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Momma Taylors Homemade Tortillas


You know how your mom becomes famous for a certain meal she makes. Well my mom became famous for these tortillas. They were all of our high school friends #1 request-- and they still talk about them today!

When we lived in Idaho, we had the most amazing next door neighbor, Lupe Orozco, who took my mom under her wing and taught her everything about Mexican food. She taught her tamales, corn tortillas, flour tortillas, sauces, recipes, everything! We are so grateful for Lupe and her kindness in taking the time to teach my mom. Even though they could barely communicate with each other, their relationship transcended the spoken word and they developed an incredible friendship. So Lupe, thank you for sharing your talents and blessing our family so much!! we love you.


3 C flour

1 tsp salt

1 tsp baking powder

1/2 C shortening

1 C warm water


Combine flour, salt, and baking powder.

Add shortening and mix together with your hand until the shortening is completely incorporated.

Add warm water and mix until combined. The dough will be a sticky ball.

Cover and let sit for 15 minutes.

Turn out dough and knead for 2-3 minutes.

Divide into 16-20 golf ball sized balls

cover and let sit again for 1-3 hours (at least one hour but up to three--resting makes the dough easier to roll out)

Rub some flour into the pastry cloth and roll out a ball of dough into a thin 7"circle. Once your pan is VERY hot (high heat) add the tortilla and cook until it begins to bubble (it will puff up pretty fast). Flip and cook the other side until a few toasted brown spots begin to appear, about 30-60 seconds. Tortillas take less time to cook than you think!

Each side should have those light brown speckled spots like in the pictures above.

While you cook the remaining dough, place cooked tortillas inside several layers of paper towels and cover with a dish towel to keep them all nice and warm. You can also use a tortilla warmer or basket lined with a towel! Once the tortillas have cooled completely, store them inside a sealed plastic bag at room temperature for up to one week.

These are seriously the best and easiest way to REALLY take your Mexican food to the next level. You will never want to go back to store-bought, I promise!

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