Welcome again to the home of Healthy Recipes & list of dishes, Today i will guide you how to make “Homemade Flour Tortillas” I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful.
As usual after that i maked this “Homemade Flour Tortillas” i send it first to all of my followers on My Pinterest Account to try it first and these was some of their rich reviews, opinions, suggestions and great recommendations:
- “deana” : I wanted to make quesadillas, but didn’t have tortillas, and didn’t feel like running to the store for some. I 1/2ed this recipe because I didn’t need very many. My husband LOVED them!!! And I was wondering how he’d react, as he’s very picky. He thinks these really are so much better than store bought. I did substitute shortening for lard, and used hot water. The dough is nice and stretchy, and I could roll them very thin with a wooden roller. So delicious. I was surprised though, especially with my baking experience, that 1/2 the recipe made only 4, 8-10 inch tortillas. I guess 2 cups of flour doesn’t go far in this recipe, but there really aren’t any other ingredients so I guess that’s it. So good though. You won’t regret using this one.
- “donna” : I’ve been trying to make tortillas since being taught by a Spanish family about 15 years ago – without a recipe. They always turned out like thick roadmaps. THESE DO NOT. What I learned from reading reviews and my Spanish family lessons: First of all, only use this recipe then…1. Shortening works as a great substitute, lard is best 2. Use your mixer with a dough hook if you have one. 3. Should be smooth as a baby’s hiney when done kneading, no stretch/tear marks when you form a ball with the whole recipe. (Seriously. Pat the ball like you’re giving a love pat. Should be the same.) 4. Do let the 24 balls rest under a damp cloth if you can. (10-20 min) They will not stretch back and become thick 5. Use light dusting of flour on your board and pin 6. VERY IMPORTANT: pick up and turn 90 degrees every time you roll to get a round tortilla! 6. Use a dry, extremely hot cast iron skillet. 7. Roll to dime width for large thin wraps, quarter for thin tortillas 8. Once cooked, stack wrapped in a damp towel or the 1st side cooked will stay crunchy. 9. Refrigerate leftovers or they will mold in a couple of days. 10. I like to make ahead and re-heat in foil in the oven @ 350@. HOPE THAT HELPS! Thank you
- “myra” : This recipe turned out great! It was easy. I didn’t have lard, shortening or even margarine so I used butter. The tortillas turned out fine, but I couldn’t get them as thin as the ones you buy at the store they were a bit bready. I liked them like that. I made half the recipe and I did get 12 tortillas. I had left overs so the next morning I warmed them up and spread some butter and sprinkled a little cinnamon sugar over them. It was delicious with a cup of coffee. I will be making these again using shortening. Thanks for the recipe
- “imelda” : This recipe is so simple and easy! I only made half the recipe and used vegetable shortening since I had no lard on hand. Like another reviewer I also used hot water. The dough was very easy to handle and roll very thin(although I’ve never really managed to roll out an actual circle, just oblongs-oh well!). The dough is on the sticky side, so I was very generous with the flour while rolling out each tortilla, but this didn’t affect the final result. Best tortillas ever, including restaurants! My husband is from Texas and is pretty snotty about Tex-Mex food, and he could NOT believe how great these were, still talked about it the next day. My 3-yr old daughter told me again and again how good they were. So it’s a keeper! Thanks!
- “kathie” : Excellent Tortilla recipe. I know because that’s how my Grandmother made them, and she was 100% Spanish. I learned from her, and am so glad I did, as the store-bought tortillas (most brands) don’t even come close to authentic.
- “rebecca” : One of my great great grandmothers was Mexican, so I was itching to try my hand at making homemade tortillas. I’m so glad I tried this recipe because it’s perfect! I followed the recipe exactly except I subbed margarine for the lard (what I had) and I made 16 tortillas instead of the 24. What I love most about this is that it doesn’t use so much fat in it (only 2 tbsp as opposed to 3/4 cup like I saw in some other recipes). The taste and texture is good as well. I just had one with salsa on it and it was delicious! Thanks!
So HOW TO MAKE THIS TASTY RECIPE? don’t worry it’s easy! This delicious homemade recipe is easy to make and walks you through the steps and all the ingredients on how to make it on the next page!
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