How to make big, fluffy “Mexican-style” flour tortillas (without using any special machinery)?

Question

Flour tortillas are so bloody expensive (and rare!) outside of the U.S. so I'd like to make my own. A friend taught me how to make some ages ago, but I stopped because they were always weird and I could never get them to taste, feel or smell like the ones I got in the store (never-mind from Mexican restaurants in California!), not to mention they were always little tiny baby tortillas only intended for children with very small fingers.

The recipe was basically this (disclaimer: haven't tried in about a year):

• Add flour, oil, salt and warm water into a bowl and make a dough.
• Knead until you can't anymore.
• Break off small pieces and squish/roll out into thin tortillas.
• Throw into a frying pan with some butter.
• Occasionally flip and wait until dark spots appear on both sides.

It worked out but the results weren't spectacular, often too crispy, too thin, etc. maybe I just need to practice at it more?

How do you make big, fluffy "Mexican-style" flour tortillas (without using any special machinery) ?

Answer 1

Authentic flour tortillas use lard. For an authentic taste, use that, or consider using shortening or butter since they are solid at room temperature like lard. You also might want to consider increasing the fat in your recipe. Fat will coat the proteins of your flour and keep the gluten network from forming so easily.

I was also taught when making tortillas to let the dough rest for an hour after kneading and before rolling/pressing. This helps everything relax.

After cooking each tortilla, put them in a pile with a clean towel over them. The tortillas will sweat liquid, helping them to soften up. You can also put them all in a heat-safe bag (paper or microwave safe plastic) for sweating. When storing your tortillas, make sure to store them in a bag and not in the open air.

If your tortillas are too small, you should be able to roll out a larger piece of dough.

Part of the texture issues might actually be from you rolling them too thin. If you are used to working with dough your ideas of thin might be different from the overstated ones found in recipes. Try rolling to various thicknesses.

Answer 2

I was always taught to cook tortillas in a dry skillet (cast iron for the best flavor) on med high-high heat until blisters form, then flip cook only until the blisters brown, then remove to a napkin lined plate and cover with another napkin (this allows their own steam to keep them moist.

It sounds like you're frying your tortillas which may account for the crispiness. Try resting your recipe, rolling out and cooking in a dry pan and see if they're not a bit fluffier.

Also, a tortilla press (which can be found on amazon) is a shockingly useful tool.

Answer 3

3 1/2 cups flour sifted 1/2 cup vegtable shortening ( I use the butter flavored) 1/4 tsp baking soda 1 tsp of salt About 1 cup of hot water( I place it on the stove and as soon as the first couple of ripples form I turn it off)

Add flour, salt and baking soda first. Mix well then with your fingertips incorporate the shortening thru the flour ( do not melt the shortening) once shortening is well incorporated add water little by little until the dough does not stick to your hands. You want to make sure you knead the dough well for about 3 min-4 minutes. If dough is not elastic and very sticky add a little bit of flour and knead some more but if not place log of flour in a ziplock bag or cover with something and let it rest for 20 min. While the dough is resting heat your griddle - I use a cast iron works really well- heat on medi heat.

Take small golf ball size dough roll it out with a rolling pin or you can use a well floured tortilla press and finish rolling out to your desired siZe I usually do 8 in diameter. Place tortilla on a dry griddle as soon as you see blisters flip once then again and finish a third time and ready to serve. If tortillas are not soft make sure you are not over kneading and make sure not applying to much baking powder.

Last thing the more you practice the better you will get at it the ball of dough should be smooth and soft