Friday, July 20, 2007

Tortillas de Harina / Flour tortillas



Tortillas de Harina
Flour Tortillas (wheat)
(this are NOT to be confused with CORN tortillas. Corn tortillas are made with MASECA, this are made with plain wheat flour, or you can use whole wheat also. Flour tortillas are rolled with a rolling pin, NOT pressed with a tortilla press)

These tortillas are great for quesadillas or burritos (I guess you could even do “wraps” with them, as long as you use them warm, otherwise they’re not very flexible). They are moist and buttery, and even if they don’t come out perfectly round (mine never do!), you can wow your friends and family! They are not as good as my mom’s, but they’re pretty close.
UPDATE!(july 2012). I wrote this post 5 years ago. We had recently moved to Switzerland (still here), and I was trying to a)do something with my time (now I have an almost 4 year old to keep me busy), b)bring some familiarity back to my life, it was overwhelming to be in a new country living a new life.
I pinned this (and a couple other posts) on pinterest, just trying it out, and I am super surprised to see how many visits it brought. I will read the comments and try to update the recipe to answer questions. Thanks!

revisions/comments in red


(makes about 35 tortillas about 6 inches in diameter)

1 kilogram of Flour (all purpose OR whole wheat) + 1 cup for rolling surface (=2.2 lbs, OR 8 cups)
1 1/2 cup vegetable oil (I used oil because it was easy to find in a Swiss supermarket. I had just arrived to Switzerland and I did not know the language or the products. Please feel free to use vegetable lard. Lard is actually the "traditional" ingredient) (Also, I've had good results using less oil/lard, so feel free to experiment)
1 tbsp. Baking powder
2 tbsp. Salt (or less)
1 1/2 cup warm water (as hot as you can handle to mix with your hands)


  • Mix your dry ingredients
  • Make a “hole” in the middle of your “mountain” of flour.
  • Add oil (or melted vegetable lard) and water and start mixing .
  • When the dough is firm enough to handle, knead it a bit on a flat surface.
  • “break” pieces off the dough (about the size of a golf ball) by squeezing it with your thumb and index finger (like you’re choking it :))
  • Make several round balls (called “testales”), and place them on a floured surface (cookie sheet works great).
  • Let the testales rest for about 30 mins. covered with a damp towel. (comments say 1 hour works best, I will try that, although it's just too long for me to wait :)
  • Place a testal on a floured surface. Flour your rolling pin and roll. Whatever technique you use for rolling… just spread them enough so they are bout 6 inches in diameter. (do not try a tortilla press for flour tortillas :)  It just doesn't work)
  • Cook your tortillas on a “comal”, flat griddle or skillet at medium heat (mine was on 6 on an electric stove). You don’t need to oil the skillet (there’s enough oil in there). 
  • Just like with pancakes, the 1st one is never good, but the rest are delicious.
  • You can pile up the uncooked tortillas, they won’t stick. (but not more than 5, and keep them far from the hot stove, otherwise they DO stick together)
  • My process is usually: flatten, place in comal, flatten another one, turn the one in the comal, flatten another one, remove the one from the comal and repeat!
  • It takes about 1 minute to cook on the 1st side (you will see some bubbles appear on the surface, this is normal), then you turn and press with it down with a flat turner to make a bubble again it takes about 30 seconds on the second side. Do not overcook or they will turn hard like cookies. delicious cookies, but not good for burritos. 


Eat them warm with butter, avocado, queso, or refired beans, but to freeze or refrigerate, make sure you cool them spread out on a flat surface before bagging them.

(on the photos I had henna in my hands… they’re not dirty! Hehe)

thanks to all those who have taken the time to comment and give tips and feedback! I don't know why I cannot reply on each of your comments individually... but I read them and I appreciate them!

156 comments:

Abril said...

Jazy making tortillas?! It's the end of the world as we know it!! I only tried making them once and it was hard, but worth it. I'll have to try your recipe.
Besos

Abril

Cindy said...

Hi!
Tell me... are they like the ones you can buy on stores, in the bread isle?
Those one are ok to do wraps... yours are not "smooth" when cold?

jazibe said...

to cindy: they are definitely not like the store's. you can tell the difference. (they're not "waxy"). they taste better when warm, they're not very flexible when cold.

Heather said...

Do you know if you could freeze the testales? I am cooking for one - so I'd want to make 2-3 at a time...

Em :) said...

I made some last night, and although they were SUPER tasty (not like the cardboard tasting supermarket ones) mine went hard and stiff in the pan. I thought I may have cooked them too long...

I made them for Burritos, so even though the other half really enjoyed his "mexican pizza" because they were so crunchy, I would have really liked super soft Burritos.

Can anyone provide any advice?
:)

sassyjay said...

These are delish & we made them with things in our pantry. I can totally relate with Em tho - crunchy not stretchy and chewy like I would prefer. Hubby thinks the lack of lard is the problem? > any advice welcomed.

SadieandLance said...

I love making tortillas, thanks for the recipe I'm going to try it this weekend. @em, try putting the tortillas in a plastic bag afterthey come out of the pan, pile them on top of each other, the steam should soften them up a little.

Jennifer said...

Thank you so much for posting this recipe. It is just like the one my mother in law used to make. She has passed away and taught me how to make them using the "just about this much" method that I can't seem to duplicate. Thanks for sharing. :)

...............cata.............. said...

Increible la casualidad, estaba buscando una receta para hacer tortillas, entro en pinterest y encuentro las tuyas en primera pagina.
Muchisimas gracias por compartir la recetas y las fotos del paso a paso.
REgards from Tuscany
Cata

Fashionably Adorned said...

IF you have never had a homemade tortilla you don't know what your missing.. delicious. I can't wait to make some.. In fact the next time I make Chili Colorado, I'm making homemade tortillas with it! yum

MrsF said...

hey i found your recipe on pinterest the other day, and yesterday i tried it, and they turned out absolutely great. ive already tried making torillas at home once, but it was a disaster, so i was a bit afraid to do it, but it was really easy and great. thanks for the recipe!

(ps. i served them with chicken tikka masala. i know its a bit strange, but i usually use tortillas as a substitute for naan:) )

Tandy Belt said...

I did not knead mine long enough, and did not put in enough salt. Still delicious, but too fragile. Knead longer than you do for pie crust.

SweetWahine said...

I cant wait to try this out! Thank you!!!

Bribey said...

AWESOME recipe! Mine weren't hard or crunchy like some other comments state. They were soft, flaky and perfect! It was an interesting dough to work and I was afraid they wouldn't turn out. Boy, was I pleasantly surprised! This will be replacing the recipe I've always used. Thank you for sharing.

Hillary said...

I'm making these right now! I have only ever attempted tortillas once, and they turned out horribly (more like a pita than a tortilla). This dough is really different, so I hope it turns out! I will post when I'm done. :)

Hillary said...

Okay, so I just finished making the tortillas. I found 2 TBS of salt to be WAY too salty, so next time I will definitely cut it back quite a bit (probably only using 1 TBS instead). Also, when I let the balls rest under a damp towel, a lot of oil ended up pooling on the cookie sheet under the balls. Is this normal? I'm thinking I need to cut back on the oil as well, only using maybe a cup instead of 1 1/2 cups? I couldn't get them as thin as the store-bought kind (I even have a tortilla press), but they were very tasty and super easy to make. A much better recipe than the other one I've tried in the past. :)

Megan said...

i love all of the pictures that you have on your recipes to show each step- I wish I did that on mine! maybe I should start! haha thanks for the recipe.. I can't wait to try these!

Leslie said...

Found this post through Pinterest. I've been making homemade tortillas for about 2 years now. When I take them off the griddle I let them sit on the counter for a minute or so to cool enough that I can touch them. Then I transfer them to a large ziploc bag with a moistened folded paper towel in the bag. Close the bag. The heat from the tortilla creates steam and keeps the tortilla soft. When I want to use them again after being in the fridge I just put the entire ziploc in the microwave with the bag slightly open. Because the paper towel has held the moisture it creates the steam thing again, making them soft.

I also roll mine on a silpat silicone baking mat. Works great and you don't need to use any extra flour. I don't flour my rolling pin because the oil in the tortillas stops them from sticking.

AmericanLiteratureStudent said...

Does the 1 kg of flour mean a kilogram? I'd love to make homemade tortillas but just need the clarification. It seems I'm the only one having the trouble though :/

Carmen said...

I have never used oil I use lard that is the way I was taught I will try the oil to see the diffrence it makes, and the reason they do not taste like the suppermarket ones is that they do not have all the presevetives they need to keep them fresh (fresh is not the word)keep them on the shelves longer.

christina said...

i have tried to make them before but they didnt turn out...i will be trying your recipe tonight!!! do you also know how to make tortillas using maseca? my husband would love it if i knew how to make those...

Kelly said...

I want to try and make these but how much flour do I start with? The kg is throwing me off. I don't know what that is. I am not much of a cook...

christina said...

one website i read said that 1 kg=8 cups
not sure if that is correct but i am going to try it out and see if its right...

Israel A. Fuentes said...

I cant wait to try this recipe, when I was a little kid I remember going over to my Abuelas(Grandmothers) after school and eating fresh tortillas. We would spread butter on them after they came off the griddle and we would fold them in half then again into a quarter so the butter wouldnt drip out while we ate them.

In a comment I read about while going the the comment thread I noticed someone say they tryed using or thought about using a tortilla press. Well tortilla presses are for Corn tortillas or Maseca tortillas.

Another helpful tip to the person asking about Maseca tortillas, the recipe can be found on the side of a "MASA" bag, this is the brand of the fine corn meal used in making maseca tortillas and tamales, the recipes really only calls for salt and warm water if i remember correctly. Hope this was of some help!

Again i cant wait to try this, Thanks for posting.

Diana's Dream Sweets said...

came across this on Pinterest today & made them tonight! I halved the recipe & used 2 cups all purpose flour and 2 cups whole wheat flour... they came out delish!!! thanks so much for the post.

O'haras said...

Great blog, congratulations! 
I tried this recipe with disastrous results last Summer, dough was oily and very salty =-(
After few trials, this is one of my favorites! 
I only use 2 1/2 ts of salt, 3/4 C canola oil or one stick of unsalted butter if I am in the mood for Puerto Nuevo tortillas style, water adjustment to 2 1/2 C and up to 3 C, depending on weather. IMHO, resting dough [or balls] for one hour [covered] is key. 
After cooking Roti for years, I've decided to cook tortillas same way with great results: 
Heat your griddle at medium-high, cook rolled tortilla for about 1 minute on the first side [ few brown spots underneath], flip with a spatula and press 'gently' on any bubble on the surface with the spatula, this will cause steam to blow the tortilla up like a balloon 95% of the time while cooking evenly and creating a much softer product. Transfer to a tortilla warmer lined with paper towels. 
My SIL cannot digest baking powder, if you want to omit it, use 50-50% hot water and milk, they will be tender crazy and will balloon just like leavened tortillas. 
Cannot wait to try your MOLE recipe with tortillas, THANK YOU!

LaLa said...

cool beans!! We spend soo much money buying tortillas because we eat them so often..thanks...I'm going to use whole wheat flour!

Insaneman said...

This recipe right here is for those who CANT buy "Maseca". Im not hating on the recipe, Im going to make anyways but surely its not the same as a real tortilla with Corn Flour.

Thanks

Soozyn said...

If you use lard instead of oil it wont be oily, less salt and use BOILING HOT WATER instead of warm and they will stay soft for days on end hot or cold.

Tana'sTable said...

I would love to try this, but was wondering if anyone had tried this with Whole Wheat Flour?

fHeRnY! said...

I tried whole wheat and they're perfect! you can even add a little flavor like chipotle or tomato, pesto...I don't think you can use them as wraps because they're not flexible, but they're way too good! Anyway you can make burritos and change the fillings, great recipe!

Tawanda the terrible said...

Thanks for reminding me how much better these taste when homemade! I used to make them a lot years ago when we lived way up in the mts. I "fried" them in an electric skillet, and they were very fast & easy that way, it went very quickly. Don't cook for very long at all! They're flexible if you don't overcook. Of course I used lard back then, I don't know if that made a difference in the flexibility, but I never had a problem with it. I'll have to try the oil & see how it tastes. Am thinking the idea of a little flavor added is a super idea!

Renee Stephens said...

Just found you via Pinterest and I'm really excited tot try these! Congrats on the new traffic to your blog :)

Renee@http://CasaStephensInteriors.com

patty limon said...

My boyfriend makes tortillas almost as good as my Moms. I have never heard of a tortilla getting hard or crispy or not flexible. He said it's because of too much baking powder. So maybe cut back just a little and always cover with a towel as son as they come out.

PattyP said...

Found on Pinterest. Thanks for the recipe! We will be using lard, also known in Mexican markets as "pig butter". After researching quite a bit online, we found it is no less healthy than other forms of fat. It is the traditional ingredient used in tortillas.

I have found the prospect of trying to make my own tortillas daunting... until now!

Jax Sierra said...

Don't throw away ur old bacon grease, throw it in your torts. Flavor is out of this world. Always cover them up..

Blackmoontiger said...

I found this on Pintrest and started to read some of the comments. I've been watching my gradmother, aunts, and mother make flour tortillas for years. I started to learn young as well. My mother tought me a simple recipe to make tortillas for a small batch:
3 cups of flour
1 teaspoon of baking POWDER
1 tablespoon of Crisco shortening
then add enough WARM water to get a good mix. DON'T USE HOT WATER! Using hot water makes the mix too sticky, so only use warm water. You will knead it for a while before you separate it into little balls.

Farmhouse Blessings said...

Such a wonderful tutorial! I can hardly wait to give this a try this evening. Thank you!

Farmhouse Blessings said...

Such a wonderful tutorial! I can hardly wait to give this a try this evening. Thank you!

Nina Karlowsky said...

Hello, on the issue of the Tortillas going hard after being made, we have always had a Kitchen towel folded over and we stack the tortillas in between the towel after we take them off the griddle. This keeps the tortillas pliable/soft. When you are all done cooking/eating your tortillas you should store the tortillas in a ziplock bag in your fridge. Whenever you need one or two, reheat them on a hot griddle, they will be soft once again. Tortillas are just like any other bread product, if you leave them out in the open, they get hard.

Bekah Barriente said...

I made these tonight and they were a hit and so easy! Thank you!

Carla said...

Para que las tortillas no se hagan duras en lugar de echarles aceite se le echa "manteca" en ingles es "lard" y los testales si lospueden meterlos al refrijerador y despues usarlos.

danameable said...

Hi, I tried your recipe today. They were awesome, it yielded a ton! It was a lot of work but worthed. My husband loved them as well. We made burritos while they were still warm. Please keep posting recipes!

PS - Im trying your sushi next week. 1st time.
Thanks,
Natalie

vallee said...

can't wait to try this as flour tortillas are our faves and love that there is no press involved! thanks!

Luissa Juarez said...

You probably didn't roll it out enough. Try rolling it out until they are almost see through thin.

Luissa Juarez said...

You cannot freeze testales. You can, however, freeze already made tortillas. Just wait for them to cool

Luissa Juarez said...

Actually Mr. Insaneman this recipe is for those that live in the northern part of Mexico. My mom is used to making tortillas de harina. While my dad, being from the southern part, is use to making tirtillaa de maiz. Which is the correct term for corn flour tortillas. I, being accustomed to both, make both. Depending in what I am cooking.

Luissa Juarez said...

Tortillas de harina go hard for many reasons. Not enough lard. Too much baking powder. But it's usually because they are not being rolled out to where it us almost completely thin.

Nora said...

Jazibe, vengo de Pinterest a invitarte a visitar mi página de cocina cacera mexicana. Te dejo el enlace

www.gustausted.com

Saludos!

MARISOL RIVERA said...

When i would do my flour tortillas, i liked to stacked them up and when i was ready to serve them i wud flip them over (so that the bottom tortilla is at the top)...lol the tortilla will be soft and warm and youll be able to make burritos and wraps...etc
Hope this helps you

Deirdre O'Brien said...

has anyone tried these with gluten free flours?

Arleen Wander said...

Can you use white flour instead of wheat?

Aunidayini Hisyamuddin said...

Thank you for sharing. I made thes today and they were perfect

Louise Hofferber said...

I just had to say...its all about the lard..we have made these for the last 50 years...use lard and they will stay softer and more plyable to make burritos,,,mmmmmmmm a few dozen of these and a huge pot of green chile.. you have a yummy meal for the entire family..make the day before and reheat when ready..best way to reheat is oven 400* spread out on middle rack for about one minute. Use while still warm.. just thought I would share..

Diedra Richards said...

Hello,
Just saw your recipe today. Will be keeping it for future use. Thanks for posting it.

Laura Lopez said...

You can keep the testales well cover in the fridge for up to a week. Dough will be sticky just roll in flour

Laura Lopez said...

My grandmother made the best flour tortillas from scratch. The whole neighborhood enjoyed them. In my opinion the are best served with bacon grease refried beans. I always help roll em out but I never learn to make the dough. She measured with the eye lol. These look very similar and I'm going to try to make these. Thank you for sharing your recipe.

Simon Gallegos said...

Too much oil or lard. Also, be careful not to over kneed the dough.

corri/mlmmom said...

Looking for a good recipe for chicken enchiladas with green sauce.

Cynthia Anderson said...

I am making some this weekend

Jean OConnor said...

For INSANEMAN: My best friend is Mexican and runs a Mexican restaurant. She told me that the difference between a burrito and an enchilada is that burritos are made with FLOUR tortillas and enchiladas are made with CORN tortillas. They are BOTH authentic Mexican tortillas. Just different applications.

diana h said...

how long do these tortillas keep in the fridge and freezer? they look really great!

diana h said...

how long do these tortillas keep in the fridge and freezer? they look really great!

Rudy Montes said...

Is there a gluten free recipe without potato starch? My wife has celiacs and arthritis and loved eating flour tortillas until a few years ago.

Teresa Abuja-Burns said...
This comment has been removed by the author.
Rachel Calderon said...

That is way too much oil, try this.
5 cups flour, 1 teaspoon salt, 2 teaspoons baking powder, 1/3 cup oil (canola works best) 2 cups hot water, you may not need all the water so pour a lil at a time

alice Maxwell said...

Sorry Teresa but you do not put baking soda in tortillas, you put baking powder.

miranda sparkman said...

White flour is wheat flour. It is just processed. If it is whole wheat flour then it's not processed. They started calling white four wheat flour to make it sound healthier.

Mumof7 said...

Can you use alternate to wheat flour?
Can you use rice oil I don't eat canola.

chelo shurtleff said...

Hi there! I just want to share another thing to make with Tortillas. I used to make fresh torts every morning 5 am . I made fresh Burritos for my husband for lunch. And had to have them for dinner, plus snacks for my boys lol.
Well I also would refry beans ahead of time, after I roll out the Tortilla I would fill the tort with beans making a TurnOver ans sealing the ends. ( EMPANADAS) Deep Fry them a few minutes each side. My family loved them. Now my daughter in law makes Torts and my son makes the beans! Love Traditions! Consuelo Montano.

Teresa Abuja-Burns said...

Teresa Abuja-Burns said...
I do not melt my shortening, I just add it to the flour, salt and baking powder mixture. Mix with your hands and break up the shortening, then I add my warm water. I also knead my dough for about 5 minutes and let rest with damp towel, then I make my dough balls and roll and cook as I go. I learned my recipe from my mom, which learned it from my mexican grandmothe

April Espinoza said...

Could you use extra virgin olive oil?

Julie E. Tarango said...

Is it 7 or 8 cups of flour? I used 7 my tortillas started shrinking on me n getting hard while cooking

Ruby Jean said...

Just some suggestions...I make these all the time. Best to add hot water just hot enough that you can use your hand in the mix it helps it spread better when rolling it, if it shrinks too much is cause the water was not warm enough.
You really don't need that much oil. Oil makes it taste like crackers Lard is way better its makes softer and taster tortillas. I wrap the left over tortillas with paper towels and zip lock it, it keeps it soft.

Ruby Jean said...

Use baking powder not baking soda ;)

anna garza said...

I didn't see salt in your ingredients, did you not add it?

anna garza said...

How much lard would you add?

Ruby Jean said...

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup of Crisco (lard.... don't melt it.)
1 and ¼ cups warm (best as hot as your hand can take don't burn your hand.. Lol) knead very well. If doe (masa) feels sticky just sprinkle more flour.

Enjoy!

Ruby Jean said...

Dough I mean not doe lol

micis contreras said...

No. It won't taste the same. Is better if you use crisco or other oil

lostinthewoods said...

I use lard and sweet full cream instead of the water...Puebla style.

Liz said...

Use whole wheat flour made for pastry, not whole wheat bread flour.

amorcita Smejkal said...

I've been making tortillas since I was eight . My mom used lard but I use crisco. I add the crisco and water and microwave it for about 4 minutes to get it hot. Pour it in middle of ring and wait a few minutes , then knead. I've made jalapeño , red chili powder tortillas . Trick just remove seeds and grind jalapeños n flour or sprinkle red chili in flour mixture. Oh and I also add a bit more baking powder to keep them flexible.

lostinthewoods said...

Lard is healthier than Crisco

Roger said...

I have had good success pressing these with a glass pie plate.

Brenda Criswell said...

Curious about the tikka masala recipe that you went with??

Dee C. said...

Can this be kneaded in a stand mixer? Or does it have to be by hand?

Ronda Polca said...

My Abuela used flour, salt, lard, and hot water. Put directly on burner for a few seconds the flip and done. The uncooked tortillas can be cut and fried in oil to make sopapillas.

Cinthya Cervantes said...

Sigo sin poder hacerlas ya me han a enseñado a hacerlas ya las trate con la receta y salen como tostadas aunque alguien mas me haga la masa. A d ser algo con mi forma d extenderlas o algo esta algo mal conmigo ajjajaj :-( nimodo lo seguire tratando algun dia me tienen q salir.

Brenda K said...

April Espinoza if you use olive oil, it becomes similar to the Italian piada, used for making piadini... It is delicious!
With olive oil, they are not good for mexican or tex-mex cuuisine.
With oil, they are delicions with Italian cuisine.

Aurora Carcieri said...

Try this. 3 cups of flour, 1 tsp salt, 2 tsp baking powder, 3 tbs lard and 1 cup warm water. Mix until the sides of bowl are clean and dough is not sticky but soft. Then cover and let it sit for 15-20 min. They should be good then.

Aurora Carcieri said...

Yes u can use a stand mixer. I use it to mix mine. Kitchen aid.

Karim Licalzi said...

Put in a 1 gallon freezer bag keep the steam in and just keep adding they will be very soft for rolling.

Tina Pimentel said...

I've been using a tortilla press for years and my tortillas come out perfectly round.

msa said...

I am so happy to see your recipes. I lost my grandma 4 years ago and she used to prepare fresh flour tortillas. And I never got her recipe. I am so happy to see this one. I have printed it and will be trying it very soon. I will also try your churro recipe. My grandma also used to make a little round donut she called a "boyito". I sure the spelling is wrong, but that is how its sounds. A drink called "ponche" and a dessert dish called "copidatatha". I'm sure the spelling is wrong for all of these, but if you happen to have a receipe for any of these dishes, I'd be forever indebted to you. Thanks again for the recipes. Hope your enjoying Sweden.

Christina Myers said...

Instead of cooking all of them can I keep them in the balls and freezing them instead of flatting them and cooking? Then when I want some tortillas i can pull them out and cook them.

Christina Myers said...

how long do these tortillas keep in the fridge and freezer? they look really great!

gardengirl said...

Another great way to enjoy is with butter sugar and cinnamon!

Unknown said...

Decrease salt, baking powder and oil by 1/2 and you will be amazed at how soft your tortillas will come out.
I make tortillas all the time. Even with flaxseed, quinoa, barley and buckwheat. All very soft and delicious.

EOTU said...

I have ALWAYS wanted to learn how to make homeade tortillas :D Thank you for taking the time to share your love of cooking... thank you for all the details and for the pics!!! When I try it I will definitely let you know how it goes!!! Aloha from Hawaii :D <3

Linda said...

It's not easy to do properly .....!!




cooking classes los angeles

Wendy Stroede said...

I use lard to make mine. I am able to roll them thin enough to read through. DELICIOUS! They make awesomely light and crunchy tostados shells.

liss said...

So I made this one and as I was done needing it the dough was falling apart what did I do wrong ???

Rooma Nag said...

1KG = 1 Kilogram

Anna said...

Nothing like a fresh homemade tortillas

Gale Lett said...

I made these and they turned out really well. I already knew how to make Indian Fry Bread and these are not much different except that you don't fry them. The secret is not to cook them too long, as soon as they start bubbling, turn them. They are quite delicious served while still warm. My family loves them.

Nahomi Ximenez said...

If your tortillas are coming out too hard, try using crisco (vegetable lard) instead of oil, i don´t make them with oil.

Karen Francis said...

Silly question.....1 kilogram = about 8 cups of flour? If using lard, how much. Thank you!:-)

Man from Modesto said...

I'm living in Ukraine. Mexican food is one of my biggest missed items. It is spicy and delicious- two things they don't have much of here.
They also do not have tortillas. I have tried all kinds of flat breads to make tacos and burritos... all failures. When friends or missionaries come to visit us and ask if we need anything, I always say, "tortillas!"
I have my "testales" sitting in flour, waiting it out for an hour... or a half hour if I can't wait!

Lorraine Johnson said...

I use inexpensive coffee filters between my tortillas and crepes. Keeps them from sticking together.

Linda said...

I'm going to try this, but I ONLY use coconut oil, (melted on top of stove, NEVER in Microwave!) we'll see how it turns out.

Linda said...

To break it down further, 1 kilogram is about two pounds. But that STILL won't help you if you are in Canada or the U.S. since we measure our dry ingredients by measuring cups, NOT by weight.

Debra Burke said...

Coconut oil works great, but definitely cut down on the amount of oil you use. Here's my recipe from Guam: 4 cups flour, 1 tbsp baking powder, 1 tsp salt, 1/3 cup lard or coconut oil, 1 1/2 cups (1 can) coconut milk. Knead, rest, roll out and cook on flattop (cast iron skillet is my preference) just as you describe. I've used my bread maker on "dough" setting to mix and knead. :) I'm lazy!

NICE TREVI said...

I am from Sonora, Mx (Nogales, to be exact) where the flour tortillas are essential part of our diet.. there are different kind of tortillas, depending on the ingredients.. My mom uses milk, lard, salt, sugar and baking powder to make "gorditas" these are not used for burritos since they are smaller and a little bit thicker.. she substitutes the milk with water and roll them thinner and larger so it can be used for burritos.. and there are the "sobaqueras" which are as long as an arm!!! :) ...

Joni LeViness said...

right on! great recipe!

Sherri Smith said...

1 kilogram = 1000 grams. ... 1 Australian Metric Cup = 250 grams - hope this helps.

Amanda Brine said...

Have you tried this with whole wheat flour yet?

compforts of home said...

Nice trevii would love to have your moms recipe in need her measurements I would love to make her gorditas and her burritos (sobaqueras)

Lisa Vinton said...

Can I use coconut flour?

Stephanie said...

I cut down on the oil and the baking powder. My tortillas are softer since I've been doing this.

A Rogue Quote Junkie said...

I used to live in a warm climate and my tortillas always came out wonderfully. Then I moved to a colder and rainier climate and they never came out right.

Eventually, I figured out they tasted better in the summer than the winter...until the one winter day I accidentally left the dough on the counter above the running dishwasher to rise. They were PERFECT. That's when I realized I HAD to let it rise in warmer place.

After a bit of experimentation, I found that (in a COLDER climate lacking sunshine) letting it rise in the microwave (NOT TURNED ON) above the stove with the stove lamp light on...worked perfectly for 30 minutes. A well insulated heating pad on a very low setting also worked.

Now, I think I'll go make tortillas for breakfast. Great idea.

iownfrodo said...

First, I have a question. Could you please tell me what you are doing so you can live in Switzerland? I'd love to do that. I spent two summers there, and returning is one of my life goals. Thank you for this recipe. You said they do not taste as good as your mother's. I'm guessing she probably used melted lard. You may want to give that a try, if you are game. :) Thank you.

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I like That. Everyday Morning It make our HomeUnit.
Thank You for This Recipe
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kutedymples said...

Three ingredient tortillas...add equal parts bisquick and all purpose flour. Then enough warm water to mix up a good but not sticky dough. Roll into about 6 inch tortillas that are fairly thin but not too thin to pick up and cook on hot griddle each side. Enjoy!

Elizabeth J. Neal said...

They are moist and buttery, and even if they don’t come out perfectly round (mine never do!), you can wow your friends and family! They are not as good as my mom’s, but they’re pretty close. scotcharoos

espíritu paz said...

This is a chapati. They are very common in Uganda where you can purchase them from street vendors. If you want eggs and veggies in them "taco or burrito style" it is called a Rolex.

espíritu paz said...

Oh and if you add finely shredded carrot and onion they taste even better.

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Unknown said...

So how much lard to your 8 cups of flour?

Unknown said...

So how much lard to your 8 cups of flour?

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Unknown said...

I'm native american.. particularly from the Navajo tribe and this exactly how we make our torillas. .but with out the veggie oil.. fry Bread is made the same also but of course fried up in oil or lard...it's great with almost everything !..

AnnaP said...

Hello, just wondering if the 8 cups of flour includes the 1 cup for rolling the dough.

AnnaP said...

Hello, just wondering if the 8 cups of flour includes the 1 cup for rolling the dough.

L. Villas said...

The traditional way to make flour tortillas is to use manteca or pork lard sold in a box and semi soft. The other alternative is crisco shortening, instead of oil. The secret round tortillas is to roll them into a ball and then flatten them and then tuck them under with your fingers. Roll them, moving them at 15 to 45 degrees angles in a circular motion until you get a perfect round tortilla. Always round.....

mah boo said...

If they got hard, you used too much shortening or not enough

Unknown937 said...

To whomever wrote the introduction to the recipe, corn tortillas are made with corn that is cooked and turned into MASA (corn dough). MASECA is a brand for a company that creates some kind of UNHEALTHY mixture to make tortillas with, but who knows what they put into it. It must have some pretty strong and unhealthy preservatives and chemicals because tortillas made with that crap can last forever in a museum. So don't be ignorant and use your forum to share misguided information. If you have never tried corn tortillas with real corn masa then please don't write about it since you don't know what real tortillas are!!!!

Olga Solis said...

The recipe I follow was my motherinlaw's. Her recipe calls for manteca (lard). That's the Mexican traditional way. I remember my abuelas using manteca too.

Olga Solis said...

You are spot on! Didn't see your comment until after I posted mine. My grandkids love to roll out the tortillas.

Michael Pinion said...

I tried this recipe and it it really good. I have also tried others. But I keep having the same problems
1: I can never get the tortilla to bubble
2: sometime they are hard when I take them off the camel. Sometime they look like they have cracks in them
3: sometimes the middle is thin but the edges are thick
What am I doing wrong

Unknown said...

all my lifr ee have NEVER wauted ti cook tortilas. they dry out even under a towel. ggma never used a damp cloth. we kneed each dough ball. we aleays used bacon grease. NEVER flatten a tortilla. as soo as obe cones off.....add butter and YUMMY! js enjoy.....MEXMOM

Paul Dabill said...

Does bacon fat work better??

MOM! said...

I use the Light Virgin Olive oil from Costco they're perfect and soft. I tried regular olive oil but they came out tasting too much like olive oil and they hardened.

Monique Whitener said...

Can I use bread flour in substitution for the All Purpose flour?

Ramon Rivera said...

As far as I am concerned, homemade, handmade flour tortillas were my mother’s signature meal. She made many things well, but will always be remembered for her flour tortillas. The best way to eat them? As they come off the comal.
My favorite way to eat them is with some butter or with an avocado and salt.

Jean Bergeron said...

Traditionally, lard is used but if you don't have any, try oil, I guess. When I used to make tortillas, I'd stack then in a large plastic bowl and put the lid on after adding each one. Plus, I'd occasionally flip them over. This kept then nice and soft. I'll have to try your recipe. I used to buy Harina Preparada and just add hot water.

Unknown said...

There better use lard it's taste better you won't be disappointed

Susanne Boston said...

Actually 1/2 bacon fat and 1/2 real butter(Amish or other high fat content 86%) makes killer tortillas! They will look kinda weird because of the spots created by the drippings but once you have them all others will pale by comparison.

Pam said...

Did you know you can freeze the balls and thaw and cook them as you need them? It makes the process much less daunting, and they are wonderful fresh cooked. It's how my hus band and I keep from over indulging!

Pam said...

Did you know you can freeze the balls and thaw and cook them as you need them? It makes the process much less daunting, and they are wonderful fresh cooked. It's how my hus band and I keep from over indulging!

Jessica Adams said...

We've been making tortillas in our family for ages, and it's taken me several failed attempts to get all the measurements in order. The reason why your tortillas aren't flexible when they cool is because of all the baking powder.

I don't even measure my baking powder. I just sprinkle about a pinch into four cups of all purpose flour. I also scoop in half a cup of vegetable shortening. Tortilla dough doesn't rise until it's cooked, but it would be wise to let it sit five or ten minutes before using it.

jeramie edwards said...

How do i measure 1 killogram of flour?