These quesadilla-sized tortillas are large and thin, perfect for frying up with your favorite fixings inside!
I remember when we discovered those “uncooked tortillas” at the grocery store for the first time. They were so good, to have fresh tortillas for simple bean burrito dinners in our family. Then I realized they were essentially round cut dough disks and wondered if I could replicate it at home.
I compared many different tortilla recipes, and this one seemed to produce the best results! Most of them yielded smaller, puffier tortillas. That wasn’t particularly my goal with these. I used the same recipe, but rolled them out very thin, perfectly sized and amount of bulk for use as a quesadilla.
Quesadilla recipes are forthcoming! They are a mainstay of an “easy dinner” around here. When my husband was growing up, that was a staple when it was him or his brother’s turn to make dinner for the fam. (That and grilled cheese.)
They seem dry right off the skillet, but they will kind of rehydrate a bit when they are all together in a towel, tortilla warmer, or after letting them all sit together in a zipper bag for a day. But if you’re just using them for quesadillas (the intended use), they will get crunchier anyway with the addition of your frying fat of choice, so it’s really no biggie. They’re designed to be very, very thin, so don’t be alarmed as you’re rolling them out! (They will be softer and fluffier if they’re a little thicker, though. You can use them for tacos!)
Have you made your own tortillas before? What did you make with them?
- 3 C. all-purpose flour
- 1 t. salt
- 1 t. baking powder
- ⅓ C. vegetable shortening
- 1 C. warm water about
- In a mixer with a dough hook, add all dry ingredients and mix on lowest setting to combine.
- Still on low speed, incorporate the shortening.
- Stream in the water slowly (about 1/4 at a time), until a shaggy dough forms.
- Mix on medium speed until a smooth ball forms.
- Turn out onto a floured surface and divide into 8 equal sections of dough.
- Pat each ball into discs, about 5 inches in diameter.
- Cover them all for 30 minutes.
- Heat a skillet on medium-high heat.
- Using a rolling pin, roll out one tortilla into the diameter of your pan, (will probably be very, very thin.) and place in pan.
- After about 1-1 1/2 minutes, the bottom should have those “tortilla spots.” Flip and cook for 15-20 more seconds. (You should roll out the next tortilla when it’s on the first side.)
- Remove and place into a tea towel or tortilla container.
- Repeat steps 9-11 until each tortilla is made.
- #enJOY immediately or place in zipper bag for later.