Flour Tortillas
Equipment
- Normal Kitchen Utensils
- Rolling Pin or Wine Bottle
- A comal would be great here but you could use any pan, skillet or griddle
Ingredients
- 2 C All Purpose Flour Plus More for Kneading
- 1 C Hot Water As Hot As You Can Get Without Burning Your Hands
- 2 Tbsp Lard, Butter or Vegetable Oil
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp Salt
Instructions
- In a large bowl, mix together the flour, salt and baking powder.2 C All Purpose Flour, 1 1/2 tsp Baking Powder, 1 1/2 tsp Salt
- Add the lard, butter or oil and squeeze it into the flour with your hands (similar to making biscuits). Continue mixing and squeezing until the fat is evenly distributed. The mixture should start to feel almost sandy.2 Tbsp Lard, Butter or Vegetable Oil
- Mix the hot water into this mixture. Stir (with a spoon or your hands) until is forms into a dough. Then squeeze the dough into a ball and move it to a lightly floured surface for kneading.1 C Hot Water
- Knead the dough for 8-10 minutes, until it firms up and becomes smooth. Add pinches of flour to your hands and the surface as necessary. You shouldn't need to add a lot – just enough to keep it from sticking to your hands or the surface.
- Divide the dough into 8 equal portions and rolls them into balls. Place them in a bowl and cover with a damp kitchen towel. Let them rest for 15, preferably 30, minutes.
- When the dough is rested, heat your comal, skillet or griddle until it is ripping hot.
- As the cooking surface heats, roll out your dough balls on a lightly floured surface. I usually roll one at a time, but you can do multiple, or all of them, at once.
- Once the surface is nice and hot, add your rolled out dough. Cook each tortilla about 15 seconds on each side. The idea is basically sear both sides and get a couple of char spots, and then get it off. The longer you cook a tortilla, the less pliable it becomes. An overcooked tortilla is basically a tostada shell.
- Serve these right away while they are nice and warm – as a side with some good Tex-Mex, in tacos or burritos, fried in flautas, or simply with some butter or honey.
- If any of these tortillas survive to the next meal, you can reheat them again on the comal, pan or griddle. Medium-high heat for a few seconds on each side.
A Journey Through the History of Flour Tortillas
Flour tortillas, soft and versatile, might seem modern compared to their corn counterparts. However, their history is just as rich. Tortillas originally were made with corn. They were integral to Mesoamerican cuisine for millennia, well before wheat was available in the Americas. Then, in the 16th century (still forever ago), Spanish settlers introduced wheat to Mexico. Wheat had long been a crop revered by Europeans for its connection to their faith and culture. So, when settlers began leaving Europe for America, they naturally brought some along.
Flour tortillas first took hold in the northern regions of Mexico, where wheat thrived better than corn. I imagine it was only a matter of time before someone tried making a tortilla with this new grain. Then it would have taken off in popularity.
The cultural exchange between Northern Mexico and Texas has played a big role in cementing flour tortillas’ popularity. When Texas was still part of Mexico, tortillas made with wheat flour were a staple. Today, these tortillas are an essential part of Tex-Mex cuisine and beloved for their flexibility. They are in everything from fajitas and tacos, to burritos and chimichangas.
Plot Twist
Some theories suggest Jewish immigrants to the Americas might have been involved in the flour era of tortillas’ history (Check out this article by Sara Inés Calderón). Because corn wasn’t part of kosher traditions, they may have turned to wheat as an alternative. While lard, which is the traditional fat of choice, also isn’t kosher, Jewish cooks might have substituted butter or oil. This nuanced history reminds us how food evolves through cultural exchanges and practical adaptations
Where to Use Them
If you’re looking for ways to enjoy your freshly made tortillas, try pairing them with my Tex-Mex tacos or the adventurous Greek tacos. These recipes showcase how the versatile vessels can adapt to global flavors while staying deliciously familiar.
What’s your favorite way to enjoy tortillas? Let me know in the comments below!
Some content edited/generated with the help of ChatGPT | OpenAI: https://www.openai.com/
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