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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Homemade Flour Tortillas

February 15 By Renée 28 Comments

Homemade flour tortillas are surprisingly easy to make! With just a simple list of ingredients and a few turns of the rolling pin, you can have warm, fresh, delicious homemade tortillas ready to serve in about a half an hour!

Homemade Tortillas - title

This post may contain affiliate links, but don’t worry – they won’t bite.

It’s been more than twenty years since I had homemade tortillas for the first time, and the memory is as fresh as if it had happened yesterday.

I remember watching fascinated as our cousin Leah, the Mexican-born daughter of Christian missionaries, rolled out one tortilla after another in well-practiced rhythm, flour motes dancing with each turn of her pin.

In well-practiced rhythm, Leah rolled, flipped, turned, and fried each circle of dough with machine-like consistency; quickly building a stack of warm, floury flat-breads tall enough to feed our small army of children.

Soft, flavorful, and tender, Leah’s homemade flour tortillas made nearly every tortilla I’d eaten up until then taste like flattened papier-mâché. Watching her work was a moment of pure grace, and I remember feeling immense gratitude for her efforts.

If you have never made homemade tortillas, it’s high time that you do. And once you do, you will never go back to store-bought. (OK, maybe you will sometimes, for the convenience, but after these, those store-bought tortillas will never taste the same again.)

Now, here’s the biggest secret of all – homemade flour tortillas are surprisingly fast and easy to make!

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How to Make Homemade Flour Tortillas

[For ingredient amounts and further instructions, scroll down to the recipe card below.]

Mix together flour, salt, and baking powder. Drizzle in the olive oil and mix with your hands. Mix in a little water at a time with your hands until you have a soft dough. 

Homemade Tortillas - mixing doughThe dough should be soft but not sticky. You can always add more flour if you need to. Knead the dough for about 5 minutes, adding flour as needed if the dough gets sticky.

Form the dough into a ball and wrap in plastic or cover with a towel. Let rest for about 20 minutes. 

After the dough has rested, divide it into 2” balls (about the size of a golf ball).

Flatten a dough ball with your palm and dust each side with flour, then roll into a 5-6” circle. Turn and flip each tortilla a few times as you roll them out. 

Homemade Tortillas - Rolling them out

Heat a dry frying pan or griddle over medium heat. Do not grease or spray with cooking spray. Place a tortilla in the pan and cook until it bubbles a little – around 20-30 seconds. Flip it and cook the other side 20-30 seconds.
 
Place cooked tortillas in a tortilla warmer, or inside a folded kitchen towel. The steam from the hot tortillas softens them.
Homemade Flour Tortillas | The Good Hearted Woman

Want to make an awesome tortilla warmer like the one in the picture above? Check out my Tortilla Warmer DIY tutorial here!

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Homemade flour tortillas are Super Easy to make! Perfect for #TacoTuesday! So much better than store-bought, too! (Olive oil recipe - no lard or shortening)Tweet & Share!

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5 from 12 votes

Homemade Flour Tortillas

With just a simple list of ingredients and a few turns of the rolling pin, you can have warm, fresh, delicious homemade tortillas ready to serve in just over half and hour.
Prep Time10 mins
Cook Time20 mins
Resting Time20 mins
Total Time50 mins
Print Recipe Pin Recipe
Course: Bread, Dinner or Appetizer, Lunch
Keyword: flatbread
Servings: 24 tortillas
Calories: 94kcal
Author: Renée B. ♥ The Good Hearted Woman

Equipment

  • Rolling Pin

Ingredients

  • 4 cups flour
  • 1 1/2 teaspoons Kosher salt
  • 1 tablespoon baking powder
  • 1/4 cup olive oil
  • 1 1/2 cups warm water not HOT

Instructions

  • Mix together flour, salt and baking powder. Drizzle in the olive oil and mix with your hands.
  • Mix in a little water at a time with your hands until you have a soft dough. (The dough should be soft but not sticky. You can always add more flour if you need to.) Knead the dough for about 5 minutes, adding flour as needed if the dough gets sticky.
  • Form the dough into a ball and wrap in plastic or cover with a towel. Let rest for about 20 minutes. (This allows to gluten to rest.)
  • Divide dough into 2” balls (about the size of a golf ball). Flatten a dough ball with your palm and dust each side with flour, then roll into a 5-6” circle. Turn and flip each tortilla a few times as you roll them out. [See note]
  • Heat a frying pan or griddle over medium heat. Do not grease or spray with cooking spray. Place a tortilla in the pan and cook until it bubbles a little – around 20-30 seconds. Flip it and cook the other side 20-30 seconds.
  • Place cooked tortillas in a tortilla warmer, or inside a folded kitchen towel. The steam from the hot tortillas softens them.

Notes

It takes about the same amount of time to roll out a tortilla as it does for to fry one, so after you roll the first few, it is easy to get into a rhythm of cooking one and rolling the next at the same time.
The cook time listed on this recipe is the collective time it will take to cook all of the tortillas. A single tortilla only takes about 1 minute to fry up.

Nutrition

Serving: 1tortilla | Calories: 94kcal | Carbohydrates: 16.2g | Protein: 2.2g | Fat: 2.3g | Saturated Fat: 3g | Sodium: 149mg | Potassium: 86mg | Fiber: 0.6g | Sugar: 0.1g | Calcium: 31mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

My flour tortilla recipe is an adaptation of “Flour Tortillas Diaz.”  I love that it doesn’t call for lard or shortening, and the tortillas it makes are soft and pliable even after they have been sitting for some time.

Homemade Tortillas on Breadboard

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THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

POST UPDATED 2.15.2020 – This post was originally published June 30, 2014.  

Filed Under: 30-Minute Meals, Bread, Cooking Basics, Dairy-free, Munchies, Vegan, Vegetarian Tagged With: Cuban, Mexican

The BEST Slow Cooker Enchilada Sauce

January 18 By Renée 9 Comments

Our Slow Cooker Enchilada Sauce recipe is subtly complex blend of savory, spicy, sweet, and smoky, and all comes together with just 15 minutes of hands-on prep time. You may never buy canned sauce again. 

My recipe for Slow Cooker Enchilada Sauce - a subtly complex blend of savory, spicy, sweet, and smoky - all comes together in just 15 minutes of hands-on prep time. | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

I don’t know about you, but I am not a fan of canned enchilada sauce. Sure, it’s convenient, and… yeah, I can’t think of anything else I like about it. 

A few weeks ago, I made some amazing Pan-Fried Blackened Rockfish with this killer dry rub recipe. When it was all said and done, I had a fist full of various ground chili peppers leftover, which got me thinking about how I could use all those savory sweet spices in other dishes.  

Homemade enchilada sauce was the first thing that came to mind.

It took a little experimenting, but I finally came up with a combination that wallops the pants off every canned enchilada sauce I’ve ever tasted. Now I’m not claiming it’s better than (or even as good as) your abuela‘s sauce, but it’ll beat anything you can buy off the shelf by ten miles. 

Really, I cannot believe how good this stuff turned out, and it will only take you about 15 minutes to throw together. After that, the slow cooker does all the work.

My recipe for Slow Cooker Enchilada Sauce - a subtly complex blend of savory, spicy, sweet, and smoky - all comes together in just 15 minutes of hands-on prep time. | The Good Hearted Woman

Slow Cooker Enchilada Sauce

A mild enchilada sauce with a smoky, slightly sweet finish. You will never use canned sauce again.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Print Recipe Pin Recipe
Course: Condiment
Cuisine: Mexican
Servings: 12 servings
Calories: 60kcal
Author: Renée | The Good Hearted Woman

Ingredients

  • 1 tablespoon butter or coconut oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 cups vegetable stock
  • 14 ounces can crushed tomatoes
  • 12 ounces tomato paste
  • 8 ounces tomato sauce
  • 1 tablespoons ground pasilla pepper**
  • 2 teaspoons ground New Mexico chili pepper**
  • 1 teaspoon ground chipotle pepper**
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 tablespoon packed brown sugar
  • 1 teaspoon Kosher salt
  • 2 tablespoons lemon juice
US Customary - Metric

Instructions

  • Heat butter or coconut oil in a medium skillet over medium heat.
    Add chopped onion and saute until it turns golden brown.
    Add minced garlic and saute 30 seconds more.
  • Put sauteed onion and garlic mixture along with all the remaining ingredients into a slow cooker.
    Cook on LOW for 4-6 hours [or HIGH for 2 hours]..
    Sauce is ready to use immediately.
  • OPTIONAL STEP: If you prefer your enchilada sauce smooth, simply use an immersion blender to puree it right in the slow cooker. (You can also just pour everything into a stand blender.)

Notes

**Substitution: Omit all 3 dried ground peppers, and add 2 tablespoons of regular chili powder. The flavor will be slightly less complex, but delicious just the same.
*This recipe freezes well, but it can also be canned in a pressure canner. Use 10 lbs. for 50 minutes for pints and 60 minutes for quarts.

Nutrition

Serving: 1serving | Calories: 60kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 732mg | Potassium: 475mg | Fiber: 2g | Sugar: 8g | Vitamin A: 933IU | Vitamin C: 13mg | Calcium: 31mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Where to find ground chili pepper: You can find ground pasilla pepper and ground New Mexico chili pepper in the Mexican/Hispanic foods aisle of most grocery stores (in my area, Winco, Freddy’s, and Safeway all stock them) or in your local Hispanic Mercado (i.e., Su Casa Imports, El Mercado, etc). I found the ground chipotle pepper in the bulk section at Winco. All of the dried ground peppers are very inexpensive, and a little goes a long way. You can also find all everything you need at your local spice shop.

Tip: For easier clean-up, spray your slow cooker with non-stick cooking spray before adding any of the ingredients.

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Now that you have the sauce, why not throw together a batch of our Homemade Flour Tortillas and make a meal!

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More SLOW COOKER recipes from GHW: 

  • Caramelized Onions in a Slow Cooker
  • Old-Fashioned Ham Bone Split Pea Soup
  • Old-Fashioned Ham Bone Navy Bean Soup
  • Stuffed Cabbage Rolls {Polish-style Gołąbki}

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THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

The Best Ever Slow Cooker Enchilada Sauce | The Good Hearted WomanWavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Dairy-free, Gluten-free, Sauces, Dressings & Dips, Vegan, Vegetarian Tagged With: Mexican, Mexican & Tex-Mex, Slow Cooker

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