A taco joint in Brooklyn, NY where amazing ingredients, fresh tortillas and delicious tacos are just the beginning.

Updates

Rolling and cooking the perfect flour tortilla

Update: 2/13/2013 We've created a 2 minute video (bottom of page as well) to help you practice the flour tortilla rolling techniques described below.

How to Hand Roll and Cook Flour Tortillas from Lonestar Taco on Vimeo. Perhaps you've read our recipe or maybe you picked up a bag of our mix from our online store or over at the market. You are already miles ahead of others, you have the best quality ingredients and the right ratios to boot.


But, now what? How do you get your first tortillas to look just right. Not only does rolling the perfect tortilla, like anything, take practice it takes a little technique as well. Let's pretend you have the dough already made. 

  1. Your dough needs to be well rested. If you are using our mix or recipe, 15 minutes on the counter covered should be good enough.
  2. Get your best heavy bottomed pan or skillet ready on medium high heat.
  3. The dough should also be pliable and room temperature. Cold dough will only slow you down (think long lines at our stand in the winter).
  4. Your balls should be round (get your mind out of the gutter).
  5. Pick up the dough piece and cup your hands together thumbs facing up where when you look into the nook of your hand you'll see a heart shape formed in in the shadows against the base. 
  6. Gently rub the bottom edge of your hand together, a vibrating heart,pressing together lightly on the dough and you'll have a nice ball in your hands after a short time. 
  7. When you form the portioned dough into balls, you want to end up with a smooth ball. It doesn't have to be a perfect sphere it can be a little misshapen but creases and folds on the edges will make a misshapen tortilla fast.
  8. Place the dough ball on a floured flat surface, a clean non-textured cutting board works well, and press into a disk with your palm.
  9. Dust the top with some bench flour.
  10. Now take your beautiful birch tortilla rolling pin made by our friends in Maine (or that wine bottle on your counter because you're cheap [read resourceful] ), & place the center of the pin on the center of the disk and press firmly into the dough and roll towards yourself or away from you, choose what is comfortable for you.
  11. Turn the dough 180 degrees and repeat. 
  12. Dust with flour if it sticks or if the surface feels too tacky.
  13. As the tortilla goes from disk to roundish shape you may need to use a varied technique to form it into a clean circle. With the rolling pin still flat, use the tip, rather than the center of the pin to fan out any imperfections. 
  14. A great texture tortilla comes from about a 1/16 of an inch, no ruler required, you should be able to see your hand a bit through the opaque and smooth dough.
  15. Quickly move the tortilla to the pre-heated pan. 
  16. Let it sit for about 40-60 seconds. Depending on your pan and heat, this may vary. It should form lovely little or large bubbles. Flip when they are about a 1/4 inch high or just after they appear.
  17. Then wait for the other side to puff up a bit. The top side will brown a little more and you can either flip again for a few seconds or remove from heat and place under a kitchen towel or that fancy tortilla warmer your mom bought you ten years ago.