This recipe is one of mine that I make most often.Tortillas are a constant in my house…probably because tacos are a once a week staple. Sure, you can go to the store and buy pre-made tortillas, but they don’t even compare to the real thing (these yummy tortillas!)


Because I grew up in a very southern part of Texas, I was lucky enough to get to have some of the best tortillas in the country. I fully believe that some of the greatest tortillas come out of Corpus Christi. They are fluffy, thick and soft. I could dip them in queso or just eat them as is. They are so good. Now some of you might be thinking, “what’s the big deal, it’s just a tortilla?” I disagree. Without a good tortilla, the taco will not be as good. The tortilla is what holds everything together. The tortilla is where the taco starts, and that is why you need this recipe!

I don’t want to toot my own horn…but over the years I think i’ve succeeded in recreating the dreamy tortillas from my childhood. One bite and it takes me back home to our go-to taqueria. Making this recipe was important to me, as I live in Atlanta now. Other than back home, i’ve yet to find that authentic Jalisco style Mexican food elsewhere. Luckily I don’t have to long for that authentic tex-mex anymore. I’ve found the secret, and I MUST share it with all of you!


TIPS: So, for me I make these tortillas by feel. These measurements are very exact but sometimes different brands flour will work differently. I personally use a Public brand of self rising flour. This flour seems to be working best for me. Trust your instinct, if the tortilla dough seems too wet, add more flour. If the dough seems too dry, add more water. The dough should feel oily and wet but should not stick to your hands. When it comes to rolling out the tortillas I do a few things specifically to help make sure the tortilla is round. If your tortillas don’t turn out round in shape, don’t sweat it. I think that is what makes homemade tortillas have that “homemade feel”. I recommend using a rolling pin that is equal thickness throughout, and not a rolling pen that is skinner on the ends and fat in the middle. The uniform thickness of a rolling pin makes it easier to make that round shape. My last tip would be to make sure there is a good amount of flour on the surface you roll them out. You don’t want the tortillas to stick to the counter top. If they stick, they will turn out thinner in some spots and not uniform in shape.


prep time: 30 minutes
total time: 50 minutes


1/2 cup crisco
1 cup hot water
1 tsp salt
2 tsp baking powder
3 cups self rising flour


Heat crisco in microwave safe bowl till melted. (About a minute)

Add hot water, salt, and baking powder and whisk till dissolved.

Add in flour and stir with a fork until dough comes together.
Kneed dough with your hands for 30 seconds to make sure dough comes together completely.

Let dough rest 15 minutes (covered).

After resting, you then start to form balls about 1 inches around.

Flour the surface of a clean counter and begin to roll out tortillas. The tortillas should pretty thin (about a 1/4 cm in thickness). Also remember, the tortillas will also puff up slightly in the skillet when cooked.

Once flattened out, in a large skillet add tortillas and cook at a medium heat for about 30 seconds to a minute per side. Keep a close eye on the tortillas, as they will cook quickly. You’ll know when to flip, because thereThe tortilla should still be creamy in color and have speckles and spots of golden brown when cooked through.

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