Thursday, August 18, 2011

Tortilla Mix

Here is another mix for your collection!

Our family loves Mexican food: tacos, burritos, enchiladas, quesadillas--pretty much anything you wrap in a tortilla.  The cost of store bought tortillas seems to keep going up--$1.67 for 10 tortillas?! 
Homemade tortillas are not only very easy and inexpensive to make (about $.25 for 10) they taste so much better than the store bought ones.

Tortilla Mix
16 C. flour (use unbleached or add up to 1/2 whole wheat)
2 Tbsp. baking powder
2 Tbsp. salt (you can use a little less, but some salt really does make a difference in the flavor)
1/2 C-1C. shortening  (I like about 3/4 C. of palm shortening (no trans fat!))

Combine dry ingredients in a bowl and stir with whisk to fully mix.  Cut in shortening with pastry blender or hands.  Store mix in airtight container.


To Make:

Place 2 C. tortilla mix in a bowl, making a well in the center.  Add 1/2-3/4 C. warm water, a little at a time, mixing until you have a soft dough.

Knead dough for a short time till it becomes elastic.

Cover with plastic and let it rest 10-15 minutes.

Form small balls, pull the dough around the bottom of the ball to make top smooth.  Set aside, covered with plastic wrap.

Dip dough balls in flour and roll out thinly.

Cook on preheated dry griddle until top begins to bubble, Flip and cook for about 15 seconds more.

To keep warm: stack between towels.

Wrap in plastic wrap and store in refrigerator.

96 comments:

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Hi.. My name is Linda and I have fallen love with your site.  You have no idea what a lift it is to see all the things that you do and the recipes you share with us.  I have linked to your site on our Facebook group and whether you see any comments or not, there are many of the ladies who have nothing but good things to say about you... ;o)  Thank you so much for sharing with us.  

DeAnna Jones said...

And I'm still sharing this on Pinterest and in my FB cooking group!  I will be talking a bit about you in my blog, once the "back to school insanity" dies down here.  :)

Hearthandshome said...

Thanks DeAnna!  Be sure to share a  link to your blog for others to see!

Hearthandshome said...

Thanks so much for your kind words--they were really encouraging!!!  Just  a few more weeks and hopefully things will slow down and I can get back to a more regular posting schedule.  What facebook group are you a part of?

Shay Speer said...

I found your blog through Pinterest.  I love what I see here!   Please tell me where you found those nice big jars and how you labeled them.  Those labels are so much prettier than I can do with my label maker.

Hearthandshome said...

The jars can be purchased at Target or Walmart for about $6 a piece.  I used a silhoutte machine to cut out the labels (a bit of a labor intensive project--but so worth it).  You could make similar labels on a cricut machine also.

Angie Blocksom said...

Is it really 16 cups of flour?? I have been looking for a good flour tortilla recipe. Would like to try it but 16 cups sounds like a LOT of flour.

Hearthandshome said...

Yes, 16 Cups of flour--it makes quite a bit of mix.  You could cut the recipe in half if you wanted to make a smaller amount.

Anonymous said...

Do you store in pantry or fridge.

Amy Wallenwine said...

Can you substitute butter for shortening for any of these mixes?

Hearthandshome said...

 I store it in my pantry.  We make tortillas frequently so it usually only last a couple of months.

Hearthandshome said...

 You can substitute butter but you they will have a slightly different consistency and flavor.  If you use butter, you must store the mix in the refrigerator or freezer.  In the fridge it will last about 6 weeks and longer in the freezer.

Melissa D. said...

Is it possible to half the recipes?  I am not sure we would go through the mix fast enough to make a full batch.

Leslee said...

How long will the mix last? And does it need to be kept somewhere cool or will just a pantry or cupboard work? And PS- You are amazing! I so hope I can be as domestic as you someday :)

Marlene B said...

Just made your tortillas today with half brown rice flour and half spelt flour. Turned out great except they do the same (cracking in half or more) as the brown rice flour ones I buy from the health food store. Very easy like you say. Thanks for the recipe!

Joanne Valdivia said...

Funny.  I been making homemade tortillas since I was a little girl (over forty yrs ago).  At 18, I bought my own bowl to make them, never ever once measuring the ingredients, yet always coming out great.  I use a cast iron griddle insteat, aka as "comad." But this is the first time I've ever seen a recipe in writing: people always ask me how to make them-I never can pin point how, I just doi it.  I plan to point them to this recipe to try!

Awn said...

You are a genius!  Really.  I make my own tortillas but it never crossed my mind to make a large batch of the mix so that I don't have to drag everything out each time.
Thank you so much!!  

Darla Saul said...

My husband made up this mix and then made us some tortillas for our tacos and they were great. I now have a jar of this mix in the cupboard for future uses.

Welchcora93 said...

Do you add the shortening to the mix then store it?
Can you roll them in regular flour or unbleached only?

Leslie said...

My 4 yr old and I just finished making the mix! so excited to try it tonight!

Baking For You said...

Do you add the butter into the dry ingredients and then place the whole jar in the fridge until you use it? 

Monica said...

Awesome. Thanks for sharing. Will these freeze well also?

Anonymous said...

Silly question, but I'm used to Australian abbreviations... But does C. stand for cup?

Edpalma Dean said...

how long does this mix keep?  do your refrigerate it?

Shelly said...

I would love some feedback on whether or not you put the shortening in and then store it on the shelf. This sounds wrong, but I've read the instructions several times and it sounds like that is what you're supposed to do. HOwever, I'd hate to do that and ruin 16 C. of flour. My family and I live overseas as missionaries in Madagascar where we can buy tortillas for about $5 for 10, so I'm anxious to try any tortilla recipe I can find! 

Tiffanyzwy said...

I am with  shelly... and i can't find the answer anywhere.

Dani said...

Yes you add the shortening to the mix. As long as you don't use butter it doesn't need to be refrigerated. You only have to add water and mix!

karla said...

are these the soft shelled tortillas? would love to know how to do those vs. the hard shelled.

Jennifer said...

After looking up Crisco's recommendations on shelf life, it looks like you should have 6 months with an opened can or stick of shortening. Just fyi for everyone out there wondering.

Anonymous said...

Yes, C. is cup. =)

Suzzette said...

Does the mix shown in your jar already have the shortening in it? So all I have to do when I want tortillas is add water each time?

Anonymous said...

Do you have a mix for corn tortillas?

Anonymous said...

Would you use corn meal to make corn tortillas? Would the dough turn out the same?

Anonymous said...

I have a 5lb bag of corn flour n the recipe is on the bag !!

Anonymous said...

To make corn tortillas, grocery stores sell the bag of corn tortilla mix "masa". Instructions are on the bag, just need to add water.

Anonymous said...

Grew up eating home made tortillas my mom would make. But never had a recipe to follow because she didn't measure, she would just mix everything together. I finaly found a recipe so I can make some :) Thank you!

Anonymous said...

With 4c of flour, 1/2 tsp of salt, 1/3 lb. shortening and 1c or 2c of warm water you can make almost 30 tortillas.
If you don't use baking powder is better. Just knead dough until the mix is smooth and elastic.

Elizabeth said...

Hi! Thanks so much for your recipes! Do you know appx how long the mix will stay?

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Can you use more whole wheat flour with this, what ratio should I use?

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Kitty Helene said...

wow $1.67 for ten? Here they are around $4.50 for eight! I'm so glad I can make them now for much less.

Becca said...

Great idea to make it as a mix so you have it on hand! The tortilla looks really good. :)
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Sam said...

I've also been making tortillas since I was a little girl and for a smaller recipe here's what I do :
4 cups of four
1tsp baking powder
2 tsp salt
1/2-3/4cup crisco
1 1/2-2cups of warm water.

Mix dry ingredients then using your hands, add crisco, then water. Little note on the water, make sure it's not too warm because of it is then it'll be stickier and you'll have to add more flour and then by the time you go to roll out your tortillas the dough is tough. I generally let my dough rest with saran wrap over to after I mix it for a bit. Then I roll the balls and let them rest again with saran wrap covering them while my Comal (cast iron skillet) heats up. Then I roll them out. The dough should be soft and flexible and your tortillas should be thin but thick enough to were if you stretch them in your hands they won't rip apart.

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Brooke said...

I love the idea of this, but I was curious if you have you ever used powder shortning and do you think they would turn out the same? I have some shortning powder but I'm not sure what to do with it. :-)

melie said...

U store the dry ingredients with the shortening together..

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