Tortillas
For recipes using our Tortilla Mixes, click here.
Garlic and Herb Tortillas
1 1/2 tsp garlic powder
1 1/2 tsp minced garlic
1 1/2 tsp basil
1 1/2 teaspoon oregano
1 1/2 tsp parsley
Southwest Tortillas
1 tsp sundried tomato powder
1.5 tsp chipotle powder
3/4 tsp garlic powder
3/4 tsp cumin
3/4 tsp crushed chili flakes
Green Chile Tortillas
3 tsp dried green chiles (We love Flatiron Pepper Co)
Warming Tips
Pre-heat a skillet over medium-low. Place tortilla in skillet and flick some water on to your tortilla with your fingers. Flick some water onto a lid and cover your tortilla. Heat until tortilla is warm and is steamed.
Freezing Tips
Freeze tortillas in a zipper bag. Thaw tortillas in the refrigerator before warming the tortillas.
How to Make Tortillas Larger
Divide into 4 equal balls, about ½ cup. Between 2 pieces of parchment paper, (or a large tortilla press), roll out to at least 9”. Keep dough balls in the bowl covered with a damp cloth while cooking the other tortillas. Preheat a large non-stick skillet or griddle on medium to medium-low. 1. Lay tortilla on the skillet, cook for 2 minutes. 2. Flip and cook for 2 minutes. 3. Flip a second time and cook for 1 more minute. If tortilla puffs up like a pillow, press it down with your spatula. Remove from heat. PRO TIP: Use 2 pans to cook twice as many at once.