Homemade Flour Tortillas

By Amy Kinnard

Whether you’re a taco fan, enchilada lover, or breakfast burrito guru, homemade tortillas are the best way to enjoy your favorites and save a little extra in your pocket book at the same time. Or simply make them because you forgot to pick up a pre-made package at the grocery store and find yourself on Taco Tuesday without the needed shells. Aaah!

You can make these in bulk and freeze until you’re ready to eat. Either lay the shells out in a single layer on cookie sheets inside the freezer and once frozen place inside a gallon zipper bag or layer with parchment paper and place inside a gallon zipper bag. When you are ready to use for a meal, take out as many as you need and warm inside the oven at 225 degrees for 10-15 minutes or place inside the microwave with a damp kitchen towel covering the plate for 1-2 minutes.

The money saving breakdown…. Ten tortilla shells in the store cost $2.99 for the good ones (29.9 cents each). You get 12 shells out of the homemade recipe. Compared to the store, the homemade recipe is equal to the savings of $3.58. If you go the inexpensive generic route at $1.29 for a package of 10, it still saves you $1.54.

What You Will Need

4 C. all-purpose flour
1 tsp. salt
1 1/2 tsp. baking powder
1/2 C. vegetable shortening
1 1/4 C. cold water
Rolling pin
Mixing bowl
Cast iron skillet or a non-stick skillet

Step-by-Step Instructions

Step 1Wisk Dry Ingredients

Whisk together all the dry ingredients.

Step 2Add Shortening

Add shortening by mixing in with fingers until you have little pea-sized balls of shortening.

Step 3Add Water and Mix

Add water and mix until a dough ball forms.

Step 4Lay Out Dough

Lay dough ball out onto a lightly floured surface.

Step 5Knead

Knead a few times.

Step 6Let Rest

Cover and let rest for 10 minutes.

Step 7Divide and Roll

Divide dough into 12 pieces and roll into ball (if you want smaller shells, divide into 24 pieces).

Step 8Flour

Lightly flour your work surface. Flatten your ball into a disk. Flip the disk over so that both sides are floured.

Step 9Roll Flat

Roll with floured rolling pin and turn disk.

Step 10Cook in Skillet

Place shell in an ungreased 10-inch cast iron skillet (or non-stick skillet). Cook on one side until it bubbles up some and is slightly browned.

Step 11Flip and Repeat

Flip and cook on the other side.

Step 12Cover Until Served

After cooking, place on a plate and cover with a kitchen towel until ready to serve. I placed these in a zipper bag and put inside the oven until it’s time for dinner. The steam keeps them warm and soft!

Homemade Flour Tortillas