Delicious Flour Tortillas Recipe for Taco Night

Welcome to my kitchen, where I will share my recipe for the most delicious and chewy flour tortillas you’ve ever tasted. Flour tortillas are a staple in Mexican cuisine, and they’re incredibly versatile. They can be used for tacos, fajitas, burritos, wraps, and so much more.

As a chef, I’ve tried countless recipes for flour tortillas, but this one is my all-time favorite. It’s a simple recipe that requires only a handful of ingredients, and the results are truly amazing. These tortillas are soft, chewy, and incredibly flavorful. Once you try them, you’ll never want to go back to store-bought tortillas again.

In this recipe article, I will guide you through the process of making flour tortillas from scratch. I’ll provide you with a list of ingredients, step-by-step instructions, and tips for perfect results. Whether you’re a seasoned cook or a beginner, you can make these tortillas with ease.

So, put on your apron, grab your rolling pin, and let’s get started. You’ll be amazed at how easy it is to make homemade flour tortillas, and you’ll love the results. Your family and friends will be impressed with your cooking skills, and you’ll have a new go-to recipe for all your Mexican-inspired dishes.

Why You’ll Love This Recipe

Chewy Flour Tortillas
Chewy Flour Tortillas

Are you tired of bland, store-bought tortillas that lack the chewy texture and delicious flavor you crave? Look no further than this homemade Chewy Flour Tortillas Recipe!

Not only are these tortillas easy to make with just a handful of ingredients, but they’re also incredibly versatile. Use them as a base for tacos, enchiladas, or simply enjoy them on their own as a snack.

But what sets these tortillas apart is their chewy, soft texture that will have you coming back for more. Trust me, once you try these homemade tortillas, you’ll never want to go back to the store-bought ones again.

Plus, by making your own tortillas, you can control the ingredients and ensure that they’re fresh and free from any unwanted additives or preservatives.

So why settle for mediocrity when you can have the best? Give this Chewy Flour Tortillas Recipe a try and taste the difference for yourself!

Ingredient List

To make these chewy flour tortillas, you will need the following ingredients:

  • 3 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt
  • 3/4 cup of vegetable shortening or lard
  • 1 cup of hot water

Note: You can also use a combination of all-purpose flour and whole wheat flour for a healthier option, or make them from scratch using sonoran style flour.

These simple cooking ingredients can be easily found in your pantry or at any grocery store. The key to making soft, chewy flour tortillas is to use the right amount of moisture in the dough and cook them at the right temperature. So, let’s get started!

The Recipe How-To

Now that we have gone through the ingredients, it’s time to start making some homemade flour tortillas! I have a tried and true recipe that will give you soft, chewy, and flavorful tortillas. Here’s how to make them:

Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of salt until combined.

Step 2: Add the Wet Ingredients

Next, add 3/4 cups of warm milk and 3 tablespoons of vegetable oil to the dry mixture. Stir until the dough begins to form.

Step 3: Knead the Dough

Sprinkle some flour on your work surface and transfer the dough to it. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.

Step 4: Rest the Dough

Place the dough in a bowl and cover it with a clean towel. Let it rest for at least 20 minutes to allow the gluten to relax and the moisture to distribute evenly.

Step 5: Divide and Roll the Dough

After resting, divide the dough into small balls (about the size of a golf ball) and roll them out into thin circles.

Step 6: Cook the Tortillas

Heat a non-stick pan over medium-high heat. Place a tortilla in the pan and cook for about 30 seconds on each side. Repeat this process for each tortilla, and don’t forget to brush them with melted butter or oil to keep them moist and pliable.

That’s it! You now have homemade flour tortillas that are perfect for any Mexican dish or simply for snacking. Don’t be afraid to experiment with different flavors and spices to make them your own. Enjoy!

Substitutions and Variations

Don’t have all the ingredients on hand? No problem! This recipe is very versatile and can be adapted to fit your needs. Here are some substitutions and variations that you can try:

– Milk: You can use any type of milk that you have on hand, including almond, soy, or oat milk. You can also use water instead of milk if you prefer.

– Flour: You can use different types of flour to make these tortillas. If you want a softer texture, you can use cake flour or pastry flour instead of all-purpose flour. If you want to make whole wheat tortillas, you can substitute half of the all-purpose flour with whole wheat flour.

– Shortening: You can use any type of vegetable shortening or lard in this recipe. If you’re looking for a healthier option, you can use coconut oil instead of shortening.

– Salt: If you’re watching your sodium intake, you can reduce the amount of salt in the recipe or use a salt substitute.

– Baking powder: You can substitute baking soda for baking powder if you don’t have baking powder on hand. However, you’ll need to add an acid, such as lemon juice or vinegar, to activate the baking soda.

– Flavorings: You can add different spices and herbs to the dough to give the tortillas a unique flavor. Some options include garlic powder, cumin, chili powder, or chopped fresh herbs.

– Gluten-free: If you’re on a gluten-free diet, you can use a gluten-free flour blend instead of all-purpose flour. However, keep in mind that the texture of the tortillas may be different.

– Sonoran style: If you want to make Sonoran-style flour tortillas, you’ll need to use a specific type of flour called “harina de trigo para tortillas.” This flour is finely ground and has a low protein content, which gives the tortillas a soft and chewy texture.

No matter what substitutions or variations you choose, the key to making great tortillas is to work with a moist dough and to cook them on a hot griddle or skillet. Be creative and experiment with different flavors and textures until you find your perfect tortilla recipe!

Serving and Pairing

Once you’ve made these delicious chewy flour tortillas, the possibilities for serving and pairing them are endless. The soft, pliable texture of these tortillas makes them perfect for wrapping around your favorite fillings or as a side to complement any meal.

For a classic pairing, use these tortillas to make tacos, burritos, or quesadillas. Fill them with seasoned ground beef, shredded chicken, or grilled vegetables for a flavorful and satisfying meal. You can also try making a breakfast burrito with scrambled eggs, bacon, and cheese for a filling and delicious morning meal.

Another great way to serve these tortillas is to use them to make fajitas. Grill up some steak or chicken with bell peppers and onions, then wrap them in these soft tortillas for a delicious and flavorful meal.

If you’re feeling adventurous, try using these tortillas to make homemade tortilla chips. Cut them into triangles, brush them with olive oil, and sprinkle them with salt before baking in the oven until crispy. Serve them with your favorite salsa or guacamole for a tasty snack.

These flour tortillas also pair well with a variety of sides. Try serving them alongside rice and beans, a fresh salad, or roasted vegetables for a complete and satisfying meal.

No matter how you choose to serve them, these homemade flour tortillas are sure to be a hit with your family and friends. So get creative and enjoy the delicious and versatile flavors of these chewy flour tortillas.

Make-Ahead, Storing and Reheating

These chewy flour tortillas are perfect for making ahead of time and storing for later use. Simply wrap the tortillas in plastic wrap or aluminum foil and store them in an airtight container in the refrigerator. They will stay fresh for up to 5 days.

To reheat, wrap the tortillas in a damp paper towel and microwave for 10-15 seconds. Alternatively, you can heat them up in a dry skillet or on a griddle for a few seconds on each side until they are warm and pliable.

If you want to freeze the tortillas, make sure to wrap them tightly in plastic wrap or aluminum foil before placing them in a freezer-safe container or bag. They will keep well for up to 3 months in the freezer.

To thaw frozen tortillas, simply remove them from the freezer and let them come to room temperature for about 30 minutes. Then, reheat them using one of the methods mentioned above.

It’s important to note that the texture of the tortillas may change slightly after reheating, but they will still be delicious and chewy.

Tips for Perfect Results

Now that you have the recipe and the ingredients, it’s time to talk about some tips to ensure that your flour tortillas turn out perfectly chewy and delicious. Here are a few things to keep in mind:

Firstly, make sure your dough is the right consistency. If it’s too dry, your tortillas will be tough and won’t roll out properly. If it’s too wet, they will be sticky and difficult to work with. The dough should be soft and pliable, but not sticky. If it seems too dry, add a little more water; if it’s too wet, add a little more flour.

Secondly, use a good quality flour. All-purpose flour works well for this recipe, but you can also use a combination of all-purpose and whole wheat flour. Don’t use self-rising flour, as it contains baking powder and salt, which will alter the recipe.

Thirdly, let the dough rest before rolling it out. This allows the gluten to relax, making the dough easier to work with and resulting in a softer tortilla. Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes, or up to an hour.

Fourthly, roll the tortillas out thinly and evenly. If they are too thick, they will be doughy and heavy. If they are too thin, they will tear and fall apart. Aim for a thickness of about 1/8 inch.

Fifthly, cook the tortillas on a hot, dry skillet or griddle. This will give them a nice char and help them puff up a little. Don’t use any oil or butter in the pan, as this will make them greasy. Cook them for about 30 seconds on each side, or until they start to brown and puff up.

Lastly, don’t overcook the tortillas. They should be soft and chewy, not crispy and hard. If you cook them for too long, they will become brittle and difficult to fold. Remove them from the heat as soon as they are cooked through, but still pliable.

Follow these tips and you’ll be well on your way to making perfect, homemade flour tortillas every time.


Before we conclude this article, let me address some frequently asked questions that you might have about making chewy flour tortillas. These FAQs will help you troubleshoot any issues and clarify any doubts you might have about the recipe. So, let’s dive into it.

Why are my homemade flour tortillas chewy?

When tortillas are overcooked, they tend to become hard and lose their moisture. This happens when the dough doesn’t have enough moisture content. To fix this issue, the solution is to reintroduce moisture into the dough.

What does baking soda do to flour tortillas?

The addition of baking soda to the tortilla dough helps to create a slight puffiness, resulting in a fuller, more voluminous tortilla compared to one without it.

How do you make flour tortillas not hard?

When preparing the dough for your tortillas, it’s essential to use hot water to achieve the perfect texture. If you’re kneading the dough by hand, make sure the water is as hot as you can handle. For those using a stand mixer, boiling water is recommended. The heat from the water will help the fat blend seamlessly with the flour, resulting in soft and pliable tortillas.

Why did my flour tortillas come out crispy?

To ensure soft and pliable tortillas, it’s important to use the right ingredients and equipment. Using all-purpose flour and a well-heated cast iron pan can make all the difference. If your tortillas turn out tough or stiff, it’s possible that one of these factors was not taken into consideration.

Bottom Line

With these detailed instructions and helpful tips, you’re well on your way to making delicious, chewy flour tortillas that are sure to impress your family and friends. Don’t be intimidated by the process – with a little practice, you’ll be a pro in no time.

There’s something special about homemade flour tortillas that you just can’t find in store-bought versions. The soft, chewy texture and fresh flavor are unbeatable. Plus, you have the flexibility to customize the recipe to your liking, whether that means using whole wheat flour or adding in some spices.

So why not give this recipe a try? You won’t regret it. Whip up a batch of these tortillas for your next taco night or use them as a base for a delicious wrap. Your taste buds will thank you.

Chewy Flour Tortillas Recipe

I found this recipe on I altered it a bit to use half whole wheat, and found the dough too dry, so upped the oil content. I also use a press instead of rolling them out–far easier. These are soft, chewy, and delicious. Perfect for gorditas or fajitas, though we usually just eat them out of hand. I cook mine on my griddle, since it tolerates being heated for a long period with no oil on it. If you like large tortillas, you can divide the dough to fewer balls.

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour (do not use bread flour, they’ll be tough)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 3/4 cup lukewarm 2% low-fat milk (could use whole or skim)
  1. 1. Stir together flours and baking powder.
  2. 2. In another bowl, combine salt, oil, and milk and give it a good whisk.
  3. 3. Gradually add the milk mixture to the flour and mix into a nonsticky dough. (This will be much tougher to do by hand, rather than a mixer. You’ll need to combine, then knead vigorously.).
  4. 4. Divide dough into 6 balls of equal size, cover, and let rest 20 minutes. (The dough won’t rise, it just needs to rest to activate the gluten.).
  5. 5. Spritz your tortilla press with cooking spray and press each ball flat. (You can roll them out too, but you’ll really need to flour your surface and it’s far easier to use a press.).
  6. 6. Transfer the tortilla to a hot, dry skillet or griddle. Let cook 30 seconds to a minute, flip it, and cook the other side 30 seconds to a minute.
Side Dish
< 15 Mins, Breads, Healthy, Low Cholesterol

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