Taco Flour Tortillas
How to make flour tortillas from scratch, the easiest way, in less than an hour. It's amazing how easy it is to make them. I use these on every type of taco - while traditionally made with lard I went for a more readily available option: vegetable oil. I like to use a food processor because it's a lot easier but it can be done just as easy by hand.
Yield: 12 taco tortillas
Calories: 151kcal
Materials
The Tortillas
- 345 grams ( 2.5 cups) all purpose flour
- 1 tsp salt kosher
- 75 ml (5tbsp) vegetable oil
- 200-250 ml(1 cup) warm water
Taco Filling
- 60 grams pulled pork you can find the recipe linked below
- 4-6 slices pickled jalapeno
- 2-3 pieces pickled onions
- 10 grams cotija / hard goat's cheese crumbled
- a bit of cilantro / parsley
- 1 slice lime
Instructions
Making the Tortillas
- Place in a food processor the flour, salt and vegetable oil and blitz them until the mixture resembles the texture of wet sand. After that, while the processor is running start to slowly pour in the water until the dough comes together into a ball.
- Take the dough out of the food processor and place it on a floured surface. Shape it into an uniform log and divide it first into 6 equal pieces - you can use these as burrito tortillas. In our case we'll divide each peace again in two and get a total of 12 pieces . You can use a scale to ensure each piece is equal but it's not necessary.
- Shape each piece into a perfect ball and seal the at the bottom. Place them onto a covered plate and let them rest for 30 minutes.
- After resting, while keeping them covered, take out one piece and place it on a well floured surface.Roll it out with a rolling pin to an about 20cm / 8 inches diameter tortilla. You could roll them all out before starting to cook them but you risk them sticking to each other or drying out before you cook all of them so I suggest to roll one - place it in the hot pan and while it's cooking roll another one.
- To cook the tortillas place them on a heavy bottomed pan that's been heated to medium-high heat - when it starts to bubble and show a bit of browning then you can turn it. While it's not necessary to happen, If it balloons up then that's a good sign that there's enough moisture inside the dough - this will make them flexible and easy to work with after cooking. Place the cooked tortillas in a towel lined pan covered with lid. The steam and heat will keep them warm until you're done cooking them
Assembling the Tacos
- This phase is simple and it's really all up to you and your preference. Start by adding the pulled pork then top it with the condiments then some crumbled cheese and a bit of your favorite hot sauce. What is a must and shouldn't be skipped is the pickled red onions - these take any taco to the next level. You can find the recipe for them in the related section below.