Everyone loves bread. It’s truly a comfort food for me and many others. This tortilla recipe is my grandma’s, and she was taught by her mother, and her mother was taught by her mother, and so on and so forth. And now I’m spreading the love and sharing this with you! We modernized a wee bit over the years, but these tortillas are the best ever. Once you get the swing of how to make these flour tortillas, you’ll be making them all the time! These tortillas used to be a special and rare event when grandma would make them alongside chicken and gravy (coming soon) for special events or holidays. As I’ve gotten older, I’ve decided that if I want to eat chicken and gravy with tortillas whenever I want, I better learn how to make them! So Mike and I spent a day with Grandma and we took notes and got our hands dirty.. Well I got my hands dirty, grandma just had Mike sit and eat while I slaved away in the kitchen! (Hehe, I’m mostly kidding) When we were really little grandma used to give us cousins a hunk of masa, or the dough, and sit us at the table to play with it to keep us occupied while she cooked. I have very vivid memories of being at grandma’s house dancing in the kitchen singing, “Tacos and tortillas! Tacos and tortillas!” while in a little Conga line with my sisters. So for me, these are more than just tortillas, they are very happy memories as well. I hope that you can create your own memories in the kitchen as well!
You can use these tortillas for just about anything, they are versatile and delicious! Let’s get cracking on tortillas!!
*Disclaimer: this makes a crap ton of tortillas haha but the good news is that you can store unused masa in a zip top bag in the fridge for about a week, just let it come to room temperature before handling!*
5 cups flour
2 tablespoons baking powder
2 teaspoons salt
2 tablespoons crisco shortening (grandma insists on crisco!)
2 cups water
- Mix all ingredients in a large bowl, you can start with a spoon if you feel the need, but it’s much easier with your hands. Just get in there lol
- It will be a wetter dough, so if it’s too dry and flour-y add a little bit of water at a time.
- Once everything is combined, we will knead the dough for 5 minutes, your arms will feel like they are falling off.. But just keep kneading!
- Cover the dough in your bowl with a kitchen towel and let her rest for 15 minutes.
- After the 15 minutes we’ll pinch off discs and lightly coat in flour.
- While you’re preparing your discs, have a cast iron pan heating up on a medium heat so we can cook the tortillas.
- After your discs are prepped, we’re going to roll them out to your desired size.
- Let’s get a tortilla in the pan and let it cook until you see air bubbles forming, we always called them “turtles” haha but they are steam pockets and that’s how you know the tortillas are cooking! Let the “turtles grow pretty size able before flipping the tortilla.
- Flip and let the other side cook and turtle.
- Eat and enjoy your pile of tortillas!
Tortillas are easier than you would think to whip up! Make them for your next taco Tuesday and you will be the talk of the town! I made chicken tacos with these tortillas and using the enchilada filling! Let me know if you make the tortillas, and what you made with them!