Homemade Flour Tortillas
Homemade Flour Tortillas is a easy Mexican recipe that serves 12. 120 calories per serving. Recipe by Cooking Con Claudia on YouTube.
Prep: 45 min | Cook: 10 min | Total: 1 hr 5 min
Cost: $1.85 total, $0.15 per serving
Ingredients
- 4 cups All-Purpose Flour (sifted)
- 6 tablespoons Shortening (can substitute with lard or butter)
- 1.5 teaspoons Baking Powder (leavening agent)
- 2 teaspoons Salt (adjust to taste)
- 2 cups Hot Water (about 110°F (43°C))
- 1 tablespoon Vegetable Oil (for greasing dough and bowl)
- 0.25 cup Extra All-Purpose Flour (for dusting) (lightly dust work surface)
Instructions
Combine Dry Ingredients
In a large mixing bowl, whisk together the 4 cups of all‑purpose flour, 1½ teaspoons of baking powder, and 2 teaspoons of salt until evenly distributed.
Time: PT5M
Incorporate Shortening
Add the 6 tablespoons of shortening to the flour mixture. Using clean hands, crumble and rub the shortening into the flour until the mixture resembles coarse sand.
Time: PT3M
Add Hot Water
Gradually pour the 2 cups of hot water (about 110°F) into the bowl while stirring with a fork or spatula. Mix until a sticky dough forms.
Time: PT2M
Knead the Dough
Transfer the dough onto a clean countertop and knead for about 5 minutes until smooth, elastic, and no dry flour remains.
Time: PT5M
Rest the Dough
Lightly coat the dough with a bit of vegetable oil, place it back in the bowl, cover tightly with plastic wrap or a damp kitchen towel, and let it rest for 20 minutes at room temperature.
Time: PT20M
Temperature: room temperature
Divide into Balls
After resting, divide the dough into 12 equal portions (about the size of a golf ball). Keep the balls covered with a towel to prevent drying out.
Time: PT5M
Roll Out Tortillas
On a lightly floured surface, roll each ball into a thin circle, rotating the dough as you roll. The tortilla is ready when you can see through it in the center.
Time: PT5M
Preheat Comal
Place the comal or skillet over medium heat (≈350°F) and let it warm for 2 minutes.
Time: PT2M
Temperature: medium heat
Cook First Side
Lay the rolled tortilla onto the hot comal. Cook until bubbles form and the surface blisters, about 30 seconds.
Time: PT30S
Temperature: medium heat
Flip and Finish
Flip the tortilla and cook the other side for another 10 seconds, just until light brown spots appear.
Time: PT10S
Temperature: medium heat
Keep Warm
Transfer the cooked tortilla to a plate and cover with a clean kitchen towel. Repeat with remaining dough, keeping finished tortillas under the towel to stay soft.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 3 g
- Carbohydrates
- 22 g
- Fat
- 3 g
- Fiber
- 1 g
Dietary info: Vegetarian (when using shortening or butter), Can be made vegan (use shortening only), Gluten
Allergens: Wheat (gluten), Dairy (if butter is used), Potential pork (if lard is used)
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour, Gluten‑Free Flour Blend
- Instead of Shortening: Lard, Butter, Vegetable Oil (use less)
- Instead of Baking Powder: None (omit for denser tortilla)
- Instead of Salt: Sea Salt, Kosher Salt
- Instead of Hot Water: Warm Milk (for richer flavor)
- Instead of Vegetable Oil: Canola Oil, Olive Oil (light)
- Instead of Extra All-Purpose Flour (for dusting): Cornstarch (for dusting)
Equipment Needed
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Rolling Pin
- Comal or Skillet
- Spatula or Tongs
- Kitchen Towel
- Parchment Paper (optional)
- Plastic Wrap or Bowl Cover
Critical Steps — Do Not Skip
- Incorporate shortening until mixture feels like sand
- Add hot water slowly to form sticky dough
- Knead until dough is smooth and elastic
- Rest dough for 20 minutes
- Roll tortillas thin enough to see through
- Cook until surface blisters then flip quickly
Chef Tips from the Video
- Dust the rolling pin lightly to prevent sticking without adding too much flour
- Cover the skillet with a lid for the first tortilla to trap steam and help it puff
- Store cooked tortillas stacked with a damp towel to retain softness
Troubleshooting
Dough is too sticky
Add a tablespoon of flour at a time until the dough is manageable.
Dough is too dry and cracks
Add a tablespoon of warm water and knead until smooth.
Tortillas tear while rolling
Let the dough rest an additional 5‑10 minutes or roll thinner before it dries out.
Tortillas don’t puff or blister
Make sure the comal is hot enough (medium‑high) and the dough is thin enough to see through.
Storage
Refrigerator: Store in an airtight bag or container for up to 5 days.
Freezer: Freeze individually wrapped tortillas for up to 2 months; reheat on a skillet before serving.
Room temperature: Can be kept covered at room temperature for the day of preparation.
Make-Ahead Tips
- The dough can be refrigerated, covered, for up to 24 hours before rolling
- Cooked tortillas freeze well; reheat on a skillet or microwave wrapped in a damp paper towel
Frequently Asked Questions
What is the cultural significance and history of flour tortillas in Mexican cuisine?
Flour tortillas originated in northern Mexico where wheat was more abundant than corn. They became a staple for dishes like burritos, fajitas, and quesadillas, reflecting the region’s Spanish influence and the adaptation of wheat flour into traditional Mexican cooking.
What are the traditional regional variations of flour tortillas in Mexican cuisine?
In northern Mexico, flour tortillas are larger and softer, often used for burritos. In Tex‑Mex cuisine they are thinner and crispier for tacos. Some regions add a pinch of lard for richer flavor, while others use only shortening for a lighter texture.
How are flour tortillas traditionally served in Mexican households?
They are typically served warm, stacked under a clean kitchen towel to stay soft, and used to wrap meats, beans, cheese, or vegetables. Fresh tortillas are a daily accompaniment to meals and are also enjoyed plain with butter or salsa.
On what occasions or celebrations are flour tortillas commonly used in Mexican culture?
Flour tortillas are everyday staples but also feature in festive gatherings like family barbecues, taco nights, and celebrations where dishes such as burritos, fajitas, and quesadillas are served.
What other Mexican dishes pair well with homemade flour tortillas?
Homemade flour tortillas pair perfectly with carne asada, grilled chicken, refried beans, guacamole, pico de gallo, and cheese for classic tacos, burritos, and quesadillas.
What are the most common mistakes to avoid when making flour tortillas at home?
Common errors include over‑mixing the dough, not letting it rest, rolling the tortillas too thick, and cooking on a skillet that isn’t hot enough. Each mistake can lead to tough or crumbly tortillas.
Why does this flour tortilla recipe use hot water instead of cold water?
Hot water helps activate the gluten quickly, creating a softer, more pliable dough that rolls out thinly without tearing, which is essential for the characteristic tender texture of flour tortillas.
Can I make the flour tortilla dough ahead of time and how should I store it?
Yes, you can refrigerate the rested dough, covered, for up to 24 hours. Bring it to room temperature before dividing and rolling, and add a few extra drops of water if it feels stiff.
What texture and appearance should I look for when my tortillas are done cooking?
A finished tortilla should have light brown spots, visible bubbles, and a slightly blistered surface. It should be soft, flexible, and able to fold without cracking.
What does the YouTube channel Cooking Con Claudia specialize in?
The YouTube channel Cooking Con Claudia focuses on easy, home‑cooked recipes that emphasize classic techniques, comfort food, and step‑by‑step tutorials for beginner and intermediate cooks.
How does the YouTube channel Cooking Con Claudia's approach to Mexican cooking differ from other Mexican cooking channels?
Cooking Con Claudia emphasizes simplicity and accessibility, using everyday pantry ingredients and minimal equipment, whereas many Mexican cooking channels often showcase more elaborate, restaurant‑style preparations.
Last updated: August 20, 2026
