There isn’t much that is better than taco night at home…. unless you also make your own tortillas! I discovered how ridiculously easy these are to make when I had a midnight taco craving and lacked the get-up-and-go to make a TB run (and that means a lot… I do love a cheesy gordita crunch!).
Success! Pull out the ol’ cast iron skillet again, because these homemade tortillas will have you eating tacos every night.
All you need for this fiesta is a few ingredients that you will certainly already have in the kitchen and a stiff margarita. I’ve made a batch of these and kept them for a couple days without any issue. Next stop, quesadilla land!
If you’ve ready any of my old posts, you’ll know that I am a sucker for a good ol’ Southern cast iron skillet. They keep their heat, cook evenly, are indestructible and are the key to a good homemade tortilla. You want a high heat pan that will evenly cook the tortillas in a matter of seconds.
Add some cheese, chicken or beef and maybe even some of our homemade guacamole. Party at your place! Be sure to send me the invite!
- 2 cups flour, all-purpose
- 1 tablespoon butter, room temperature
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅛ teaspoon taco seasoning (optional, but delicious!)
- ¾ cup water
- Combine all dry ingredients with the butter into mixer with dough hook.
- Mix until roughly combined.
- Add water and mix until smooth dough forms, about 2 minutes.
- Remove and divide into 10-12 portions.
- Roll out into circles on lightly floured board with floured rolling pin. Aim for dime thickness.
- Heat dry skillet over medium/slightly above medium heat.
- Cook dough circles in dry pan until golden bubbles form. Flip and cook slightly to color other side.
- Stack with paper towels between to prevent soggy tortillas.
- Enjoy! Visit SouthernFATTY.com for more.
What’s your favorite tortilla inclusive recipe or meal? Let us know below!