how to make street taco tortillas

Daniel Parker

2 min read

·

07-02-2025

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Making your own tortillas for street tacos elevates the entire experience. The slightly charred, subtly smoky flavor is impossible to replicate with store-bought options. This guide will walk you through the process, from mixing the dough to achieving that perfect, pliable texture. Learn how to make authentic street taco tortillas at home!

Getting Started: Ingredients and Equipment

Before you begin, gather these essential ingredients and equipment:

Ingredients:

• 2 cups masa harina (corn flour) – This is crucial for authentic street taco tortillas. Don't substitute all-purpose flour.
• 1 1/2 cups warm water (around 105-115°F)
• 1 teaspoon salt
• 1 tablespoon vegetable shortening or lard (optional, but traditional and enhances flavor)

Equipment:

• Large mixing bowl
• Plastic wrap
• Rolling pin (or a heavy bottle)
• Comal or large cast-iron skillet (a griddle works too)
• Clean kitchen towel

Step-by-Step Guide: Making the Dough

1. Combine Dry Ingredients: In your large mixing bowl, combine the masa harina and salt. Mix thoroughly to ensure even distribution.

2. Add Water and Fat (optional): Gradually add the warm water, mixing with your hands until a shaggy dough forms. If using shortening or lard, incorporate it now by kneading it into the dough.

3. Knead the Dough: This is where the magic happens! Knead the dough for 5-7 minutes until it becomes smooth and elastic. It should be pliable but not sticky. Add a tiny bit more water if it's too dry.

4. Rest the Dough: Form the dough into a ball, cover it tightly with plastic wrap, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, resulting in softer tortillas.

Shaping and Cooking the Tortillas

1. Divide the Dough: Once rested, divide the dough into 12-15 equal-sized balls. The size will determine the size of your tortillas (aim for 4-5 inches in diameter for street tacos).

2. Roll Out the Tortillas: On a lightly floured surface, use your rolling pin to flatten each dough ball into a thin, round circle. Aim for a consistent thickness to ensure even cooking. If you don't have a rolling pin, a heavy, smooth bottle works well.

3. Cook on the Comal (or Skillet): Heat your comal or skillet over medium-high heat. Cook each tortilla for about 30-60 seconds per side, or until lightly browned and puffy. You should see small bubbles forming on the surface.

4. Keep Warm: As you cook, stack the finished tortillas on a plate covered with a clean kitchen towel to keep them warm and pliable. This prevents them from drying out or becoming brittle.

Achieving that Authentic Street Taco Char

For that signature smoky flavor, try this:

• Direct Heat: After cooking one side, briefly char the tortilla directly over the hottest part of the comal or skillet. This creates those delicious little black spots that add so much flavor. Be careful not to burn them!
• Controlled Char: Use tongs to gently move the tortilla around the hot surface, allowing the edges to lightly char.

Tips for Perfect Tortillas

• Don't overwork the dough: Overkneading can result in tough tortillas.
• Use warm water: Cold water will make the dough too stiff.
• Adjust cooking time: Thicker tortillas will require longer cooking time.
• Experiment with fat: Lard provides a richer flavor, but vegetable shortening works well too.
• Practice makes perfect: Don’t get discouraged if your first batch isn't perfect. The more you practice, the better you'll become!

Now you're ready to fill your homemade tortillas with your favorite taco fillings and enjoy the most authentic street tacos you've ever had! Remember to share your creations with friends and family; they'll love them!