Sep 16, 2010, Updated Sep 11, 2024 Making your own fresh flour tortillas is quick and simple, and I can promise that your efforts will result in soft, fresh and delicious vehicles for chicken, guacamole, and sour cream. They are so easy and tasty that I am confounded as to why I have been buying the dry, twenty-ingredient (most of which are mysterious) variety from the International section of the supermarket. The supermarket sort do last longer – I’ll give them that. I’ve had a few tortillas, in their signature yellow zippered bag, sit for weeks on the counter and maintain their integrity as if I had just bought them. Highly suspicious, if you ask me. The homemade counterparts are most incredible the first day. But luckily, they only take minutes to whip up, and they freeze beautifully for fresh, homemade tortillas anytime for your favorite Mexican recipes. Not only are they great for chicken fajitas, cheese quesadillas, slow cooker enchiladas and fish tacos – but also for rolling into a lunch sandwich – try turkey slices, avocado crema, lettuce and red onions. For breakfast, my kids love them filled with peanut butter and wrapped around a whole banana.
