Homemade flour tortillas made from scratch with fajita seasoning added
I’ve never been one to follow traditions and social norms.
I don’t have an obsession for shoes and purses and don’t see how someone can spend $200+ on something I’m going to ruin anyway.
I don’t lose weight for bikini season.
And as much as I love a good beer, I was never a party animal in college.
So why would I make traditional flour tortillas? Even if I tried my hardest to make something traditional, I end up breaking the rules anyway.
I wanted to make Homemade Spiced Flour Tortillas from scratch since I eat tortillas so much.
I think I buy a pack of tortillas about 2-3 times a month because they make dinner so quick and easy.
Cinco de Mayo is coming up in a few weeks where most people will be eating lots of Mexican cuisine, so I decided to tackle homemade tortillas.
I thought making them from scratch would be a pain because they are so thin. Turns out they are ridiculously easy.
There’s no yeast involved, and if you can roll out pizza dough, you can roll out tortilla dough.
Typically you don’t add spice to the tortillas since you won’t know what you’re making with them.
However, I don’t stray too far from Mexican food, so I added a little bit of Homemade Fajita Seasoning.
I also used butter-flavored shortening, which is why my tortillas are more yellow than white. See? I’m a rule breaker.
The one downfall to making homemade spiced flour tortillas is you have to let the dough rest twice.
Although it’s not something I could pull together for dinner after work, if you spend a few hours on a day off, you can make and even freeze tortillas to get you through the week.
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon fajita seasoning (optional - homemade or store bought)
- 1/4 cup vegetable shortening
- 1 cup water
- In a large bowl, mix together the flour, salt, and fajita seasoning. Set aside.
- In a small saucepan, melt together the shortening and water. Remove from the heat and pour over the flour mixture. Stir until a loose ball of dough forms. Gather the dough up and remove from the bowl to a lightly floured surface. Knead for about 2-3 minutes or until the dough comes together. Place the dough back into the bowl, cover with a dish towel, and let rest for 1 hour.
- When done resting, divide the dough into 8 pieces and shape into balls. Cover with a towel and let rest again for 30 minutes.
- Preheat a dry skillet. On a lightly floured surface, roll each ball into an 8 inch circle. When the skillet is hot, place one tortilla into the pan and cook until it browns a bit. Flip and brown the other side. When brown enough on both sides, remove from the skillet and keep warm. Repeat with the remaining dough. Let cool completely before storing.
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