General Question

Kayak8's avatar

Have you ever made tortillas from scratch?

Asked by Kayak8 (16447points) October 17th, 2010

I am interested in recipes and techniques for making both corn and flour tortillas.

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9 Answers

Dutchess_III's avatar

Yeah. It takes some practice to get it right. I don’t know the exact proportions but it was basically flour, bacon fat and water. After you get them rolled out (stretched out, actually) you throw them on a dry griddle for a few moments to brown them ever so slightly. Don’t know about corn ones.

crisw's avatar


Corn tortillas are probably easier, since they have fewer ingredients (corn masa and water) and are usually pressed in a tortilla press rather than rolled.

You can get recipes from the bags of corn masa or harina para tortillas. If you have a Mexican grocery you can also get readymade masa dough which just needs to be pressed and cooked!

FutureMemory's avatar

My Mexican grandmother has been making flour tortillas from scratch for over sixty years. The animal fat @Dutchess_III mentions is the standard method, but vegetable oil can be used instead – when I became a vegetarian she made the switch without anyone really even noticing.

llewis's avatar

I use this recipe for whole wheat tortillas, except I make 12 instead of 8. I use the recipe on the bag of masa harina for corn tortillas – oh, so good! A little extra work on both, but well worth the effort! I use a tortilla press for corn tortillas, and a large straight-sided glass to roll out the wheat tortillas (inside two sheets of wax paper).

Kayak8's avatar

Do you all use a cast iron press or . . . .

crisw's avatar

I used an aluminum one I bought for cheap in a Mexican grocery. I lost it a while back and need to replace it! I also had an electric combination press and cooker that disappeared a while back- that was a nice thing to have.

crisw's avatar

The cooker I had was kind of like this one.

Kayak8's avatar

@crisw So it smashes the dough AND cooks it?

crisw's avatar


Yes, exactly.

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