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
For shaping the tortillas, 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.
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.
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.
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.
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.
After the tortillas have cooled down you will want to place them into a plastic bag to keep or freeze for later use.
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.
- Dough Mixer
- Pot Lid the same size in diameter that you want you tortillas
- 1 C Flour
- 1/2 C JAH Poly Flour
- 3/4 C Hot Corn Stock or Water – A little less than 3/4 C
- Combine Ingredients with enough Hot Corn Stock to form a dough but not sticky and Mix in a Dough Mixer for a few minutes. Add more flour if needed. Cover the Bowl and Refrigerate for 10 min or longer.
- Measure out dough balls at 60 g or desired size. Roll into a ball and place on a baking sheet. Once all dough balls are formed, on a floured surface, flatten each one out with your hand adding more flour when needed.
- Roll each dough flat until it's about the same size as your pot lid. Press the pot lid down to cut the tortilla out and reuse or discard trimmings. Shake off any residue flour and lay on counter until your are done with the rest of them, overlapping them some as you go.
- Once done, preheat pan on medium high heat and add Tortilla, about 30 seconds on each side.