Tortillas I Recipe -
Tortillas I Recipe
  • READY IN 45 mins

Tortillas I

Recipe by  

"To Latinos everywhere, these are not only our bread but usually our utensil at mealtime as well! Some like big and thin, some like them small and fat, depending on the region of the country you're from and the way your grandmother made them!"

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    45 mins


  1. Mix together the flour, baking powder, and salt in large bowl. Cut in shortening to resemble cornmeal. Add water slowly, mixing with your hands to make a soft dough. You may not need all the water.
  2. Knead a few minutes on floured surface until smooth and elastic. Lubricate top with oil, put back in bowl and let rest, covered for 10 minutes.
  3. Divide into small balls the size of golf balls and proceed to roll out into size and thickness you prefer.
  4. Cook on top of stove over medium heat using a cast iron grill or heavy skillet until top is slightly bubbly then turning on opposite side for a minute or two.
  5. Keep stacked and warm inside a clean dish towel.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 16, 2008

I've been making tortillas since I had to stand on a chair to reach the counter. I just want to give some pointers to make this easier for those who want to try it. 1)First you don't need boiling water just as hot at you can stand out of the tap without burning yourself. 2)Let the dough sit covered for about 15 minutes before you divide them up & roll them out. 3) If you happen to have bacon grease that adds a wonderful flavor, that you don't get from plain old lard. (Just a once in a while treat I'll give myself) 4) The rolling pin you use makes all the difference in the world. If you are using one of those big fat ones with handles on the side you are never going to get anywhere. A regular wooden pin with no handles & about an 1 1/2inch diameter is what you need. 5) If you over roll them they will get hard & tough. Once up from the center & once down from the center flip over & rotate 90degrees. 6)Practice practice a couple of wasted batches don't worry its only flour & water no big loss & you can always make chilaqueles from hard tortillas!

Most Helpful Critical Review
Apr 14, 2003

I found that it takes more time than it is worth to make tortillas.They come out dry and stiffer than the bought ones . Unless your having a lot of help, it isn't worth it.

Dec 29, 2003

I usually use my grandmother's recipe but was unable to get a hold of her. This recipe was just about the same and they came out just like Grandma's. If you're not used to making tortillas or grew up around them daily the rolling out of the tortillas can be tricky. Just a couple of hints: Sprinkle a little flour on your surface and your rolling pin to keep the dough from sticking. Start in the center and roll up once and back to the center to roll down and then you need to keep turning the tortilla a couple of inches after you roll it out. It's so much easier once you get the hang of it. Store bought tortillas just don't taste like the real thing.

Apr 14, 2003

Excellent recipe! Those of you who don't like to roll your out or are finding too much work for you, buy a tortilla press. They cost about $20 and are worth every penny!! I couldn't live without mine and this recipe is perfect with it! It makes it worth making them!!!

May 19, 2005

This is a great recipe. taste just like tortillas, but better! I omitted the baking powder and i used margerine instead of shortening. i rolled out the dough paper thin... then i placed a bowl on the dough and cut around the edge of the bowl.. so all of my tortillas were the same perfect circles. they looked exactly like store-bought tortillas, but tasted much better!

Apr 14, 2003

This is the first tortilla recipe I've found that makes tasty, pliable tortillas. They keep well for several days when sealed in a ziplock bag. Delicious and fast to make!

Apr 14, 2003

This recipe is wonderful! As tortilla recipes go they are very tempermental. This one is easy to follow and quite basic. I have tried many tortilla recipes and they usually turn out crispy like crackers. Cooking for 1-2 mins may be too much, I only cooked them for about 30-45 secs (or about 20 secs each side). They are a bit plain, but I am more concerned with consistancy and these are pliable and easy to cook with.

Apr 14, 2003

These were very easy to make and so delicious, but soooooo very difficult to roll out. At first it was easy when the dough was still warm... but it got tougher and tougher. I halved the recipe and got more than enough and had a good workout in the kitchen with the roller. *lol*


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  • Calories
  • 42 kcal
  • 2%
  • Carbohydrates
  • 8 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.5 g
  • < 1%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 26 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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