My family is trying hard to buy as much locally as we can, and to make a lot more of our food homemade. It’s been an ongoing process for the past couple of years, but this year, we’ve been much more serious about it. During this process, we’ve discovered some great blogs like The Prairie Homestead (where I found this tortilla recipe), and some great local shops like Local Roots. If you happen to live in, or are visiting the Wooster or Ashland Ohio area, I’d recommend checking it out. It is full of produce, meats, dairy, baked goods, and more that is all locally produced, and naturally raised. It is most definitely my favorite store!
Anyways, back to the tortilla’s!
Tortilla’s are traditionally made with lard. I personally never have lard on hand, as I don’t own any pigs, don’t know any pig farmers, and don’t want the ultra processed hydrogenated lard that is sold in stores, so for us using coconut oil is a great healthy alternative. Plus, I always have it on hand!
Despite my excitement over discovering this coconut oil tortilla recipe, I was a little skeptical of my ability to make a tortilla. For whatever reason, having never made tortillas myself, it seemed like it would be quite a tricky endeavor. I was wrong. Homemade tortilla’s are almost effortless with a tortilla press, and even without, it is totally worth the little work it takes. These are way better than the store bought version, and I for one will never go back!
Coconut Oil Flour Tortillas
Adapted from The Prairie Homestead
Yields 12 6in Tortillas.
2 Cups Unbleached All Purpose Flour (You can use half whole wheat if you’d like.)
1/2 Teaspoon Himalayan Pink Salt (Or other fine salt)
4 Tablespoons Coconut Oil
3/4 Cup Warm Milk
In the bowl of a food processor, combine flour, salt and coconut oil. Pulse a few times until oil is evenly distributed. Add in warm milk and process until dough is formed. Cover the bowl, and allow dough to rest for 20 minutes.
Once rested, preheat a skillet to medium heat. Divide dough into 12 balls, and using a 6in tortilla press place one ball of dough in the center, and press down until dough reaches edges. Pull off tortilla carefully and place in the center of you preheated skillet. Cook on each side for 20-30 seconds or until you see a couple golden brown spots on each side. Repeat until all tortillas are cooked. Serve and enjoy!
If you do not have a food processor or tortilla press, you can do this all by hand. To do so, combine the first three ingredients in a large bowl, and using a pastry cutter, a fork, or your hands, cut the oil into the flour until evenly distributed (there should be little balls of oil throughout all the flour). Add in the milk, and knead until dough is formed. Let rest as stated above, and then divide the dough into 12 balls. Roll out each ball as thin as you can onto a lightly floured surface. Cook as directed above. Easy Peasy!
P.S. These aren’t just good for Taco’s. They make great quesadillas and wraps, or try something sweet like peanut butter and banana. I love them plain too!
P.S.S. If you are going the taco route, be sure to try my homemade taco seasoning out!