Spicy Chipotle Flour Tortillas
Betül’s Notes
Anyone who’s made homemade tortillas knows that store bought ones just can’t compete! These Flour Tortillas have a smoky, spicy twist with the addition of chipotles in adobo sauce. It’s my favorite tortilla to use for wraps, burritos, quesadillas, and more! The recipe also makes good taco-sized tortillas as well.
Spicy Chipotle Flour Tortillas
Ingredients
- 2 tbsp chipotles in adobo sauce
- 2 ¼ cups all-purpose flour
- ½ tsp garlic powder
- 2 tsp baking powder
- 1 teaspoon salt
- ½ teaspoon granulated sugar
- ¼ cup vegetable shortening room temperature
- ¾ cup hot water more if needed
Instructions
Make a Chipotle Puree:
- In a small bowl, add 2-3 chipotle peppers in adobo sauce. Mash with a fork. Pour the mashed chipotles through a fine mesh strainer and set the smooth puree aside.
Prepare the Flour Tortillas:
- In a medium bowl, add flour, garlic powder, baking powder, salt, sugar, and vegetable shortening. Using your hands, toss the shortening into the ingredients, smushing large pieces between your thumb and forefingers to make sure they are evenly incorporated into the dough. Add chipotle puree and hot water. Using a dough whisk or wooden spoon, stir to incorporate everything together.
- Transfer the mixture onto a work surface. Using your hands, knead by holding the top of the dough in one hand and fold it over onto itself, pressing and stretching firmly forward with your palm. While stretching, pull the dough forward as far as you can before folding over again, ensuring a strong and elastic dough. Knead for 4 to 5 minutes, turning the dough 45 degrees periodically, until it is elastic and no longer sticky. Cover and let rest for 20 minutes. Using the same technique, knead an additional 2 to 4 minutes until perfectly smooth and shiny.
- Transfer the dough on to your work surface once again and roll into a log. Using a sharp knife or bench scraper, divide the log into 7 equal pieces. Roll each piece into a smooth and place onto a clean baking sheet, keeping them covered with plastic wrap as you go to ensure they do not dry out. Let rest at room temperature for at least another 30 minutes and up to 2 hours.
Cook the Tortillas:
- Heat a nonstick skillet over medium heat. The pan is ready when you can drip water onto it and it sizzles away immediately. Lightly flour a work surface and place the first piece of dough into the middle. Sprinkle the dough lightly with flour and using a rolling pin, roll the ball into a 10- to 12-inch circle. Immediately place the tortilla on the hot pan. Cook the first side for 5 to 7 seconds and then flip, repeating this process so you cook each side for 30 to 50 seconds total. Do not overcook the tortilla or it will be dry and hard to handle. Place in a tortilla warmer or towel-lined baking dish with a lid. Repeat the process for each tortilla dough ball. Serve with your favorite burrito or wrap fillings.
- Bon appetit!
Notes
*Note: Makes 7 burrito-sized tortillas or 12-14 small, taco-sized tortillas.
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