After my post the other day for Texas Brisket Tacos with Blue Mesa Jalapeno Relish I got a request for the recipe I used for making the flour tortillas.

The recipe I used for my tortillas is from one of my favorite cookbooks The Homesick Texan, by Lisa Fain. I truly love this cookbook and feel like I can relate to many of Lisa’s stories because like me she grew up in North Texas. If you are from Texas, or have visited at any point in time, I highly recommend this cookbook.

I love this San Antonio-Style flour tortilla recipe because it’s very easy and unlike many tortilla recipes I’ve seen it doesn’t use lard. I don’t know about y’all but I just can’t seem to bring myself to buy lard. I just can’t.

When I made these tortillas for tacos a few weekends ago I doubled the recipe (because I knew I wouldn’t be able to resist one or two tortillas hot off the grill). Instead of using my beloved cast-iron skillet and cooking these tortillas one at a time I got the idea to use my pizza stones on my grill and I was able to cook 6 tortillas at a time. I pre-heated my grill and pizza stones for about 10 minutes then cooked the tortillas a directed.

In the past I have also used an electric griddle (like for making pancakes) and that works great too. Sadly, my pancake griddle recently had an unfortunate incident with the floor and lost one of its legs and I haven’t replaced it.

These tortillas are perfect for tacos and AMAZING when hot with a little butter and honey. If you have never had a hot, fluffy, fresh flour tortilla before…..  Go home and make these tonight because NOTHING is better than a fresh, hot flour tortilla.

I hope y’all enjoy!

 

San Antonio–Style Flour Tortillas

From the Homesick Texan Cookbook, By Lisa Fain

Makes 8 Tortillas

Ingredients:

2 Tablespoons Unsalted Butter

¾ Cup of Milk

1 Tablespoon Vegetable Oil

2 Cups All-Purpose Flour, plus more for kneading

1 Teaspoon Baking Powder

½ Teaspoon Kosher Salt

 

Directions:

Place the butter and the milk into a pot on medium-low heat cook until butter has melted. Turn off the heat and stir in the vegetable oil.

In a bowl, stir together the flour, baking powder and salt. Pour in the melted butter, milk, and oil and stir until a loose, sticky ball is formed. Place dough on a floured surface and knead for 2 minutes until the dough is firm and smooth. Stir until well combined. Cover the dough and let it rest for 1 hour.

After an hour, divide the dough into 8 pieces. Cover again and let it rest for 30 minutes. After the dough has rested, place each dough ball one at a time on a floured surface, pat it out into a 4-inch circle and then roll it out with a rolling-pin from the center until it’s thin, about 8-inches in diameter. Don’t over work the dough, or it will be stiff. Keep rolled out tortillas covered until ready to cook.

In a dry cast-iron skillet heated on high, cook each tortilla for 30 seconds on one side, flip it, and then cook for 1 more minute on the other side. It should start to puff a bit. Flip it again and cook for 30 more seconds. Place cooked tortillas in a basket lined with cloth or in a tortilla warmer. Repeat process for remaining balls of dough.