Homemade Jalapeno Tortilla Recipe (2024)

FAQs

Why do my homemade tortillas get hard? ›

She is adamant that the dough should not be tacky. If the bread is sticking to your fingers, add a small amount of flour until it stops sticking. She does warn that going too far in the other direction — adding too much flour during this process — will make the tortillas hard. It's about striking the right balance.

You need ample moisture that can react with the heat in order for it to ultimately convert to steam and puff. If your masa has too little moisture, the tortilla in development will dry out before it can ever puff. A proper mixing/kneading process is critical to ensuring well-distributed and even moisture.

Place all of the dough in your bowl and cover with a warm, damp paper towel or place a lid on the bowl. Allow to rest for 10-15 minutes. Heat a griddle to medium heat. Lightly flour the work surface and roll out the dough balls one at a time with a rolling pin.

Careful to not microwave for more than 30 seconds as the tortilla can harden. Now that you've heated your tortillas, keep them warm before serving. We recommend wrapping them in a damp tea towel and setting it on a large plate until it's time to eat.

Follow the 10-40-30 rule, which is how many seconds the tortilla should be cooked per side. Cook until it slides around easily, 10 to 15 seconds. Flip with your hands or a heatproof spatula and cook until the edges are drier, 35 to 40 seconds.

The key is to start with a skillet that is hot. Do not place the tortilla on a cold skillet. The tortilla will become dry before it is fully cooked and the resulting texture is stiff rather than nice and pliable. With a hot skillet, total cook time is approximately 30 – 45 seconds.

Notes. Back lard is preferable for its very mild pork flavor, although more neutral tasting leaf lard or vegetable shortening can be substituted for great results. The tortillas are best eaten fresh and while still warm.

If your oil is too hot, the outside will cook more rapidly than the inside, creating a hard exterior that will inevitably rupture and crack. Dry tortillas crack and break. Hydrated ones don't.

So, if you don't have baking powder then you can omit it altogether. The tortillas will be just as good! However, the version I tested that had more baking powder resulted in a thicker, doughy tortilla that wasn't as pliable and was harder to roll when making a burrito or wrap.

The best supermarket flour tortillas are soft but not limp, and chewy but not gummy. We want a tortilla that's confidently wheaty, with no distracting chemical flavors. It should be thin enough to see light through, just slightly stretchy when tugged, and flaky when pulled apart.

What does baking soda do in tortillas? ›

TORTILLA BLENDTM Sodium Bicarbonate can specifically target the attributes of height and volume, uniform cell structure, bready texture, toast point color and reduced translucency. Sodium Bicarbonate: Timing of the leavening reaction is key to obtaining the best tortilla texture, height and opacity.

The reward is a homemade tortilla that's fluffy, pliable, and elastic, perfect for making the best burritos you've ever had. The most important part of making a great tortilla is to not overwork the dough and to make sure it is hydrated enough. If the dough is overworked, then it will be difficult to roll out.

Many tortillas come in plastic bags which help prevent them from drying out. But if you're buying them by the pound wrapped in paper like I did at several tortillerías, you'll need to transfer them to a resealable bag. And be sure to press as much air out of the bag as possible before placing them in the fridge.

However, the version I tested that had more baking powder resulted in a thicker, doughy tortilla that wasn't as pliable and was harder to roll when making a burrito or wrap. I also found that they got harder when stored compared to this recipe and the version that did not have baking powder at all.

To keep tortillas pliable after you heat them, stack them under a slightly dampened cloth or paper towel until the moment you use them.