Secret Recipe Club, Homemade Flour Tortillas

My Secret Recipe Club assignment this month is Dessert Before Dinner.  Stephy has an eclectic collection of recipes on her blog and I had a lot of fun browsing through her creations.  I tend to always check the appetizer section of a blog or cookbook, I guess because small bites are my favorite things to eat πŸ™‚

Arancini, Italian Fried Delicious caught my eye because  how can a ball of risotto stuffed with cheese and then fried,  not be AMAZING?  However, I didn’t have any leftover risotto hanging around…   😏 so this will have to wait for another day…

flour tortillas 1 thepaintedapron.com

Then I saw her homemade tortillas and decided to make them to go with our Taco Soup for dinner

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Everyone swears that homemade tortillas are easy peasy and sooo much better, so I had to try

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I used my mix master and substituted coconut oil for the vegetable shortening  in Stephy’s recipe

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This is a sticky dough, so if you think it is too wet, add a little more flour until it is workable

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Don’t forget to flour your work surface

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I made a serious mess, I had flour on my shoes, in my hair, everywhere, but it was fun!

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Chill dough balls for 15 minutes before rolling out

flour tortilla thepaintedapron.com

Look at that little beauty!

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Use a metal spatula, if needed, to transfer tortilla to your skillet, or your rolling pin

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You can roll one out as your cooking one, if you don’t forget to turn the one in the pan after 45 seconds 😳

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Can you see it starting to rise and bubble?

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The tortillas are done when they just begin to brown on both sides

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flour tortillas thepaintedapron.com

Homemade Flour Tortillas

Prep Time 10 mins
Cook Time 15 mins
Chill 15 mins
Course Bread
Cuisine Mexican
Servings 8

Ingredients
  

  • 2 1/4 cups all purpose flour plus more for rolling
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/4 cup coconut oil melted
  • 3/4 cup water

Instructions
 

  • Mix dry ingredients together the add coconut oil. Turn mixer on and slowly add water, scraping down sides if necessary. Turn dough out onto a well floured surface and knead several times and form into a flattened round. Cut the round into 8 wedges. Roll each wedge into a ball and put it on a floured plate. Chill dough balls in the refrigerator for 15 minutes.
  • Heat a heavy skillet on medium high. Roll out a dough ball into a thin tortilla, and place it in hot pan. Let cook for 30-45 seconds until it starts to brown. Turn over and repeat on other side. Set tortilla on a towel to cool. Repeat with remaining dough.
  • Makes 8 10 inch tortillas
  • Store tortillas in a large ziplock bag
Keyword flour tortillas, homemade tortilla
homemade tortillas thepaintedapron.com

You could also add food coloring to the dough in case you want to make them a certain color πŸ€ πŸ’— πŸŽ„ πŸŽƒ

Thanks for dropping by!

Juicy Details

Be sure to visit Dessert Before Dinner here to see Stephy’s recipe for flour tortillas

See more about the Secret Recipe Club here

I got the idea of using coconut oil instead of shortening from Cook Craft Love here

Note: these are best used soft, you can soften in the microwave for 10 seconds.  I tried them in baked quesadillas and they didn’t crisp up well

Just click on the blue frog below to see all the other recipes from January’s Group C reveal day


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Comments
21 Responses to “Secret Recipe Club, Homemade Flour Tortillas”
  1. Lynn says:

    I’ve made homemade tortillas before, it’s fun and they do taste good! My friend has a very heavy tortilla press she bought that was made in Mexico, but she makes tons of them at a time. I’m sure you enjoyed them:@)

  2. Mary says:

    Jenna, I always leave a trail of flour in my wake when I’m in the kitchen much to my hubby’s display! I can only imagine how wonderful your tortillas are fresh & warm from the pan!

  3. I have been tempted to make homemade tortillas so many times but just haven’t. Yours look great!!

  4. I’ve been making homemade whole wheat tortillas since seeing a recipe from Lean Green Bean blog last year – we’ve never gone back to the store brand – they are SO good!

  5. What a fun SRC choice!

  6. Homemade tortillas are so much better than the ones you buy in the store. Yum!

    http://makingmemorieswithyourkids.com

  7. Marigene says:

    I need to try making these! Thanks for sharing the recipe, Jenna.

  8. Stephanie says:

    Thanks so much for the great write-up. I’ve never used coconut oil before, but maybe next time you can reduce it to 2 Tbsp coconut oil instead of 1/4 cup. It won’t be quite as sticky that way and you won’t need quite as much flour to roll it out.

    Thanks again.

    • Thanks Stephanie, they actually turned out great! I am pretty much of a disaster when it comes to baking because I don’t measure accurately πŸ™‚ I need to be more careful! Thanks for the suggestion~

  9. Emily says:

    I know these have to be soooo good Jenna! Thanks for sharing your secrets for homemade.
    I am loving all this sunshine, bet you will headed to the beach soon!

  10. These look good, Jenna. You can use regular rice for the arancini. I made them for the first time last year and posted them. Great with home made sauce.

  11. What a great pick! Will be saving this recipe for the near future. Glad to be part of SRC group C with you!

  12. Kelly@WildfloursKitchen.com says:

    Oh, yours look wonderful! I haven’t made homemade tortillas in way too long! Great pick for the SRC! (Popping over from Group B!) πŸ˜€

  13. These look easy and I know taste much better than store bought. I like the idea of using coconut oil rather than shortening.

  14. CraftyHope says:

    As a kid living in Panama, one of my friend’s mom would make us fresh tortillas all the time. I crave them to this day. . .it was about 30 years ago. Your recipe looks so easy. One day I’ll have to break down and make some!!

    • They weren’t hard, just messy πŸ™‚ and I’m sure your friends were better than mine. Using shortening or lard would be more like the traditional tortillas you remember πŸ™‚

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