Homemade Tortillas
- READY IN 30 mins
Making tortillas from scratch is fun and easy and it is something the whole family can do together. Even the little ones can participate in this process if you have a tortilla press. Given how delicious they are, you will probably never go the packaged options.
Ingredients
Directions
- For making the mix, follow the directions on the package. You want it to be as moist as possible, but not so moist that it sticks to your hands. A good test is to form the dough, and then with a clean finger, push into the mix gently. It should be soft but not stick to your finger.
- Once you have the mix just right, form into balls about the size of a ping pong ball.
- Preheat a large fry pan on medium heat and grease lightly. I like cast iron the best for this process.
- Now press the ball between two 6-inch square pieces of parchment paper using a tortilla press or you can try pressing between the bottom of a fry pan and your counter-top. The press is definitely handy and worth the $20 investment.
- I usually press and then quarter-turn the tortilla and press again.
- Once pressed, carefully peel the parchment off each side and place the tortilla into the preheated pan. Cook for 60 – 90 seconds, until the edges begin to slightly curl up. Then turn and cook for only 15 seconds on the second side. You want just a hint of colour so as to not dry out the tortilla.
- A key to soft tortillas is to stack the hot tortillas in a single pile in a tortilla warmer or in a folded tea towel as soon as they come out of the pan. This keeps them warm for some time and also prevents them from drying out as they cool. So even if you are making them up ahead of time you still want to stack them to cool, then store in an airtight container in the fridge.
- Now use for tacos or mini quesadillas and enjoy!
- For making the mix, follow the directions on the package. You want it to be as moist as possible, but not so moist that it sticks to your hands. A good test is to form the dough, and then with a clean finger, push into the mix gently. It should be soft but not stick to your finger.
- Once you have the mix just right, form into balls about the size of a ping pong ball.
- Preheat a large fry pan on medium heat and grease lightly. I like cast iron the best for this process.
- Now press the ball between two 6-inch square pieces of parchment paper using a tortilla press or you can try pressing between the bottom of a fry pan and your counter-top. The press is definitely handy and worth the $20 investment.
- I usually press and then quarter-turn the tortilla and press again.
- Once pressed, carefully peel the parchment off each side and place the tortilla into the preheated pan. Cook for 60 – 90 seconds, until the edges begin to slightly curl up. Then turn and cook for only 15 seconds on the second side. You want just a hint of colour so as to not dry out the tortilla.
- A key to soft tortillas is to stack the hot tortillas in a single pile in a tortilla warmer or in a folded tea towel as soon as they come out of the pan. This keeps them warm for some time and also prevents them from drying out as they cool. So even if you are making them up ahead of time you still want to stack them to cool, then store in an airtight container in the fridge.
- Now use for tacos or mini quesadillas and enjoy!
- PREP 10 mins
- COOK 20 mins
- READY IN 30 mins
