Homemade Flour Tortilla Recipe

I used to think making homemade flour tortillas was too much hassle for a weeknight. But once you taste the difference in texture and fresh flavor, you won’t want to go back to store-bought.

This homemade flour tortilla recipe transforms a basic staple by infusing it with smoky ancho chili powder and smoked paprika. The result is soft, pliable tortillas perfect for taco night or any family meal where flavor matters most. The whole process from dough to plate takes less than an hour, with just a few simple pantry ingredients. Get ready to elevate your dinner game with this simple, yet deeply flavorful, homemade flour tortilla recipe.

Ingredients

• 300 g (2 ½ cups) all-purpose flour
  Use standard white flour for the best results and softest texture. Sift the flour first if you want to ensure the lightest texture for these tortillas. Use a kitchen scale for accuracy; scooping cups can result in too much flour.
• 5 g (1 teaspoon) fine sea salt
  Salt is essential for flavor and helping to strengthen the gluten structure of the tortilla dough. Use fine sea salt or kosher salt; avoid table salt as it can be too concentrated. Ensure it’s fully incorporated with the flour before adding liquid.
• 60 g (¼ cup) vegetable shortening, solid at room temperature
  This is the key fat for achieving a tender, pliable texture in these homemade flour tortillas. Vegetable shortening melts easily and helps create flaky layers when rolled thin. Lard is a traditional substitute that works equally well for a richer flavor.
• 8 g (1 ½ tablespoons) smoked paprika
  Use high-quality smoked paprika to give a deep, authentic smoky flavor to the tortilla dough. The paprika will also add a beautiful reddish-orange color to the final product. Avoid using regular paprika; only smoked paprika delivers the intended flavor profile.
• 5 g (1 teaspoon) ancho chili powder
  This adds a mild, fruity heat and depth of flavor that complements the smoked paprika. Ancho chili powder is usually mild; for extra heat, use a pinch of cayenne pepper. Ensure the powder is fresh for maximum aroma and flavor intensity.
• 180 ml (¾ cup) warm water, about 45-50°C (115-120°F)
  Warm water helps the dough become elastic and pliable more quickly during kneading. Use water that feels warm to the touch, but not scalding hot. The exact amount may vary slightly depending on your climate and flour type.
• 5 g (2 tablespoons) fresh cilantro, finely chopped, for garnish
  Fresh cilantro adds a bright, contrasting note when serving. This is an optional garnish, but highly recommended for color and flavor. Alternatively, use a sprinkle of fresh parsley if cilantro isn’t preferred.

Instructions

1. Infuse the fat with spices.
   In a small saucepan, gently melt the vegetable shortening over low heat. Add the smoked paprika and ancho chili powder, stirring constantly for 1-2 minutes until fragrant; be careful not to burn the spices. Remove from heat and let cool slightly for 5 minutes before adding to the flour mixture.
2. Combine dry ingredients and spiced fat.
   In a large mixing bowl, whisk together the all-purpose flour and fine sea salt. Pour the slightly cooled, spiced shortening mixture into the flour. Use your fingertips to rub the shortening into the flour until the mixture resembles coarse sand and no large lumps of shortening remain.
3. Form and knead the dough.
   Gradually add the warm water, mixing with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes. Continue kneading until the dough becomes smooth, elastic, and springy; it should have a beautiful reddish-orange hue from the spices. If the dough feels dry or stiff, gradually add a tablespoon or two more warm water until it reaches the right consistency.
4. Rest the dough balls.
   Divide the dough into 12 equal pieces, approximately 40-45g each. Roll each piece into a smooth ball. Place them on a plate, cover with a clean kitchen towel or plastic wrap, and let them rest at room temperature for at least 30 minutes (or up to 2 hours) to ensure tender homemade flour tortillas.
5. Roll out the tortillas.
   Preheat a cast-iron comal or heavy-bottomed skillet over medium-high heat until hot (no oil needed). On a lightly floured surface, take one dough ball and roll it out into a thin, approximately 18-20 cm (7-8 inch) round. Aim for uniform thickness; if the dough resists rolling, let it rest for 5 minutes.
6. Cook the tortillas.
   Place the rolled tortilla onto the hot comal. Cook for 30-45 seconds, until bubbles form on the surface and the edges begin to lift. Flip the tortilla and cook for another 30-45 seconds, until golden-brown spots appear and the tortilla puffs up. If it doesn’t puff much, press gently with a clean kitchen towel or spatula to encourage puffing.
7. Keep warm and serve.
   Remove the cooked tortilla and immediately transfer it to a plate lined with a clean kitchen towel. Cover it with another towel to keep it warm and soft while you cook the remaining tortillas. For serving, stack the warm tortillas, dust lightly with a pinch of smoked paprika, and sprinkle generously with the chopped fresh cilantro.

Why This Homemade Flour Tortilla Recipe Tastes So Good

The secret to this specific homemade flour tortilla recipe lies in how we handle the spices. Instead of just adding a plain powder to dry flour, we infuse the fat first. Heating the smoked paprika and ancho chili powder in the shortening releases their full aroma. This method allows the deep, smoky flavor to permeate every part of the dough. It transforms a simple staple into a flavorful addition to your family meals.

Making Tortillas Ahead: Storage and Reheating Tips

For short-term storage, stack the freshly cooked homemade flour tortillas between sheets of paper towel or a clean kitchen towel. Store them tightly wrapped in a zip-top bag at room temperature for up to two days. To freeze for longer-term meal prep (up to three months), first let them cool completely. Place parchment paper between each tortilla, stack them, and seal in an airtight freezer bag. Reheat on a hot skillet for 15-20 seconds per side, or microwave wrapped in a damp paper towel for 10-15 seconds.

Simple Meals to Serve with Smoky Chili Tortillas

This homemade flour tortilla recipe is designed to add a new dimension to quick meals. Here are some of our family’s favorites:

• Tacos: The smoky-spicy notes pair perfectly with shredded chicken, ground beef, or seasoned roasted vegetables.
• Quesadillas: Fold melted cheese inside and grill quickly. The heat activates the spices, making for a surprisingly flavorful high-protein snack or quick lunch.
• Breakfast Burritos: Start the day right with eggs, roasted potatoes, and cheese wrapped in a smoky tortilla.

FAQs

Q: Why do I need to rest the dough?

A: The resting period is crucial for relaxing the gluten structure developed during kneading. This makes the dough much easier to roll out thinly without shrinking back, resulting in tender, pliable tortillas. I find that a quick 15-minute rest makes rolling out these homemade tortillas much less frustrating.

Q: Can I use oil instead of vegetable shortening?

A: Yes, you can substitute vegetable oil or olive oil. Shortening generally produces a softer texture and more traditional feel, but oil works well too. If using oil, reduce the amount slightly (use about 3 tablespoons) and skip the melting step with spices; just mix the oil directly into the dry ingredients.

Q: How do I get my tortillas to puff up?

A: Make sure your skillet or comal is hot enough and that the dough has rested properly. The puffing happens when steam builds up rapidly between the layers; if the dough is too thick, or the heat too low, it won’t puff effectively. Pressing gently with a clean cloth helps trap steam inside.

Q: How long will these homemade flour tortillas keep?

A: Store freshly cooked homemade flour tortillas in a sealed bag at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For long-term storage, freeze them for up to 3 months, separating layers with parchment paper to prevent sticking.

Q: Can I use whole wheat flour?

A: Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier twist on this homemade flour tortilla recipe. However, whole wheat flour absorbs more liquid, so you may need to add a little extra water to reach the right consistency.

Q: What if I don’t like spicy food?

A: Ancho chili powder adds flavor rather than intense heat. If you want to reduce the spice, use less ancho chili powder, but keep the smoked paprika to retain the smoky flavor profile.

Conclusion

Ready to change taco night forever? This simple homemade flour tortilla recipe with its smoky ancho chili infusion will take your family meals from good to great. The flavor is worth the small extra step, and the pliable, soft texture of homemade tortillas can’t be beaten for healthy eating. Pin this recipe now for your next family dinner.

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