by Texas Homesteader ~
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A simple Mix-N-Pour Tortilla recipe – no kneading or rolling! Finally I can whip up a batch of tortillas start to finish in about 15 minutes. And there are many flavoring options too!
(Note: Some links in this post will take you to other related articles for further information. But links preceded with * are affiliate links. If you click and buy something I could receive a tiny commission.)
Our Tortilla Needs
RancherMan & I eat tortillas. A LOT. But although I have 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’ flour tortilla recipe I tried, they took lots of time, made a huge mess & turned out substandard.
So when we ran out of flour tortillas recently & were faced with making a trek to the store to buy more, I decided to give the no-roll tortillas a try instead.
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….
Purchased Tortillas Brings Plastic Trash Home
There are a couple of things I don’t like about our commercially-purchased tortillas. First it’s the fact that they’re wrapped in plastic. I’m pushing back against the constant addition of plastic trash brought into the house.
Of course 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 must 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. But our frequent tortilla purchases have brought in these little plastic bags time & time again.
Commercial Tortillas Confusing Ingredients
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??
Trial & Error With Mix & Pour Tortillas
So I decided to try once again to learn to make our flour tortillas.
I’ve seen recipes for mix-n-pour tortillas that didn’t require all the steps of traditional flour tortillas before. But this time I used a recipe I found at Home Joys 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. They’re a shortcut version of homemade tortillas, so don’t expect them to compete with that family recipe that’s been passed down for generations.
But if you want to whip up a batch of mix-n-pour tortillas in minutes, this recipe sure fits the bill!
And since they’re a mixture of flour & cornmeal, to me they’re reminiscent of a street taco tortilla – I like it.
But be aware – although they’re delicious these mix-n-pour tortillas are not quite the same texture of a traditional flour tortilla. They’re almost like a very thin, flat, tortilla-flavored pancake. We love ’em!
And unlike the homemade flour tortillas of my past, these mix-n-pour 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 & chopped onion & 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 to me that they’re also much more filling than the commercial counterparts.
Different Sizes of Tortillas
I made the first batch of mix-n-pour tortillas street-taco sized using about 1/4 cup of batter for each tortilla. When spreading the batter I spread it very thinly to about 5″ across to make a smaller & thinner tortilla. My recipe made about 14 thin street-taco sized tortillas.
The second batch I made larger using about 1/3 cup of batter for each approximately 6″ tortilla. I also made them somewhat thicker to use for homemade enchiladas, fajitas and such. Using 1/3 cup of batter the recipe made 8 or 9 tortillas of that size and thickness. They also were very easy to roll without cracking or breaking.
So how many tortillas you end up with will depend on how large or thick you make them.
I typically use a 1/4 cup of batter and use the back of the measuring cup to quickly spread the batter in a circular motion to both shape & thin the batter to the size tortilla I desire. By using 1/4 cup for each tortilla, I end up with about 14 tortillas. This is my favorite – I love these!
And I’m thrilled to finally be able to make our own tortillas. 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 hot *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!
And by using my *2-Burner Cast-Iron Griddle I can whip up a batch of tortillas start to finish in about 15 minutes!
I can also season them specially for a dish I’m making. Maybe I’ll add 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 will tear through them (and rave about them) so quickly that I hope I can keep up with his now-ravenous tortilla appetite! LOL
Now when I make them I always make a double batch….
Give it a try, y’all!
Mix-n-Pour Tortilla Recipe (Go Ahead & Make A Double Batch!)
Traditional homemade flour 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! #TexasHomesteader
- 1 ¼ Cup All-Purpose Flour
- 1/4 Cup Corn Meal
- 1 ½ 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 to 1/3 cup batter onto hot surface. (depending upon how big & thick you want your tortillas) 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 place on a rack until all tortillas are cooked.
Enjoy tortillas hot or allow to cool completely & then place in airtight bag and store in the refrigerator. Consume within about a week or so.
NOTE: Can use water in place of broth
Cooking Note: Make sure to fully cook each tortilla for the best texture. Then place on a cooling rack to cool completely.
STORAGE NOTE: Make sure the tortillas are completely cooled before storing them in the bag. Even a small amount of condensation that forms while inside the bag will significantly shorten the freshness time of the tortillas.
Links In This Post
- Easy Corn Tortillas
- Reducing Plastic In The Kitchen
- Ranch-Style Beans
- *Cast Iron Comal
- *Cast-Iron 2-Burner Stovetop Griddle
Our Favorite Tex-Mex Recipes
- MYO Taco Seasoning
- 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
- Quick & Easy Taco Soup
- Chicken Tortilla Soup
- Homemade Pork Tamales
- (w/Instant Pot Shortcut Option)
- Spicy Jalapeno Cornbread
- MYO Pinto Bean Seasoning Mix
- Creamy Hatch Chile Sauce
- Quick Southwest Quesadillas
See All Our Recipes
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I appreciate your “innovative” approach to trying to make a tortilla. However, this is nothing like a tortilla, it’s not even in the vicinity! It’s a thin flavored pancake, or, as many have pointed out, a crepe. You can certainly call it whatever you want, but for the sake of my people, please! Do not call it a tortilla. I would be more than happy to share a recipe for flour tortillas, but this ain’t it.
Sorry this recipe wasn’t a home-run for you. I mention the differences in texture with this and traditional flour tortillas in the post. I even mention that it’s more like a thin tortilla-flavored pancake. For us, this recipe is a good compromise for traditional flour tortillas (which for the life of me I’ve *NEVER* been able to make to my satisfaction!) We love ’em. ~TxH~
These are in no way similar to a tortilla.
More like a slightly garlic fat crepe or a rollable pancake. Yes they roll but are more rubbery like a crepe. This is not to say they are bad. Even with the garlic I spread on some peanut butter and it was good when you want a quick bread-like substitute. They also aren’t bad plain and I could see adding some dried options like sun dried tomatoes or jalapeños. With the egg the texture is way off from a tortilla.
I’ve never eaten a crepe so I can’t attest to these tortillas being similar, but I’ve heard others ask if it was crepe-like so I certainly don’t dispute the description of your experience. I do mention in this post: “But although they’re delicious, these mix-n-pour tortillas are not quite the same texture of a traditional flour tortilla. They’re almost like a very thin, flat, tortilla-flavored pancake.”. As you mentioned there are lots of fun flavor options and I personally love them smeared with hummus and rolled. But RancherMan eats them hot off the griddle more times than not. LOL. Thanks for sharing your thoughts. ~TxH~
Haven’t made yet but going to try soon.
Ever think about getting a crepe spreader to spread the mix fast and easy?
I found crepes were incredibly easy to make and flexible, but that I don’t care for the texture. Like yourself I’m flour Tortilla inept! I’ve tried rolling them out and using a tortilla press. I’ve tried different recipes, temperature and cooking duration. NONE stayed flexible and all shrank immediately! So I can make great flexible crepes, which we don’t especially like but not the Tortillas we crave….Argh! My hopes are dim but there’s a glimmer. I hope your recipe turns it to full brightness!
(hangs head in shame…) OK, confession time: I’ve never in my life made (or eaten) a crepe. I’ve never heard of a crepe spreader. Off to google! Hope you like these tortillas as much as we do. They’re different than traditional flour tortillas – I liken them to a very flat tortilla-flavored pancake. But we love ’em and they’re on our menu often! ~TxH~
Thank you for this. I am going to try this recipe, sounds yummy and easy.
It really is an easy recipe Michelle. And they roll beautifully with no cracking. Having so little fat in the ingredients, they don’t crisp as much as I like for quesadillas. But I’ve used them (a lot) for other dishes that require tortillas. But by far, most are eaten rolled around homemade hummus (or RancherMan gobbling them up fresh off the griddle!) Enjoy ’em! ~TxH~
These are great….but for me they only made 4 extra large, like in the store size. I followed the recipe exactly.
Oh, wow. 4? I know the number of tortillas can vary based on how thin the batter is spread. I typically scoop up the batter with a 1/4 cup measuring cup, pour it on the hot griddle and quickly spread the batter thinly in a circular motion until they’re about 5″ – 6″ across. That usually nets me about 10 – 12 tortillas for the single batch. (but to be honest, I almost ALWAYS double the batch since RancherMan eats ’em hot off the griddle! 🙂 ~TxH~
Quick and easy to make. I even forgot the egg and they still came out fine. The taste and texture was kind of crepe-like, but they held up fine for tacos. Since these don’t require any special equipment and the ingredients are always on hand we’ll be making these again.
Fabulous recipe! I used chicken stock. Genius idea.
I agree Anne, broth or stock does intensify the flavor of these tortillas even more. And I really like changing up the seasonings to match the meal I’m making the tortillas for. (or let’s be honest: RancherMan’s full-on snacking hot off the grill! LOL) Glad you enjoyed the tortillas as much as we do. Bon appetit! ~TxH~
Yikes!. I was so excited til I saw the egg. Any other replacement for that? Love your recipe
I always use egg Suzanne, so I’ve never substituted anything for it. But a quick google search showed there are lots of egg substitutes. Anywhere from mashed fruit, yogurt, flaxseed, vinegar/baking soda and more. I’m sure you can use a substitute and still be able to enjoy these easy tortillas. Good luck! ~TxH~
I make these every time my kids say, can we buy flour tortillas and they eat them all! This is the best recipe EVER! Thanks for sharing this it is so much cheaper than buying 12 tortillas for $3! I like it is homemade and saving time and money at same time! Again…THANK YOU!
Approximately how many 10 inch burrito size tortillas do you think I could get out of one batch of your recipe? also after the tortillas are cooked is it safe to stack up them up together while thier warm or will
they get stuck together like the raw dough type does?,
What is the best way to reheat them from a cooked, but frozen state?
Thank you for sharing this recipe, it is the answer to my tortilla making prayers! now if i could only
find a similar type to make Wonton wrappers.
Well Monica, I’ve never made the 10-inch size, but pouring the batter small street taco sized made 22 tortillas, while using 1/4 cup of batter & spreading it to 5-6″ makes 9-10 tortillas. So maybe 5-6? It all depends upon how thin you smooth the batter down when they’re cooking and for me, the thinner the better (but you have to work fast). I’ve put in a plate covered with a towel to let them steam. But I think they do better if I let them cool completely on a wire rack instead before storing. I’ve never had them be too stuck together to not be able to easily separate them. And with RancherMan here I’ve never ever frozen them – they don’t go uneaten that long! But I’d assume you’d bring them out & thaw them first just like with traditional tortillas. Remember, these tortillas are not exactly the same consistency of traditional flour tortillas. They’re more like a very thin tortilla-flavored pancake – but RancherMan absolutely loves them. I like to season them up with a little garlic powder and other dried herbs too – so much fun to play with the recipe. Have fun! ~TxH~
Just delicious,medium to hot temperature is the key. make them thin and enjoy, thanks for the recipe
These were a big hit! I will never buy tortillas again! Thank you for sharing TMH!!
How long do these last keep? Can they be Frozen?
Hummm… Well RancherMan goes through them pretty fast, ours are usually gone in a couple of days. But they have no preservatives so I’d assume 4-5 days or so?? I don’t see why they can’t be frozen.
Tortillas aren’t as hard to make as people think – this is a great, easy tutorial! Thanks for sharing on the What’s for Dinner Link up!
Wow! This seems way too easy. Why have I not tried this?! Definitely will now. 🙂 Stopping by from the Clever Chicks hop.
I have a homemade tortilla recipe that I love, but last weekend I needed to bring an appetizer to a party and needed my tortillas to be easier to roll. I tried these out and they were fantastic, so we’ll now be adding these into our rotation!
I have never made tortillas before, but can’t wait to try these. Thank you for sharing on Idea Box Link Party. Have a Happy New Year and I will be thinking about you when I’m eating these tortillas!
Thank you THANK YOU thank you for this! I tried it today. Sort of. I didn’t get the corn meal. I substituted for Jiffy cornbread mix that I knew I had at home (not the best substitute probably… but I couldn’t stand the after holidays madness at the stores any longer). I LOVE this idea and despite being out of corn meal … they are tasty. Can’t wait to try them with the corn meal.
Highly interested in this! Though I love our handmade tortilla recipe, it takes my daughter and I 45 minutes to make 2 dozen… I am highly interested in something for a quicker meal! I am just hoping it will take the GF flour blend she needs to use… Thank you for sharing with us on the Art of Home-Making Mondays at Strangers & Pilgrims on Earth! 🙂
I’m going to have to give this a try. A friend gave me a cast iron griddle pan that is the perfect size for tortillas. The ones I’ve made are the mix and roll style. I like corn ones and have used the masa flour instead of cornmeal.
I like putting pureed tomato and basil in my tortillas. Pairs well with a turkey wrap! Of course, those are flour tortillas and not made with corn. I will have to give these a try! Thanks!
Thank you for this recipe! I haven’t been buying tortillas from the store because of those nasty ingredients. I have got to try this soon.
This looks so easy!
I’ll have to try soon!
Thanks for the recipe!
There is hope since you make it sound so simple! I typically shy away from complicated recipes that take so much time and make a huge mess. Going to have to try this!! Thank you!
Thank you for sharing these! I am definitely going to be making them!
Tammy………… Were your ears tickling yesterday? We were in the middle of making your bread when hubby asked, “When is she going to come up with a good tortilla recipe?” Now lookie-here……… just exactly what he was looking for. We will definitely give these a try (and definitely using the bacon grease – yum).
Thanks to you, we no longer have to go to the grocery store when we run out of bread…… pull out the mixer and get busy. We LOVE, LOVE, LOVE your bread recipe and it’s EASY-PEASY.
Thanks for the great tortillas recipe and for sharing it with us. Oh and especially, THANK YOU, for working so hard tweaking it until you got it just right.
LOL Bobbie – must be fate! Truly I’m having a hard time making them fast enough for him. Yesterday I made a double batch and tweaked the recipe on batch two asking him to gauge the difference (as I’ve done a couple of times already) and his response was: “I don’t know why you keep tweaking the recipe, it’s PERFECT the way it is!” Now that’s an endorsement! HA! And thank you for your kind words about the bread too. I’m so excited that after years of trying I finally got it right. RancherMan loves that bread too and hates to buy the commercial stuff. But here in NE Texas it’s hot & humid and BUSY during the summer months so I take the hottest weeks off from making bread. He’s anxious tapping his toes for cooler weather to come so I can resume. 😉 ~TxH~
I’ve been looking for a recipe for tortillas. Going to try this one for sure. Love to read about your adventures on your Texas ranch.
Thanks for sharing your recipe! I have soy and nut allergies and it’s hard to find tortillas w/out soybean oil in them. So far, I have only tried a couple of tortilla recipes, but I haven’t been happy with the results. I am excited to give this recipe a try! One good thing about my allergy is that it has forced me to try making more meals from scratch!
I already have a great tortilla recipe, but it does require a little messiness in the kitchen. I’m definitely going to give these a shot. They sound like a great choice for enchiladas or breakfast burritos. We are spoiled for homemade tortillas, and I can’t bring myself to buy the ones from the store any longer. They just don’t taste good to us now. It seems like a crime to grill up delicious fajitas and then put them on subpar tortillas, don’t ya think?
It’s funny that you mentioned your ranch bean recipe. I am cooking up a huge batch today! I find that I don’t have to increase the liquid part very much at all in order to really stretch the amount of beans I cook. Plus, none of that good sauciness goes to waste that way since I like the higher bean to sauce ratio. I freeze them in 16 oz freezer jars, but they are always gone in no time. Those are the absolute best ranch beans I’ve ever had. Store-bought can’t even compare. Plus, I get to smell them cooking all morning! Yum! Thanks again for sharing that recipe.
I’m not sure any abbreviated recipe will truly ever take the place of traditional homemade tortillas, but DANG I just can’t make ’em and they take so long in the kitchen – these tortillas fit the bill quite nicely for our purposes and they’re so quick & easy to make. RancherMan raves about ’em so they’re a winner at our Homestead! I’m glad you love the Ranch-Style Beans too Miss B, I’m currently making a large batch for a family gathering we have coming up. So easy & so delicious! Any leftovers will be put in the freezer to mash for these tortillas for quick-n-easy lunches for RancherMan & me. ~TxH~
Oh, How Wonderful! Boy, will my daughters appreciate this. Thanks for sharing the recipe and for all the hard work into getting to this point.
I bet a person could also make green tortilla’s just by adding a little green food coloring to the batter
My thanks to you from them.