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February 18, 2020


Easy to make, budget-friendly, and preservative-free tortillas. Homemade flour tortillas are delicious, chewy, and a taste uncomparable with a store-bought tortilla.
Perfect for burritos, quesadillas, chimichangas, wrap and more!


Some say the origin of the Flour Tortilla was Northern Mexico and this is why so many plates are made with flour tortillas like Quesadillas as well as Burritos, Chimichangas, and Fajitas served with a flour tortilla.


 Oldest found tortillas date back as far as 10,000 years BC and were made of native maize with dried kernel. It was the principal food of the Aztecs who lived in Mesoamerica.




Tips on Making Flour Tortillas:

  • Making flour tortillas will take some practice. My first tortillas as a teenager had some odd shapes ...some looked square, some tortillas had a cracker texture.  Looking back on why I failed was because I rushed the recipe, I skipped kneading and didn't let the dough rest.
  • Follow each step, make sure ingredients are fresh. 
  • Flour tortillas will firm up when stored in the refrigerator, just warm up again on the comal or skillet. 
  • Rolling out tortillas: I lightly flour surface and flour the rolling pin. Pat down the dough ball, and roll up and down, turn dough right, roll again, turn... repeat...
  • If your tortilla is not totally round, you can carefully stretch it to be round.



Cost of making Homemade Flour Tortillas

  • Homemade flour tortillas cost approximately 5 cents each, $.60 - $.90 a dozen.
  • Store-bought tortillas approximately 25 cents each, $3 a dozen. (prices according to regions)

Flour tortilla dough, with dough balls

How to make Flour Tortillas:

Following all the steps to making a flour tortilla is the secret to succeeding in creating a delicious soft tortilla.

Let's start
Mix dry ingredients until well blended (give your flour a quick stir before measuring)
Cut in lard or shortening ( I use a pastry cutter, but you can use your hands). Add water, a little at a time. cleaning bowl with the dough as you go. (You may need less or more warm water)

Knead dough about 5 minutes(do not skip), until soft and smooth but not sticky. (picture below) 

    Smooth tortilla dough

    Do not use flour on the surface to knead. Kneading in the same bowl is okay, but no extra flour unless sticky. 

    Place dough on cutting board, cut in half, then cut halves into halves, keep cutting until you have 16 dough pieces (7-in tortillas) (my way of achieving equal size balls) 

    Shape into 16 balls; Place on parchment paper and cover with a dishtowel and let stand for 20-30 minutes (do not skip this part) Allowing the dough to rest lets any of the liquid absorb into the flour, which will give you a softer tortilla after cooking.

    Roll out each ball on a lightly floured surfaced (too much flour will turn out a dry tortilla)

    Place each on a hot comal or cast iron pan, the tortilla will start to bubble up, then flip. 


      Tortillas should be lightly brown on both sides (if tortillas are showing dark spots right away put the heat down a little). 
      Cover tortillas as you cook them in a clean dishcloth, or tortilla warmer.

      Right coloring for Tortilla


      What do I use to cook Tortillas

      Cast-iron Pan - Cast-iron pans provide even distribution of heat properly all around and perfect for fajita size tortillas.

      ComalNonstick Carbon Steel Round Comal 13 inch is what I use for large burrito size tortillas.

      Storing Homemade Flour Tortillas

      Refrigerator: Flour Tortillas will store for up to 2 weeks in the fridge. Store them in sealable plastic storage bags.
      Freezer: Store tortillas in freezer storage bags, squeeze all the air out. Tortillas will be good for up to 3 months.



      February 12, 2020

      Camarones a la Diabla, shrimp cooked in a spicy fiery red chile sauce. It is a great recipe when you have a craving for shrimp and a little spiciness.  Quick and easy to make, less than 30 minutes from fridge to table. 
      Camarones a la Diabla can be served with rice on the side, or as shrimp tostadas topped with guacamole.

      Shrimp in fiery red chile sauce. Camarones a la Diabla


      How to make Camarones a La Diabla

      In a medium pot, add dried chiles, and cover with water, Bring water to a boil for 5 minutes then lower to a simmer for 10 minutes. Turn heat off, cover saucepan and let sit.
      Using a slotted spoon, transfer the softened chiles to a large blender. Add the tomatoes, garlic, onion, broth, and salt. Puree until completely smooth.



      I quickly seared the shrimp with olive oil in a skillet and then poured the sauce until the sauce is hot and the shrimp is thoroughly covered with sauce.


      Serve over hot cooked rice and garnish with lime wedges, Cotija cheese, and chopped fresh cilantro



      MORE RECIPES YOU WILL LOVE




      1

      December 21, 2019

      Menudo, also known as pancita is a traditional Mexican soup, made with cow's stomach (tripe) in broth with a red chili pepper base. Menudo is typically served with chopped raw onions, oregano, diced chiles (usually serrano), and lemon or lime segments along with corn or flour tortillas.
      Red Chile Menudo with lime

      Eating Menudo on New Year's Day has become a Mexican-American tradition, probably because it's considered by Latin Americans as a sure-fire cure for a hangover.


      Menudo is traditionally a family food prepared by the entire family and often serves as an occasion for social interactions such as after weddings, baptisms, birthdays and holidays.

      November 22, 2019

      Tender, juicy, savory, fall-apart pork roast cooked in a slow-cooker and browned in cast iron pan, or baking sheet under the broiler. Tuck the carnitas into warm corn tortillas and keep the toppings simple with diced white onion, cilantro, and a squeeze of lime.

      Pork Carnitas with guacamole

       To make this Carnitas recipe, the pork is seasoned to perfection, then slow cooked until fork tender. Carnitas are the Mexican version of pulled pork and can be used for tacos, burritos, nachos, enchiladas, and quesadillas.

       How to crisp Carnitas:


      Stovetop: Heat cast iron pan a few minutes, add 6 tablespoons of oilthen carefully add layer of shredded pork...use large spoon or tongs.




      Do not stir too often, the meat needs to crisp on medium heat. Use a cast-iron pan it holds heat evenly. 

      Carefully turn over meat to crisp, push aside meat, and add more meat to crisp. 



      Make sure all meat is warm and crispy. Turn heat off. Warm corn tortillas. Take 2 warm corn tortillas, add meat, sprinkle with onions, cilantro, and salsa.  Garnish with sliced lime, avocado slices and guacamole( optional).


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      Serves 6

      Ingredients:
      3 lbs of pork roast, boneless
      2 tsp of minced garlic (4 garlic cloves)
      1 large white onion, diced
      1 jalapeƱo pepper or serrano pepper chopped
      without seeds. ( with seeds if you like spicy)
      1 bunch of cilantro chopped.
      1/2 tsp each of ground cumin, Mexican oregano,
      onion powder.
      1/2 cup  vegetable oil

      1/2 cup orange juice


      1/4 cup lime juice


      Corn Tortillas
      3 limes
      Salsa 
      Crock-Pot
      Cast Iron skillet (recommended)

      Guacamole (optional but recommended)




       Instructions:
      1. Place pork into Crock-Pot, add
      chopped peppers, cumin, oregano, and minced
      garlic, orange juice, lime juice, and broth. Turn on 

      low (8-10) hours or high (4-6)hours. 

       ***For busy cooks, cook meat the day before and 

      shred, and refrigerate*** 


      2. Shred pork into chunky size, not too fine.
      3.  (Stovetop Method): Heat cast iron pan a few 

      minutes, add 6 tablespoons of oil
      , then carefully add


      layer of shredded pork...use large spoon or tongs.



      4. Do not stir, the meat needs to crisp. Use 

      medium heat, cast iron pans hold heat evenly. 


      Carefully turn over meat to crisp, push aside meat, 

      '
      and add more meat to crisp. (Broiler method) spread 

      the shredded meat on a baking sheet broil until the 

      edges are deep brown and crispy.

      5. Make sure all meat is warm and crispy. Turn heat 

      off. Warm corn tortillas.

      6. Take 2 warm corn tortillas, add meat, sprinkle with 

      onions, cilantro, and salsa.  Garnish with sliced lime, 

      avocado slices and guacamole( optional).



      Serve with rice and beans.




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