Never again will I buy tortillas from the store. I never knew that making flour tortillas could be so easy! We received a tortilla press (which is only used for corn tortillas — never knew that before) and a tortilla warmer for Christmas as we were dying to try them out. So as soon as we got back to town over the weekend, we put our tortilla-making skills to the test. What an easy test! If you are a fan of Mexican food (or any food that requires a tortilla) you have to give these tortillas a shot.

Here’s what you’ll need:
– 2 cups flour
– 1/2 tsp salt
– 1 1/2 tsp baking powder
– 3 tbsp shortening
– about 3/4 cup hot (145 degrees or more) water

In a small bowl, mix together the flour, salt and baking powder. Using a fork or butter knife, cut the shortening into the dry ingredients. Continue to mix until the mixture looks like a coarse meal. Finally, add the water, a little at a time (important!), and mix until you get a soft — but not sticky — dough.

Turn the dough onto a lightly floured surface and kneed, 10 to 15 times, until the dough is smooth. Divide the dough into 8 to 10 evenly-sized balls. Set the dough balls aside and let rest for 20 to 30 minutes.

Once the dough has rested, begin heating a cast iron skillet over medium-high heat. Using a wooden rolling pin, roll out each dough ball fairly thin. Make sure to turn the dough as you roll it in order to get the right shape.

When all the dough has been rolled out at the skillet is hot, carefully place one of the dough rounds in the center of the skillet. Let it fry up for about 30 seconds, then flip, letting the second side fry for another 30 seconds. Make sure to keep an eye on each side, as they can burn fairly easily. Within 30 or 45 seconds, the tortillas should have brown speckles and be cooked to perfection!

Tortillas!

Seriously? These were so simple! I honestly don’t see a reason for buying tortillas ever again. And they were delicious! They were fluffy, yet light. They had a crisp outer “shell” but were light and airy inside. They had a great texture, and an even better taste. They tasted like a fresh-cooked tortilla you would get in a real Mexican restaurant. No store bought tortilla can match up to a hot, fresh, steamy tortilla fresh off the stove.

I encourage you to try making tortillas! It was fun and so exciting when they came out looking like the real thing. Not to mention the way the tasted!

We got this recipe from a book from the Santa Fe School of Cooking that we picked up during our anniversary last year. The book, Salsa and Tacos, has a lot of great recipes. Check it out if you like…well…salsa and tacos!

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