FLOUR TORTILLAS (Step-by-step recipe)

 Mexican Food Recipes

This is the traditional recipe made in northern Mexico. Ingredient measurements should be followed exactly as shown in instructions; water quantity may vary …
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13 Responses

  1. Hm BFebruary 20, 2014 at 4:41 amReply


  2. samwhooper1February 20, 2014 at 4:42 amReply

    why does it say uncovered and she covers them ?

  3. Matthew MarshallFebruary 20, 2014 at 4:51 amReply

    I love the music! Reminds me of being young =)

  4. Josephine HerreraFebruary 20, 2014 at 5:44 amReply

    my mom never ever ever ever smashed a flour tortilla and she always rolled
    on a flour surface also tore the piece (from kneaded dough) from large
    dough and shaped small ball immediatly before the rolling process we were
    taught not to handle dough toooo much after kneading perhaps more tedious
    but these details make a super fluffy soft buttery tortilla

  5. tracy rodriguezFebruary 20, 2014 at 5:49 amReply

    Hi I’m not sure what I’m doing wrong but my tortillas are hard an don’t
    bubble up. Please help thanks!

  6. Tobias SedillosFebruary 20, 2014 at 6:38 amReply

    One of my favorite recipes.

  7. Dan VasquezFebruary 20, 2014 at 6:45 amReply

    I think the nice lady used measurements to help people learn how to make
    them. And my Abuelita made the best tortillas I’ve ever had and she would
    let the dough rest for a few minutes as well. Man I miss the taste of those
    fresh tortillas with butter.

  8. thefinisher777February 20, 2014 at 7:18 amReply

    I just made these last night 4 dinner which was fajitas & they were so good
    I cut the recipe n half so I was worried that they wouldn’t turn out right
    but they did . So so yummy ! It was only my second time making homemade 1s
    & the first time I followed a diff recipe & changed the oil 2 olive oil (2
    make them healthier) & they were good but not as good as these so THANK U 4
    SHARING UR RECIPE ! I will never go back 2 store bought

  9. Joseph GenaroFebruary 20, 2014 at 8:18 amReply

    marry me

  10. irene mendozaFebruary 20, 2014 at 8:55 amReply

    Thank You just the way my abuelita made them now i can show my family

  11. tinterzFebruary 20, 2014 at 9:35 amReply

    i just tried this recipe out and i thought they were not bad a bit on the
    salty side but not extremely salty mine puffed up real nice… although it
    was just a tad bit greasy im not sure if its because i used oil instead of
    shortening but i enjoyed eating it… next time though i would lessen the
    oil a bit…

  12. goltoofFebruary 20, 2014 at 9:48 amReply

    @Ravlei no matter how you shape them they’ll almost always end up tasting
    the same. I’ve just noticed that hand rolling the dough like it’s done
    traditionally makes a lot more tortillas a lot faster, but it takes more
    skill. It’s easier to make large batches that way. They don’t form perfect
    circles, but they’re still good!

  13. alicay beatyFebruary 20, 2014 at 10:25 amReply

    yei finally someone that knows how to make the true tortillas, lots off the
    ones I seen used vegetable oil and even if they want to make it modern its
    not the same, this is the right way to do it and to measure they have to do
    lots off work on that, because when you are use to measure yur way is hard,
    but to the young lady good job loved it

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