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Mini Tortillas
Mini Tortillas Erin McDowell

No two ways about it: Warm, fresh homemade tortillas kick the store-bought kind to the curb. And guess what? They’re incredibly easy to make. These mini tortillas are begging to be served at your next party or taco night--when filled and rolled, they make tiny two-bite tacos. (Want to make regular-size tortillas? See the note at the end of the recipe.)

Makes about 2 dozen mini tortillas (or 1 dozen regular tortillas)
Start to Finish: 45 minutes

Ingredients

3 cups all-purpose flour

1 teaspoon salt

5 tablespoons cold butter, cut into ½-inch cubes

½ to ¾ cup cool water

Directions

1. In the bowl of a food processer, pulse the flour and salt to combine. Add the butter and pulse until it forms a mealy, crumb-like mixture.

2. Add the water gradually, stopping as soon as the dough forms a ball around the blade of the food processor. Remove the dough from the food processor and knead it a few times until the dough is smooth. (The dough shouldn’t be sticky. If it is, add a few tablespoons of flour until it forms a smooth, slightly tacky dough.)

3. Divide the dough into 1-tablespoon balls. Roll out each piece to ⅛-inch thick. (Lightly flour your work surface, if necessary.)

4. Heat a large skillet over medium-high heat. Working in batches, place the tortillas in the hot skillet. Cook until they begin to brown, 1 to 2 minutes per side.

5. The tortillas are best served warm, so when you’re ready to serve, rewarm them in a skillet for 15 to 20 seconds per side, in a single layer on a baking sheet in a 250°F oven for 4 to 5 minutes or in the microwave for 10 to 15 seconds.

Note: To make regular-size tortillas, divide the dough into 3-tablespoon balls before rolling. Increase the cooking time to 2 to 3 minutes per side.

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