This is my recipe for tortillas. Which I use for Tacos, Carnitas, Quesadilla, sandwich wraps, mini thin-crust pizzas, and more. You can make these in batches and freeze them to use them whenever you want. They are so much better than store-bought.

The time consuming part is making and shaping the dough. The cooking happens very fast.

Tortilla Dough Weight

Dough weight is 60 g per ball. I find this works best. Weigh the dough out to ensure that each tortilla is exactly the same.

• 6 Inch Flour Tortilla – about 30 g
• 9-10 Inch Flour Tortilla – about 60 g
• 12 inch Flour Tortilla – about 114 g

Shaping Tortillas

For shaping the Dough, I use a pot lid with edges that can cut through the dough.

The side benefit of using the pot lid is you get perfect circular tortillas every time. The only thing is that you have to roll the dough out flat to almost the same size as the lid. If it’s rolled out too much. We run into the same problem of not producing uniform tortillas. Get as close as you can to reduce the margin of error.

Cooking Tortillas

There are 2 ways to do this. Slap or toss the tortilla from 1 hand to the other to shake off any residue flour prior to cooking.

Stove Top Tortillas

In a pan on medium-high heat, cook the tortilla for about 30 seconds on each side.

As you do this more often you will get used to knowing when to flip over and if you should cook 1 side or another more.

If the pan starts to smoke too much, remove it from the heat and proceed to do 1 more tortilla. The residue heat should be enough to cook it and at the same time cool the pan down. You can then place it back on the heat.

Oven Tortillas

Preheat oven to highest setting with a cooking stone.
Place tortilla on the stone and cook no need for flipping it over.

As you get used to doing this you will come to learn when it is done. But typically 1 minute in a properly heated oven.

Stacking Tortillas

There are two ways to stack the tortillas and does have an effect on the final texture of the tortillas.

On top of each other

Stacking directly on top of each other in effect is steaming them. Causing a chewier tortilla. After so many tortillas have been added. You flip the stack or part of it upside down and continue to stack more tortillas.

Overlapping

Place the tortilla on a plate and the next one barely overlaps. Allowing the tortilla to breathe and cool down faster. It also dries out faster this way too. But results in a less chewy drier Tortilla.

Storing Tortillas

After the tortillas have cooled down you will want to place them into a plastic bag to keep or freeze for later use.

Secret Ingredient

Using Corn stock for the liquid really elevates the Tortillas. It’s subtle but much better.

To make your own. Bring to boil corn on the cob and then simmer for 2 hours or longer. You can shave the corn off and include it with the cob. A faster way is to pressure cook it for 30 minutes to 1 hour.

Strain the stock and portion it to how you see fit and freeze it. You can use this stock to add extra flavor to soups/stews, chowders, and right here for tortillas.

The Other Secret ingredient is JAH Poly Flour. This has the Seasoning and Fat already in the flour, Add to this the Flour and Hot Corn Stock and you got some really good homemade Tortillas.