the recipe my boyfriend fell in love just the same and now these are the only tortillas we eat so I have to share this with you!
Total Time: 30 minutes or less Yields: 8 Shells
2 cups of all-purpose flour
1/2 tsp salt
3/4 cup water
3 Tbsp olive oil
That line represents where my fathers basic ingredient list ended, but this simple recipe got me thinking about all of the endless possibilities that can be created with this dough. My boyfriend is not a very adventurous eater so I am limited to what I can make here, I will add my suggestions so I can live through you in a sense!
To the basic ingredients above I added:
1/2 tsp black pepper
I love the way the little black specs spread through out the off-white dough and added a little extra spice. I will list some additional ingredients to give the tortillas some additional flair.
Chili Lime Tortillas
1/2 tsp chili powder
Zest of 1 lime
Whole Wheat Version
Substitute all-purpose flour for whole wheat flour
Cilantro Pepper Tortillas
Chop up some fresh cilantro really finely or 1/2 tsp dehydrated cilantro
1/2 tsp black pepper
Garlic Pepper Tortillas
1/2 tsp black pepper
1/2 tsp garlic powder
The possibilities are endless, let your creativity fly!
- Combine all dry ingredients in a large bowl (flour, salt, any additional seasonings).
2. Drizzle in olive oil and water and mix together.
*Mack’s tip: Whenever I made any kind of dough (bread, noodles, tortillas, etc.) I always start off with the minimum amount of water or flour but keep additional amounts on standby. The humidity, moisture in other ingredients, and adding additional seasonings are all factors that can alter the outcome of any dough. So keep an eye on the dough, you want it to simply come together; if you notice an abundance of dry flour add more water, if the dough feels runny or sticky add more flour.
*Mack’s tip: I begin mixing all ingredients together with a silicone spatula, then switch to my hands once I get a nice start on the combining process.
3. Place the dough on to a floured surface and knead 10-12 times, add flour to the wet spots or water to the dry spots. Let rest for 10 minutes.
4. Divide dough into eight portions
*Mack’s tip: When dividing up the dough I split it in to halves, so it goes from being one big ball to two, from being two big balls to four smaller balls, and so on. Every time I split it in half, I turn it in to ball. If all divisions of the dough are the same shape it is much easier to compare size and adjust the balls if needed.
5. Roll each portion in to a 7 inch circle on a lightly floured surface.
*Mack’s tip: I have a silicone mat that has a guide to show when your dough comes to the desired size. This works great for pies, the homemade tortillas, and also if you want to have a barrier between your counter and whatever food you are preparing.
*Mack’s tip: Whenever I roll out the dough I normally start off using my hands and then use a rolling pin if necessary to finish perfecting the shape, this is all personal preference.
6. Prepare a nonstick skillet with a nice coating of cooking spray and cook the tortillas over medium heat for 30-60 seconds on each side or until lightly browned. Add more cooking spray between each tortilla.
*Mack’s tip: DO NOT walk away from these while they are cooking, your main focus while the tortillas are in the skillet are the tortillas! I made the mistake too many times of getting distracted while these are cooking and coming back to them being more crisp than I wanted. Still delicious though.
*Mack’s tip: For a crispier shell you can definitely cook these a little longer, but for soft shells 60 seconds a side is the maximum amount.
And there you have it! Fresh, delicious, homemade flour tortillas! I hope you enjoy this recipe as much as my family and I do.