Disclosure: This Homemade Flour Tortillas shop has been compensated by Collective Bias, Inc. and Mazola® Corn Oil. All opinions are mine alone. #SimpleSwap #CollectiveBias
Easy homemade flour tortillas using Mazola® Corn Oil in place of lard for a lighter, yet still soft and delicious flour tortilla from scratch. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
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A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com
Do you love the taste of fresh made tortillas from your favorite Mexican Restaurant? With this flour tortillas recipe you can make them at home, recreating all your favorite Mexican dishes with the authentic touch of homemade tortillas.
At our house we like to eat a fairly moderate diet. I don’t cut much out, but I also don’t allow us to eat anything in gluttony.
To avoid eating too much meat in our diet, I often will have one or two nights a week where we swap out meat for meatless.
On those nights we like to eat Salad Wraps.
To make these delicious salad wraps, I like to cook up a large stack of homemade flour tortillas and a big bowl of salad. The salad varies from week to week. Some great options are:
- A spicy southwestern chop salad: with roasted corn and ranch style beans, then topped with guacamole and spicy salsa.
- Caesar salad: You’d be surprised at how delicious Caesar salad tastes in a wrap!
- Cobb Salad: Loaded with Veggies and then topped with homemade Ranch (when going for a lighter feel, I will swap out the Sour Cream in the recipe for Greek yogurt instead— super delish!)
Nothing can compare
About a decade ago I lived by a Mexican restaurant that on Tuesday nights would serve “Taco Tuesday” tacos for extremely cheap. And those tacos were amazing!!! You can bet I never missed a Taco Tuesday…
When we moved away from that area, the saddest part was leaving behind that taco place!
However, I quickly learned how to replicate the ingredients in their Tacos, but until I learned how to make homemade tortillas, it just wasn’t up to par.
You guys, it took me way too long to learn the making of flour tortillas! Don’t make the same mistake; They are shockingly easy. Today I will teach you in just a few simple steps.
To make your flour tortillas:
These directions can be found in more detail in the recipe.
- Make the Dough, and mix until smooth.
- Cut into individual balls.
- Then palm flatten the balls and let them rest.
- Roll the balls into raw tortillas.
- Finally, cook.
As you can see it is an easy process!
Oil vs Lard
Traditionally, tortillas are made with lard. However I don’t like cooking with lard if I can get the same great taste with something better-for-you.
Mazola® Corn Oil is made of 100% pure oil with no additives and has a neutral taste that won’t negatively impact the taste of ingredients, so it lets the natural flavor of your food stand out.
I often use Mazola Corn Oil in a number of my recipes from stir-frying, to sautéing, grilling and even baking, because it has a higher smoke point. I want the best flavors to always come through in my foods, which is the key reason to why I pay particular attention to the oils I use and their smoke point.
“Smoke point” refers to the temperature at which an oil starts to burn or, wait for it: smoke. Ha! Imagine that!
When you cook with oil that’s heated above its smoke point, then you get a slightly burnt aftertaste to your foods. However, not only that but you also destroy beneficial nutrients and phytochemicals found in many food oils.
This is why in a lot of my recipes that call for sautéing a food with butter (which has a lower smoke point), then I will also call for a cooking oil with a high smoke point, such as Mazola.
However in this particular recipe, especially because I often use it for our “light meal” nights, I use only the oil and then leave out all forms of lard or butter or high cholesterol fats. All Mazola® oils are cholesterol free and have become a healthful tradition in America.
I’ll Swap You!
Hey reader, I dare you to make some swaps this year for lighter options!
As mentioned in this post, some fun swaps I make are:
- Greek Yogurt in place of Mayo or Sour Cream in Salad Dressings
- Beans in place of Meats
- Mazola Corn Oil in place of Lard
What are some fun recipe “swaps” you make for a lighter meal? For more fun and healthy food swap recipes visit the Mazola site.
Enough talk, let’s eat!
Recipe for Homemade Flour Tortillas:
- 3 cups Flour
- 1/2 T Salt
- 1 tsp baking powder
- 1 cup warm water
- 1/2 cup Mazola® Corn Oil
- Mix all dry ingredients together.
- Add water and start mixer,
- After 15 seconds of mixing slowly add the oil, letting the mixer run the whole time.
- Once all oil has been added, let dough mix together at medium-low speed for two to three minutes, stopping as needed to scrape edges until all dry is well incorporated into the wet.
- Mix until dough is smooth, then transfer to a floured surface.
- Section into 18 even pieces that are all lightly dusted in flour, and then rolled into balls.
- Flatten each ball with the palm of your hand.
- Do not stack dough on top of eachother.
- Cover the flattened balls with a towel and let sit for 30 minutes.
- After the thirty minutes, heat frying pan over medium heat.
- Using a lightly floured rolling pin, on a lightly floured surface; roll each ball into a 6-8 inch round tortilla.
- When pan is hot place one tortilla in the pan and allow to cook on one side for about one minute or until that side is geting a few light golden brown spots.
- Then flip it and cook another 20-30 seconds or until that side is cooked as well.
- Fill with your favorite salad and serve.
Adriana Martin (@ABRecipes) says
Tangled with Taste says