Here’s the scoop on making flour and corn tortillas

What’s not to love about tortillas?

Tortillas are a versatile part of Mexican cuisine. Flour tortillas are common in northern Mexico, while corn tortillas are more popular in the southern part of the country. While flour and corn tortillas can be used interchangeably for most Mexican dishes, some recipes call for one or the other. But if you’re the cook, you can use your preference!

Flour tortillas work well for burritos, quesadillas, fajitas, and taquitos.

Corn tortillas are typically used for enchiladas, tacos, chips, huevos rancheros and chalupas.

If you’ve instituted ‘Taco Tuesday’ in your home, or if you just love authentic Mexican food, then you need to try these homemade tortilla recipes.

How to make flour tortillas

What you’ll need:

• Mixing bowl
• Measuring cups and spoons
• Kitchen towel
• Stove
• Cast iron skillet
• Spatula

Ingredients:

• 3 cups white all-purpose flour
• ½ tsp. salt
• 1 tsp. baking powder
• ½ cup lard or vegetable shortening
• 1 cup hot water

Directions:

1. Combine flour, salt and baking powder in a bowl.
2. Add small pieces of lard or vegetable shortening. Mix with your hands until dough is in small, coarse pieces.
3. Slowly add hot water until a small, elastic ball of dough forms.
4. Knead dough until smooth.
5. Cover with damp towel and let sit for 15 minutes.
6. Make 7-9 balls of dough, all equal sized.
7. Roll each ball to flatten.
8. Cook each flattened piece of dough on hot cast iron skillet. Try medium to medium-hot heat.
9. Flip tortilla with spatula when top bubbles slightly and bottom is golden brown.
10. Take each tortilla off of skillet once completely cooked and cover with a damp towel while other tortillas cook.

How to make corn tortillas

What you’ll need:

• Mixing bowl
• Measuring cups
• Kitchen towel
• Stove
• Cast iron skillet
• Spatula

Ingredients:

• 2 cups masa harina or corn flour
• 1 ¼ cups hot water

Directions:

1. Mix water and masa harina or corn flour by hand until moist dough forms. Add more water if needed.
2. Cover with damp kitchen towel for 10 minutes.
3. Make a dozen one-inch balls of dough. Flatten.
4. Cook each tortilla on a hot cast iron skillet. Try medium to medium-hot heat.
5. When top of tortilla looks dry and edges stiffen, flip with spatula.
6. Take each tortilla off of skillet once completely cooked and cover with a damp towel while other tortillas cook.

Sources: University of Illinois Extension, Mexico in My Kitchen