It’s time to ditch the store bought tortillas and make your own! These homemade flour tortillas are soft, tender and flavorful.
I grew up in a small town in northern California. We were surrounded by lots of really good Mexican food. When we went out to eat my dad would always request tortilla soup, chips, salsa, and fresh flour tortillas. They were amazing, especially with a little pat of butter on them.
I now have a hard time buying store bought tortillas. They’re just not the same… at all. So when we make carnitas, fajitas or enchiladas, homemade tortillas are a must! In the past I’ve used this recipe, however, since I can’t have dairy/soy right now I set out to find one that was oil-based. I tried a few versions with canola oil and baking powder, but ultimately found success using shortening (affiliate link for non-hydrogenated shortening) and ditching the leavening agent completely.
They came out perfect. Not too dry or crisp, not too soggy or bland. The method is simple, straightforward and can be done in advance. While these are definitely best when eaten fresh, they reheat beautifully! You can double the batch and stash some away in the fridge to enjoy throughout the week. I find it easier than making them again.
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