Warm Melted Butter Green Chile on Homemade Tortillas

Ingredients

2 1/2 Cups Flour (all-purpose flour) – 300 grams

1 Teaspoon Baking Powder – 5 milliliters – Baking powder is optional. However, I like to add baking powder because it creates a slightly softer & airier tortilla.

1/2 Teaspoon Salt – 2.5 milliliters

4 Tablespoons Unsalted Butter (softened in microwave) – 57 grams

Green Chile

1 Cup Water (warm) – 230 milliliters

Instructions

Instructions – Tortillas by Hand

Add the ingredients into a large mixing bowl.

Stir all of the ingredients with a large spoon until they are completely mixed. Partially knead the dough in the bowl in order to make sure that all flour is thoroughly incorporated into the dough.

Pour the semi-finished dough onto a large cutting board (that has been covered with a small amount of flour in order to prevent the dough from sticking to the cutting board).

Knead the dough by hand for 3-5 minutes.

Divide the dough into 8 equal-sized pieces. Roll each piece into a ball with your hands. Each ball should be roughly the size of an oversized golf ball. Add a little flour to your hands to prevent any sticking. FYI – I like to press the dough balls into a semi-flat circle before using a rolling pin. This makes it easier for the tortilla to retain a circular shape when being rolled out.

Use a rolling pin to rollout the dough balls into a flat & very thin oval. Sprinkle a little flour onto each ball (before rolling) in order to prevent them from sticking to the rolling pin & cutting board when being rolled into flat tortillas. FYI – I like to roll out & fry one tortilla at a time (so I don’t roll out the second tortilla ball until the first has been fried). If you want perfectly round tortillas, you should try using a machine known as a “tortilla press”.

Fry each tortilla in an ungreased frying pan at low/medium heat. FYI – Be careful not to burn the tortilla… so it is better to flip the tortillas more frequently than expected when frying the tortillas (until you get used to frying tortillas on your stove).

Use a spatula to remove finished tortilla from frying pan. Place on a plate if serving immediately or place on a wire cooling rack to cool.

Instructions – Tortillas with an Electric Hand Mixer

Unplug your electric stand mixer.

Remove the mixing bowl from the electric mixer.

Add a dough hook to your electric stand mixer.

Pour the flour, baking powder and salt into the electric mixing bowl.

Add the butter and water to the electric mixing bowl.

Place the mixing bowl back in the electric stand mixer,

Lower the dough hook into the mixing bowl.

Plug in the electric mixer.

Turn the machine on and mix the dough on low/med speed for 3-5 minutes.

After you have finished mixing & kneading the dough, unplug the electric mixer and remove the mixing bowl.

Pour the tortilla dough onto a cutting board. Sprinkle some flour on the cutting board (before you pour out the dough) in order to prevent the tortilla dough from sticking to the cutting board.

Use a rolling pin to rollout the dough balls into a flat & very thin oval. Sprinkle a little flour onto each ball (before rolling) in order to prevent them from sticking to the rolling pin & cutting board when being rolled into flat tortillas. FYI – I like to roll out & fry one tortilla at a time (so I don’t roll out the second tortilla ball until the first has been fried). If you want perfect round tortillas, you should try using a machine known as a “tortilla press”.

Use a spatula to remove finished tortilla from frying pan. Place on a plate if serving immediately or place on a wire rack to cool.

Enjoy it with a delicious pat of melted butter and green chile! Ahhh…there’s nothing better than the taste of fresh homemade flour tortillas!

Nutrition Information:

Frequently Asked Questions:

Why is baking powder included in the recipe?

Baking powder is optional but recommended in this recipe because it helps create a slightly softer and airier tortilla.

It adds a bit of leavening, resulting in a lighter texture.

Can I use salted butter instead of unsalted butter?

You can use salted butter if that’s what you have on hand, but it’s better to use unsalted butter and control the amount of salt separately.

Too much salt can affect the taste of the tortillas.

Is it necessary to use warm water, and why?

Yes, warm water is preferred because it helps the dough come together more easily and smoothly.

Cold water can make the dough tougher and harder to work with.

Can I make the tortillas in advance and reheat them?

Yes, you can make the tortillas in advance and reheat them when needed.

Simply wrap them in a clean kitchen towel and reheat in the microwave or a hot, dry skillet for a few seconds until they are warm and pliable.

What’s the best way to store leftover tortillas?

To store leftover tortillas, place them in an airtight container or a resealable plastic bag.

Keep them at room temperature for a day or two, or refrigerate for longer shelf life.

To reheat, follow the instructions mentioned above.

Can I skip the baking powder in the recipe?

Yes, you can omit the baking powder if you prefer a denser tortilla.

It’s included to give the tortillas a softer and airier texture, but they will still turn out well without it.

What’s the purpose of softening the butter in the microwave?

Softening the butter makes it easier to incorporate into the dough.

It helps ensure that the butter is evenly distributed, which contributes to the flavor and texture of the tortillas.

Can I use a tortilla press instead of a rolling pin?

Yes, you can use a tortilla press to flatten the dough balls into round tortillas.

A tortilla press can make the process faster and may help you achieve more uniformly shaped tortillas.

How do I know when the tortillas are done frying?

Tortillas are done when they develop a golden brown color and small air bubbles start to appear on the surface.

Be cautious not to overcook or burn them, as they can become tough.

Frequent flipping is recommended to ensure even cooking.