Hot Chile Tortillas Recipe

Name: Hot Chile Tortillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups cups unbleached white flour; 1 ½ cups whole wheat flour; ½ teaspoon salt; 2 teaspoons dried ground piquin chilies (or other ground chiles) or 2 teaspoons dried ground chipotle chiles (or other ground chiles); ½ cup butter or ½ cup vegetable shortening; 1 cup warm water; ½ teaspoon ground cumin; 1 teaspoon chili powder; ¼ teaspoon dried oregano; ½ teaspoon taco seasoning; 1 teaspoon ground dried tomatoe; 1 teaspoon dried basil

Servings: persons

1 ½ cups cups unbleached white flour
1 ½ cups whole wheat flour
½ teaspoon salt
2 teaspoons dried ground piquin chilies (or other ground chiles) or 2 teaspoons dried ground chipotle chiles (or other ground chiles)
½ cup butter or ½ cup vegetable shortening
1 cup warm water
½ teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon dried oregano
½ teaspoon taco seasoning
1 teaspoon ground dried tomatoe
1 teaspoon dried basil

1
Mix the flours, salt, chiles, and butter in a food processor bowl or a bread machine set on manual(now would be the time to add in other spices and herbs, if using).
2
Slowly add the warm water until the mixture forms a smooth, moist ball.
3
Remove the dough, divide it into 12 equal size balls, cover with plastic wrap, and let the dough rest for 30 minutes in a warm place.
4
Flatten each ball in a tortilla press or with a rolling pin to the desired thickness, usually about 1/8 of an inch.
5
Cook each tortilla on preheated, hot griddle on medium heat.
6
Turn the tortilla every 10 seconds for about 1 minute.
7
As it cooks, it will develop some puffing and some dark spots.
8
Place each cooked tortilla under a terry cloth or linen towel, When you have finished with all of the tortillas, place them in a plastic bag and store in the refrigerator until they are needed.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ½ cups cups unbleached white flour, 1 ½ cups whole wheat flour, ½ teaspoon salt, 2 teaspoons dried ground piquin chilies (or other ground chiles) or 2 teaspoons dried ground chipotle chiles (or other ground chiles), and more.

Yes, Hot Chile Tortillas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot Chile Tortillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions