30-Minute Homemade FLOUR Tortillas

 Thanks to Just-a-Taste

Skip the store-bought tortillas and whip up the fastest and freshest recipe for 30-Minute Homemade Flour Tortillas.

HOW DO YOU MAKE FLOUR TORTILLAS?

In all my years of cooking and eating Mexican food, that is one question I never realized I would have such a succinct answer for! And that answer is… with four ingredients and in 30 minutes or less.

It’s really that simple. Add a few expert tips and tricks to the equation and you’ll be ditching the store-bought tortillas for good, as you transform your DIY tortillas into burritos, quesadillas, chimichangas and more.

HOMEMADE TORTILLA INGREDIENTS

So, what exactly do you need to make tortillas from scratch? I’m so glad you asked!

• All-purpose flour
• Salt
• Water
• Vegetable oil

Let’s break things down a bit more when it comes to the type of flour to use for making tortillas.

When my friend Rosa taught me how to make tortillas, she introduced me to El Rosal flour, which is a Mexican flour that can actually be purchased at several stores throughout the United States, including Walmart!

While I learned to make flour tortillas using El Rosal (and they were incredible), I tested out the exact same recipe and technique using American all-purpose flour. The results were the same! So, while El Rosal flour makes absolutely delicious tortillas and is the most authentic route to go, you can still get the same results using any other good quality all-purpose flour from the U.S.

IMPORTANT TIPS FOR MAKING FLOUR TORTILLAS

As simple as the ingredient list and method of preparing tortillas is, there are a few expert tips and tricks that will guarantee success:

• Mixing the Dough: You must use very hot water, as in, as hot as your hands can stand. The water should not be boiling; however, it should be very hot so that the dough comes together quickly and smoothly.
• Rolling the Tortillas: It’s important to roll all the way over the edges of the tortillas so that they are the same thickness all around. The goal is a super-thin tortilla that’s see-through before cooking.
• Cooking the Tortillas: Cook the tortillas for 30 to 60 seconds on one side before flipping them only one time and cooking them an additional 30 seconds. The goal is to achieve slight browning in various spots as the tortillas puff and cook.

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HOW TO STORE HOMEMADE FLOUR TORTILLAS

While you are cooking the tortillas, it’s important to keep them warm inside a towel as each one finishes cooking. Stacking them atop one another in a folded towel helps the tortillas stay warm and moist, as the residual heat stays trapped within the towel.

Once the tortillas have cooled completely, store them inside a sealable plastic bag at room temperature for up to one week.

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HOW TO RE-HEAT HOMEMADE FLOUR TORTILLAS

To re-heat the tortillas, you can either use the stovetop pan method (just as you cooked them), or you can pop them in the microwave in between two damp paper towels for 15 to 20 seconds or until they’re warmed through.

When I make these quesadillas, I add the shredded cheese (and chicken or beans) atop the tortillas then microwave them for 20 to 30 seconds before folding, slicing and serving. So easy and so fresh!

Ready to give it a go? Check out this yummy HOMEMADE CORN TORTILLAS recipe coming your way!

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WILD RICE AND PEANUT GINGER PILAF

Special thanks to Bad Manners for this awesome recipe

Wild Rice and Peanut Ginger Pilaf | Bad Manners

 INGREDIENTS

1 block of extra firm tofu, chopped

1 tablespoon rice vinegar

2 tablespoons Braggs Liquid Aminos or soy sauce

1 tablespoon minced ginger

4 cloves of garlic, minced

2 cups wild rice blend

1/4 teaspoon salt

1 1/2 cups coconut milk

1 3/4 cup water or vegetable broth

3 cups chopped broccoli

3 carrots, chopped into thin rounds

1/2 red onion, chopped

1/2 teaspoon garlic powder

2 tablespoons fresh lime juice

toppings: chopped peanuts, cilantro, green onions

DIRECTIONS

Warm your oven up to 400 degrees and grab a rimmed baking sheet. Place the chopped tofu in a bowl and toss it with the Braggs and rice vinegar. Set it aside.

It a medium-large pot with a lid, warm up a tablespoon of oil over a medium heat. Add the ginger and sauté for a minute. Add the garlic and sauté for another 30 seconds making sure you don't burn that stuff. Burnt garlic is the WORST. Now add in the rice blend and salt and stir everything up. Pour in the coconut milk and broth and bring that to a simmer. Once simmering, turn the heat to low, throw on the lid, and cook for the length suggested on the rice blend you bought, likely about 30-40 minutes, until tender and the liquid is basically gone.

While that is cooking, drain the tofu and reserve 1 tablespoon of the marinade. Throw the tofu together with the chopped broccoli, carrots, and onion in a large bowl. Drizzle over 1 tablespoon of olive oil, the reserved marinade, the garlic powder, and a pinch of salt. Toss and spread this in an even layer across the baking sheet. Roast for 20-25 minutes, until everything looks a little burnt, stirring halfway.

When the rice is ready, stir in 1 tablespoons of lime juice and drizzle the remaining tablespoon over the vegetables when they are finished roasted. To serve, top the wild rice with the roasted veggies and some chopped peanuts and green onions. If you wanna go the extra mile, pour over some of our Peanut Lime Sauce. Serve warm or at room temp.

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