How To Make Homemade Tortilla Shells: Just 5 Cents Each!
Why oh why has it taken me so long to make my own tortilla shells at home? My friend Meredith came over today and we made a batch – and they were so, so good.
Besides being delicious, I think these rank as one of the cheapest foods ever.
Don’t be intimidated by this recipe. It’s quite easy. No yeast or kneading required. Just mix the dough, let it rest for 30 minutes, roll it out, and cook in a dry skillet until done.
I made my homemade tortillas/burrito shells with coconut oil, and they were delicious. See notes below for other acceptable oils.
The Cost: 5 Cents Each
The tortilla shells that you buy in the store are cheap enough. About 15 to 20 cents each. But when you make them at home, they cost about 5 cents each. Plus, you’re avoiding preservatives and artificial ingredients. It’s a win-win.
Do I Need A Tortilla Press?
If you plan on making tortilla shells often, it may be worth it to purchase a tortilla press:
Uses For Homemade Tortilla Shells
- Tortilla shell pizzas
- Homemade tortilla chips
- Mini enchilada stacks
- Breakfast tostadas
- Fish tacos
- Breakfast burritos (with scrambled eggs, black beans, cheese, and salsa)
- Mexican burritos
- Quesadillas (with cheese, bacon, and scallions)
- Make a tortilla shell toppings bar (pictured above) with refried beans, cheese, chopped green chilies, chopped tomatoes, and other ingredients
Get this similar recipe: Whole wheat tortilla shells made with coconut oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/3 cup coconut oil, melted
- 1 cup hot water
- In large mixing bowl, whisk together flour, salt, and baking powder. Add oil and mix with your hand until the mixture becomes crumbly. Add water and continue to mix until the dough forms a ball - just a minute or two. Cover dough and let it rest for 30 minutes.
- Cut dough into 12 even pieces (for large tortilla shells) or 24 even pieces (for smaller tortilla shells). Coat each dough ball with a bit of flour. On a clean floured surface, roll each dough ball into a flat thin round, about 8 inches (or 4 inches for small tortillas) across.
- Heat a dry skillet or non-stick frying pan over medium-high heat. Cook each tortilla round on one side until it begins to brown and blister. Turn over and heat the other side until brown. Stack tortillas on a plate and serve warm.
- To reheat: If using coconut oil, these will be hard upon refrigeration. Simply place in the microwave for a few seconds, or heat briefly in a skillet before serving.