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Make Your Own Flour Tortillas. It Will Change Your Life

Latino men still have pretty macho attitudes about certain things. One of those is cooking. Many of us had abuelas and moms that cooked all our dinners and packed all our lunches. Then we grew up and move out, and wondered why we were eating at some fast food joint instead of arroz con pollo every night. You are a grown-up and you need to learn how to cook for yourself. Also, nothing impresses a date than a man that can cook her a good meal. “But how do I learn, Tu Vez?” Don’t worry. We’re here to help.

In Mexican cooking, the corn tortilla rules supreme. The flat grilled disk of ground corn meal, dates back to the Aztecs. But, along the Mexican border flour tortillas are hugely popular. This species of tortilla is an integral part of Tex-Mex cuisine, which is what most people think of when they think of Mexican food here in the U.S. Also, they are delicious. When this author moved away from Texas to the Northeast, I learned that not all flour tortillas are created equal. So, I’ve developed this recipe for homemade flour tortillas. Pull these delicious bad boys out at your next fajita cookout, and people will lose their tiny little minds.

Flour Tortillas


Two cups of all-purpose flour
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Mix all the dry ingredients together in a bowl, then SLOWLY add the milk and vegetable oil. Mush it together until it forms a nice big ball of dough. Wrap it in plastic and put it in the fridge for 20 minutes. Go do something productive. Come back and knead the dough, but not too much. Break the dough up into little balls, about the size of a golf ball. Then put some flour on a flat surface and get out your trusty rolling pin, and roll it into disks. If you don’t have a rolling pin, you can just flatten the balls with your hands. Don’t worry if they are slightly amoeba shaped, as it gives them a nice homemade look. You can also buy a tortilla press at a Latino grocery store if your tortillas have to be perfect circles, Euclid. Heat up a skillet or frying pan until it’s very hot. Put in a little oil of butter to keep the tortillas from sticking. Put the tortillas on the skillet until you start to see tiny bubbles forming, then flip it over. It shouldn’t take more than 30 seconds or so on each side. Then lightly wet two paper towels and put the finished tortillas in them until ready to serve.

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