Hola, young culinary artists and aspiring chefs! Today, we invite you to join us on a mouthwatering journey as we learn the age-old craft of making tortillas from scratch. We will roll up our sleeves, dust our hands with flour, and unlock the secrets to creating these delectable, versatile flatbreads that have been a staple in many cuisines for centuries.

Making tortillas isn’t just about mixing ingredients; it’s a delightful process that combines tradition, skill, and a pinch of love. So, grab your aprons, gather your ingredients, and let’s dive into the delightful world of tortillas.

Get ready to knead, press, and savor the satisfaction of creating homemade tortillas that will elevate your meals to new heights. Let’s embark on a culinary adventure as we learn the art of making tortillas together, one delicious batch at a time.

Tortillas (pronounced tor-tea-yas, tor-tea-ya sing.) are easy to make and they taste good. You can cook them in a dry skillet, bake them in the oven at 350⁰, or on an open flame. Whichever way you cook them, for safety reasons always make sure you have an adult, or other grown up, in the kitchen with you during the cooking stage.

When you are done, you want your tortilla to be soft and tender, with just a little bit of “chew.” You can make and serve them in under one hour. And the more you practice making them, the faster you will become getting them onto your plate and into your stomach.

If you want, you can make the dough the day before and allow it to rest in the fridge overnight. Just make sure you take it out of the refrigerator the next day to warm up some. The dough is easier to flatten when it isn’t ice cold.

You make tortillas with five simple ingredients: flour, baking powder, salt, a fat (butter, lard, shortening, or vegetable oil), and hot water. Usually you just use unbleached, all-purpose flour. However, you can use half a mixture of white whole wheat flour and all-purpose white flour; or all gluten-free flour if you prefer. If you are a vegan, you will want to use the vegetable oil for your fat.

It only takes about fifteen minutes to prepare the dough and a few minutes to cook the flattened patties in the skillet. If you decide to bake them in the oven, then bake them for twenty to twenty-five minutes.

To make 8 tortillas, you need:

2 ½ cups of unbleached all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

¼ cup of fat (lard, shortening, or butter) [Note: if using oil, add the ¼ cup of oil to the hot water]

¾ cup of hot water (110⁰ – 120⁰)—add more water if needed

• Add the dry ingredients together and crumble the fat into the dry mixture.
• Add the liquid (hot water; or hot water and vegetable oil.)
• Use a fork, mixer with a dough hook, or a dough whisk to bring the dough together into a shaggy mass.
• Add additional water by the tablespoon until there are no dry powdery bits in the bottom of the bowl. The dough should hold together when squeezed.
• Knead gently. (Roll it gently into a ball until it looks smooth.)
• Let the dough rest for ½ hour.
• Divide into 8 balls and flatten with your hand or a tortilla press.
• Cook until done.

And there you have it! Eight delicious and tasty tortillas to enjoy!

AIME