These easy homemade tortillas are a great addition to your next Mexican feast! And because they’re made with coconut oil they’re healthier for you, too!
I don’t know if you know this about me but…I love Mexican food. I could probably eat tacos every day of the week and not get tired of them. As I’m writing this I’m adding up the number of times I’ve eaten Mexican food in the last 3 days. It’s a lot of times. I won’t tell you how many. You’ll think I’m crazy!
So on your much anticipated Taco Tuesday you go to the fridge, pull out everything you need to make tacos only to realize you don’t have any tortillas. Does this happen to anyone else regularly? I feel like I’m always wanting to make something and missing one key ingredient. Like that time I really wanted cookies and didn’t have eggs. Luckily I was creative enough to make this delicious egg-less chocolate chip cookie. I’ll make my own tortillas! I thought.
Then I remembered that time I tried making homemade tortillas before and it was such an epic fail I vowed never to make them again. They were so hard to roll out and kept shrinking and I underestimated the “they cook really fast” line in the recipe and burned more than half. I even told my mom that I would never, ever, ever make them again. Store bought only from that moment on. But I wanted tacos and I didn’t want to drive 20 minutes to the nearest grocery store.
So I searched for a different recipe. I didn’t want to jinx myself with the same old horrible one from the first go round. And the angels smiled on me here because this recipe from Maria Alison at Ten at the Table was so much easier to modify. I’m definitely going to be making these again. And again and again. Because my name is Meaghan and I’m a taco addict.
- 3 cups flour
- 1 tsp baking powder
- 1 cup hot water
- cup ½ coconut oil, melted
- 1 tsp salt
- Whisk together the dry ingredients and cut in the coconut oil with a fork.
- Mix in the water and knead until the dough is no longer sticky.*
- Divide dough evenly into 10 balls.
- Allow the balls to rest under a damp cloth for 30-45 minutes.
- Roll the balls into 8'' rounds.
- In a pan pre-heated to medium high heat cook tortillas for roughly 20-30 seconds on one side and 10-20 seconds on the other.
- Store cooked tortillas under a damp towel while you make the rest. Eat immediately or store in an airtight container.
*If your dough is dry and cracked while rolling it into balls add more water a tsp at a time until smooth. If dough is too sticky add more flour a little at a time until smooth.