This Homemade Jalapeno Tortilla recipe is simply delicious. They are hearty enough to stuff to your heart content but good enough to eat plain.
I’m so picky when it comes to tortillas. So many store-bought tortillas are thick and gummy or they’re so thin that they become brittle and fall apart as soon as you try to pick them up. This Homemade Jalapeno Tortilla Recipe is neither.
I just love this time of year. The garden is flourishing with tomatoes and peppers, and my herbs are amazing!
So when I set out to make my tortillas, I just had to try stuffing them with some garden fresh jalapenos.
When I think jalapeno, I think of Mexican inspired dishes. I’ve made plain tortillas before but wasn’t happy with them, so I thought this would be a great time to give them another try.
This tortilla recipe isn’t difficult at all. I tried using my handy dandy tortilla press, but they are rolled so thin that it was more of a pain than my handy dandy rolling pin. They puff up as they cook and are strong enough to load up but are good enough just to eat plain too.
We love Mexican inspired dishes especially in the summer when it’s so easy to make some fresh salsa or to throw a few tacos together and oh don’t forget the margaritas! I’ll definitely be making our own tortillas. They are so good.
2jalapenosseed, ribs removed (3 if you want a lot of jalapeno flavor
Instructions
In the bowl of an electric stand mixer, fitted with a dough hook, combine the flour and salt. Blend to combine. Add jalapenos, oil,and water and mix on low until combined. Scrape sides as necessary. Blend until mixture forms a ball, approximately 1 minute. Continue for another minute or until dough is smooth.
Remove the dough from the bowl to a flour-dusted work surface and cut into 16 equal-sized pieces. Roll into balls and flatten into disks. Cover with a towel and let rest for 15 minutes.
After resting, roll the dough from the center out to form a circle measuring 6 to 7-inches. Cover with a clean towel until cooking. Add flour only as necessary. More flour will yield a tougher tortilla.
Heat a skillet on medium-high. Place tortilla in the skillet when hot. If tortilla browns too quickly, reduce heat. If tortilla doesn’t have brown spots after a minute, increase heat. Flip when a few pale brown spots appear and cook for another 30 seconds. (I used a fish flipper and it worked well). Remove from the pan and keep in a covered container or zip-lock bag.
Wipe out the flour from the pan between tortillas to prevent burning.
Serve immediately or store in a covered container. If using later, microwave uncovered for 15-25 seconds.
Tortillas keep well stored in an airtight container at room temperature for 24 hours or freeze well. If freezing, separate tortillas with parchment paper or wax paper before placing in the freezer.
Notes
The original recipe is attributed to Chris Scheuer from Cooks.com.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
You need ample moisture that can react with the heat in order for it to ultimately convert to steam and puff. If your masa has too little moisture, the tortilla in development will dry out before it can ever puff. A proper mixing/kneading process is critical to ensuring well-distributed and even moisture.
She is adamant that the dough should not be tacky. If the bread is sticking to your fingers, add a small amount of flour until it stops sticking. She does warn that going too far in the other direction — adding too much flour during this process — will make the tortillas hard. It's about striking the right balance.
If you're making flour tortillas, the key is to mix the dry ingredients (flour and salt) together with the fat until the consistency resembles coarse sand. Then, once you add the warm water, the texture should be very tacky and stick to your hands easily.
Place all of the dough in your bowl and cover with a warm, damp paper towel or place a lid on the bowl. Allow to rest for 10-15 minutes. Heat a griddle to medium heat. Lightly flour the work surface and roll out the dough balls one at a time with a rolling pin.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it's done. Keep cooked tortillas covered wrapped in a napkin until ready to eat. Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
However, the version I tested that had more baking powder resulted in a thicker, doughy tortilla that wasn't as pliable and was harder to roll when making a burrito or wrap. I also found that they got harder when stored compared to this recipe and the version that did not have baking powder at all.
I simply keep mine in a resealable bag and try to eat them within a day or two. If I have extra, I freeze them. Fresh homemade flour tortillas are in their softest state when warm so if you have room temperature or cold tortillas, we recommend reheating them in a skillet until they are warm and pliable again.
Tortilla presses are commonly made of cast iron, wood, stainless steel, or aluminum. Cast iron presses are very durable and heavy and may require seasoning. They can come with different types of coating, including powder coating.
Ancient Central Americans made tortillas with a process called nixtamalization. The corn kernels soak in a solution of lime and water. This process removes the kernels' skin, and then they are ground into a dough. The dough (masa) gets divided into golfball-sized portions.
You can prevent cracked tortillas by pressing a test tortilla before you roll the rest of the dough into balls. If your test tortilla is indeed cracked (read: dry), simply add more water a tablespoon at a time, testing between each addition until the dough produces tortillas with smooth, even edges.
Once you place your ball inside the prensa, it will most likely be slanted, making one side fatter than the other side. This will not work because the steam will begin to form the bubble on the thinner side, but it won't be strong enough to puff the thicker side.
Along with proper hydration, if your pan is not hot enough your tortillas won't puff. Practice makes perfect: If your tortillas come out dry or aren't easy to roll once cooked, it could be one of the following: The masa needs more water, the masa dried out while resting, or it was cooked for too long.
Preheat the skillet or griddle: A hot skillet or griddle will help the tortillas cook quickly and puff up. Heat the skillet or griddle to a medium-high heat before cooking the tortillas. Cover the tortillas: After placing the tortilla in the skillet or griddle, cover it with a lid or a large bowl.
Introduction: My name is Kareem Mueller DO, I am a vivacious, super, thoughtful, excited, handsome, beautiful, combative person who loves writing and wants to share my knowledge and understanding with you.
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