Description
This homemade flour tortilla recipe elevates a basic staple with smoky ancho chili powder and smoked paprika for deep flavor and a soft, pliable texture. The dough is quick to prepare and cook, resulting in fresh tortillas perfect for tacos or burritos.
Ingredients
Scale
- 2.5 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1/4 cup vegetable shortening
- 1.5 tablespoons smoked paprika
- 1 teaspoon ancho chili powder
- 3/4 cup warm water (115-120°F)
- 2 tablespoons fresh cilantro, chopped (optional garnish)
Instructions
- Infuse Spices: Gently melt the vegetable shortening in a small saucepan over low heat. Add the smoked paprika and ancho chili powder; stir for 1-2 minutes until fragrant, being careful not to burn the spices. Remove from heat and let cool slightly for 5 minutes.
- Combine Ingredients: In a large mixing bowl, whisk together the all-purpose flour and fine sea salt. Pour the slightly cooled spiced shortening mixture into the dry ingredients. Use your fingertips to rub the shortening into the flour until the mixture resembles coarse sand.
- Knead Dough: Gradually add the warm water, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth, elastic, and springy. The dough should have a reddish-orange hue from the spices.
- Rest Dough: Divide the dough into 12 equal pieces (about 40g each). Roll each piece into a smooth ball. Place them on a plate, cover with a clean kitchen towel, and let rest at room temperature for at least 30 minutes to ensure a tender texture.
- Roll and Cook: Preheat a cast-iron skillet or comal over medium-high heat. On a lightly floured surface, roll one dough ball into a thin 7-8 inch round. Place on the hot skillet and cook for 30-45 seconds per side, until bubbles form and golden-brown spots appear. Press gently with a spatula to encourage puffing.
- Keep Warm and Serve: Transfer cooked tortillas to a plate lined with a clean kitchen towel, covering them with another towel to keep them warm and soft while you cook the remaining tortillas. Stack the warm tortillas and garnish with fresh cilantro before serving.
Notes
To achieve the best soft texture, ensure the dough rests for at least 30 minutes after kneading. If the dough resists rolling, let it sit for another 5-10 minutes. Lard can be used in place of vegetable shortening for a traditional, richer flavor. Keep the cooked tortillas wrapped in a clean towel to retain heat and softness.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tortillas
- Calories: 180 kcal
- Sugar: 0 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Spicy, Smoked Paprika, Ancho Chili, Tortillas, Bread, Flatbread, Mexican, Easy, Homemade, Stovetop