Are you looking for a healthy alternative to store-bought tortillas?
My quest to find and make a healthier version of tortillas started as a labor of love for my husband. When he was growing up, his mom made homemade tortillas three times a day. Three. Times. A. Day.
I wanted to surprise him with a tortilla that didn’t contain vegetable shortening and tasted good.
I tried lard and they turned out okay, but after they cooled down, they were brittle. After some trial and error I perfected the easiest and tastiest tortilla.
You ready to find out the secret ingredient?
It’s palm shortening. Yup, palm shortening.
Palm shortening is a healthy alternative to vegetable shortening and can be replaced 1:1 ratio in recipes calling for solid vegetable shortening.
The Best Homemade Tortillas
- 2 c organic all-purpose flour
- 2 tsp baking powder
- 1 tsp Himalayan salt
- ¼ c palm shortening (secret ingredient)
- ¾ to 1 c warm water (100° – 120°)
In a large bowl, add all in ingredients in the order they appear above. With a fork, bring all the ingredients together.
Cover and let set for about 30 minutes. (Do not put in the refrigerator, just leave it on the counter)
While the dough is rising, flour the counter tops.
After 30 min, divide the dough into quarters and split each quarter into 3 even pieces. Roll each piece into a ball about the size of a golf ball.
Preheat a cast iron skillet on high heat. (I have a shallow flat cast iron skillet that I use only for cooking tortillas)
Using a floured rolling-pin, roll from the center to the top, then center to the bottom
Turn the tortilla a quarter turn and repeat the previous step until the tortilla is about 6 inches. Don’t worry if the tortilla isn’t a perfect circle, it will still taste great.
Place each of the tortillas aside to rest while you finish rolling out the others.
Go back to the first tortilla you rolled out and place it on the hot skillet
Once it starts to bubble flip the tortilla. Only flip the tortilla once.
Fold a clean dish towel in half. Put the cooked tortillas inside the dish towel to keep warm.
**DO NOT LEAVE THE SKILLET!
tortillas go from raw to burnt in seconds**
One of my favorite ways to eat a hot tortilla is with butter smeared all over it. Ummm… My other favorite is to just roll it up with sliced avocado. Double Ummm.
What’s your favorite way to eat the tortilla? Did your family just gobble them up, fresh off the skillet?
The tortillas are easy to make, whip up in no time, inexpensive, they are flexible and pliable. And if you have any left over, they keep in the refrigerator for a few days. We don’t usually have any left over…they are that good!