Homemade Jalapeno Tortilla Recipe (2024)

FAQs

Why do my homemade tortillas get hard? ›

Adding too much flour to knead or to roll out the tortillas will also create hard and dry tortillas.

Tortillas have hundreds of uses in Mexican cuisine. They can be fried to make chips, which you can dip into salsa, guacamole or queso. They can be filled with meats, cheese and veggies to make tacos or stuffed with beans and rice to make a burrito.

You don't want a tortilla that's too thick — the steam won't rise under the weight of too much masa! A very thin tortilla will also be susceptible to tearing, which will sabotage your chance at a puff. So aim for that sweet spot in the middle.

Back lard is preferable for its very mild pork flavor, although more neutral tasting leaf lard or vegetable shortening can be substituted for great results. The tortillas are best eaten fresh and while still warm.

Pro Tip: Resting for at least 15 minutes relaxes the gluten so you can roll them out into smooth discs of deliciousness. Once the dough has rested (don't skip this step!!), you are ready to roll the tortillas out and to cook them.

I tested a few different variations and found that just a little bit of baking powder yielded the best texture albeit a very minor difference compared to the version without baking powder. So, if you don't have baking powder then you can omit it altogether. The tortillas will be just as good!

The tortilla should be browned in spots and it looks slightly dry on the surface.

(You can use a non-stick skillet, but it might cause the tortillas to get a little tough.) Stick with cast-iron, if you have it. Heat your pan over medium-high heat. There's no need to add any oil.

Mexicans fondly refer to this as 'la copia' (literally: the copy). If you ask around, you'll be given many reasons for this. But a popular explanation is that the second tortilla can be used to make another taco with any fillings that spill out the side.

Flour tortillas are central to the cuisine of Northern Mexico. Rich with lard and whole milk, these flour tortillas are airy, tender, and subtly sweet. Christian Reynoso is a freelance recipe developer with a focus on seasonal food and helping home cooks achieve restaurant-level success in the kitchen.

What kind of tortillas do Mexicans prefer? ›

As I said before, other than flour, corn tortillas are the staple of Mexican cuisine.

The resting period allows the gluten to develop, and this makes the dough easier to stretch when forming the tortillas. Do not skip this step (otherwise the dough will shrink back when stretched). The comal should be just hot enough, so when cooking the tortillas, the spots that form are a light-brown color.

If your dough is too crumbly, it probably needs a little more water. If it's too sticky, it probably needs more flour or masa harina. Add more ingredients accordingly, and be sure to knead the dough for a few minutes between additions to better facilitate absorption.