by Texas Homesteader ~
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RancherMan & I eat tortillas. A LOT. But although I finally found a delicious & easy Corn Tortilla Recipe, I’ve never been able to make homemade flour tortillas to my satisfaction. No matter whose ‘Oh So Easy’ recipe I tried, they took lots of time, made a huge mess & turned out substandard.
So when we ran out & needed to make a trek to the store to buy more flour tortillas, I decided to give the no-roll tortillas a try. I’m reading that you just mix it up and pour it similar to pancake batter, smoothing them into a thin tortilla with the back of a spoon as they cook.
Why not give ‘er a try? If this works we may be able to kiss store-bought tortillas goodbye forever! Stand by, Houston….
Buying Tortillas Brings Plastic Trash Home
There are a couple of things I don’t like about our commercially-purchased tortillas. First it’s the constant addition of plastic brought into the house. Now I’m careful to make sure I reuse those bags before trashing them, but I’m not able to recycle them so eventually into the trash they have to go. I’ve been on a battle to reduce the amount of plastic (or any kind of trash really) that comes into/leaves this house and our frequent tortilla purchases have brought in these little plastic bags time & time again.
PLUS, once I looked at the ingredients on the flour tortillas we’re buying… Yowza! I’m not even sure what all of these words even mean! I’d much rather have ingredients I know & recognize instead, how ’bout you??
So I decided to try once again to learn to make our tortillas. I’ve seen no-roll tortillas before but I used Home Joys recipe as a base recipe because they looked super quick & easy. But although I loved the texture of the finished tortillas and RancherMan enjoyed the taste, to me they weren’t quite flavorful enough to fit the bill. But I’ll not be deterred, making tortillas has been something I’ve tried and tried again with determination but have failed each & every time.
Successful Flour Tortilla Recipe!
So I tweaked the recipe to fit our tastes and now we love the result. Since they’re a mixture of flour & cornmeal they’re reminiscent of a street taco tortilla – I like it. Not quite the same texture of a traditional tortilla. Almost like a very thin, flat, tortilla-flavored pancake.
And unlike the homemade flour tortillas of my past, these tortillas turned out soft & easy to bend and roll without cracking & tearing. It’s a very important quality since RancherMan likes to roll them up & eat them hot off the griddle.
I also like to mash some of our Ranch-Style Beans and slather them on these tortillas, sprinkling with a little cheese & rolling the tortilla to make a bean & cheese burrito for a fast lunch. These tortillas fit the bill quite nicely for both uses and it seems they’re are also much more filling than the commercial counterparts.
Different Sizes of Tortillas
I made the first batch of tortillas street-taco sized. When spreading the batter I spread it very thinly to about 4″ across to make a smaller & thinner tortilla. My recipe made about 22 thin street-taco sized tortillas.
The second batch I made larger and somewhat thicker 5-6″ tortillas to use for homemade enchiladas, fajitas and such and the recipe made 9 or 10 tortillas of that size. They also were very easy to roll without cracking or breaking. I love these!
No longer do I mix up a batch of tortillas and knead, let rest attempt (and FAIL) to roll the dough thin enough. And then having them power-shrink the minute they hit the *comal until they’re a thick, dry, bland, sorry excuse for a tortilla. Using this recipe I simply mix the batter, pour them onto a hot comal or griddle, flip to cook the other side and BOOM! Homemade tortillas.
Finally I can whip up a batch of tortillas start to finish in about 15 minutes! And I’m also thinking I can season them specially for a dish I’m making – maybe by adding some paprika, or perhaps some ground dried jalapeno to spice things up a bit. There are so many options when you’re making it yourself!
But they’re so delicious that RancherMan is tearing through them (and raving about them) so quickly that I hope I can keep up with his now-ravenous tortilla appetite! LOL Next time I may consider a double batch…. Give it a try, y’all!
Mix-n-Pour Tortilla Recipe
Traditional tortillas just never came out right for me. After all that time spent trying & trying, I almost gave up. But with these Mix-N-Pour Tortillas I can have them made in 15 minutes or so! They are almost like a super thin tortilla-flavored pancake. Easy to roll without breaking too, RancherMan loves them! ~TxH~
- 1 1/4 Cup All-Purpose Flour
- 1/4 Cup Corn Meal
- 1 1/2 Cup Broth (can substitute with water if desired)
- 1 Small/Medium Egg
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Garlic Powder
Combine all ingredients & whisk together until batter is smooth. Lightly oil cast-iron pan or griddle (I used bacon grease on a griddle) & heat on medium-high heat for a minute or so to get it hot. Pour 1/4 cup batter onto hot surface. Use the back of measuring cup to spread and thin the batter to about 5"-6" tortillas.
After about 2 minutes cooking on the first side, flip and cook the remaining side. When tortilla is fully cooked remove from pan and stack on plate until all tortillas are cooked.
Enjoy tortillas hot or allow to cool & place in airtight bag and store in the refrigerator. Consume within about a week or so.
NOTE: Can use water in place of broth
Our Favorite Tex-Mex Recipes
- Carnitas Tacos
- MYO Crispy Taco Shells
- Easy Corn Tortillas
- Mix-n-Pour Tortilla Recipe – No Kneading, No Rolling
- Pulled-Pork Enchiladas
- Cheesy Enchilada Casserole
- Lazy Cook’s Chile Relleno Cups
- SW Chicken w/Herbed Rice
- Cheesy Chile-Chicken Casserole
- MYO Taco Seasoning
- Quick & Easy Taco Soup
- Chicken Tortilla Soup
- Spicy Jalapeno Cornbread