Full disclosure, I actually do not have an abuela.. But if I did, these would be sure to make her proud! I am not of Hispanic nor Mexican decent, however, I am a huge fan of Mexican food! I was born and raised on the outskirts of San Antonio, Texas, so I’d like to fancy myself a connoisseur of Tex-Mex. And if there’s one thing that can make or break your Mexican menu, it’s the almighty flour tortilla.
I’m sure we’re all familiar with it’s soft, pillowy qualities. How it envelopes those spicy fillings, creating the perfect vehicle to transport a full-on fiesta to your mouth! A proper flour tortilla is pliable, soft, yet strong enough to hold up the the massive stuffing of ingredients that is bound to happen! They are also extremely simple to make. If you find a recipe that seems overly complicated for tortillas, it probably is. This shouldn’t be difficult. At most, it takes me 15 minutes from the time I start the dough to the time I finish cooking them up! Really, it’s that simple! 🙂
Now, you might be asking yourself, if this were a truly traditional flour tortilla recipe why isn’t she using lard? Well, the answer is simple: I’m a vegetarian. This recipe is vegan friendly, however, if you are a die hard omnivore traditionalist, feel free to substitute liquefied lard in place of the oil. I won’t judge.. I’m not a judgey vegetarian anyways.
I’ve included two versions of my recipe here, one regular and one utilizing unfed sourdough starter. Either version is delicious, however, the sourdough tortillas are a bit more flavorful. An added benefit of the sourdough is that it keeps the dough “alive” and lasts much longer in the fridge! Normally, the plain tortilla dough will turn grey if kept in the fridge even overnight! The sourdough will keep for several days, if it actually hangs around in your fridge that long. Try em both to see which one you prefer! 🙂
Ingredients are all organic, when available.
Regular Flour Tortillas
- 3 cups all purpose flour*
- 1 tsp salt
- 1 tsp baking powder
- 1/3 cup oil**
- 1 cup water
Sourdough Flour Tortillas
- 2 1/2 cups all purpose flour*
- 1 tsp salt
- 1 tsp baking powder
- 1/3 cup oil**
- 1 cup unfed sourdough starter
- 1/2 cup water
*You can use a variety of flours in this recipe. I usually keep at least 50% all purpose and then experiment with other whole grains. I really like mixing spelt, einkorn, and whole wheat flours into this recipe. Try out a variety and see what works best for you!
**Whatever oil you prefer! I typically use olive, avocado, or coconut. 🙂
I prefer to mix this dough in my Kitchenaid with the dough hook, however, this is a very simple dough and comes together just as easily by hand! Whisk your dry ingredients together and then add the liquid ingredients until a ball forms. The dough should be soft and slightly tacky, you might need to adjust the flour/water depending on your grain choices and the state of your sourdough starter. (I keep mine hydrated at 100% so it is like a pancake batter in consistency.) Let the ball rest for 5 minutes. I like to assemble my ingredients while I’m waiting and preheat the grill pan to medium high.
After the dough has rested briefly, separate the dough into 14-16 balls. I usually only use about half this amount at a time, so I immediate freeze or refrigerate the dough in the ball form. They last a long time in the freezer and thaw out perfectly!
Rolling the tortillas out is actually very simple! I like to first take a ball into my hand and press it into a disc. Then place the disc on a well floured surface, rub a little flour on top of the disc (I also rub a little flour on my rolling pin to prevent sticking!), and then roll the tortilla into as close to a circle as you can get. These really don’t have to be perfectly circular, they will be just as delicious no matter what shape they are in!
Roll the tortilla as thick or thin as you like, then place it carefully on the preheated grill pan (or skillet, cast iron grill, whatever). These cook up fast, but generally I’m able to roll out another tortilla while it cooks. Keep a careful eye on the tortilla, it will get lots of bubbles on the top within about 30-60 seconds and that’s when you know it’s ready to flip! Flip it carefully, using a utensil if necessary, and cook for another few seconds. Be extremely cautious if you try to pop any big bubbles, because they are full of steam and will definitely burn the crap out of you. Speaking from experience. Lol
I like to stack my cooked tortillas on a plate covered with a kitchen towel (or paper towel) and topping with another towel to keep in the heat. If you place them directly on a plate, they will sweat and get soggy. You’ve been warned. 😉
And there you have it! Delicioso tortillas just like abuela used to make! Or she would have, if you lived south of the border!
These obviously make awesome tacos, but don’t stop there! They make fabulous quesadillas, chimichangas, burritos, flautas, enchiladas, and more!!
Viva la tortilla!
This recipe pairs well with my No Soak 4 Hour Crock Pot Pinto Beans & Fat Free Vegan ‘Refried’ Beans and my Grilled Tempeh & Veggie Fajitas w/ Cracked Black Pepper & Jalapeno Buttermilk Cheese!