I had so many request to please share this green chile flour tortilla recipe in printable form! Here it is! This post is going to to short and sweet or maybe I should say short with some heat! If you know me, you know that I enjoy infusing different flavors into my corn and flour tortillas. It’s fun and most times quite delicious! Here is my recipe for green chile flour tortillas!
Thank goodness there is a video!
Although it has only been a few years since I have learned to produce videos for my recipes, I honestly feel that it helps so much having a visual on how the recipe comes together. Don’t you? Sometimes the spontaneous videos, like this one, are the ones that get more engagement.
Are you a thick flour tortilla or thin flour tortilla fan?
I enjoy both! Because this green chile flour tortilla includes green chile, I feel it was a little more difficult to roll it out thin like some of my other recipes. Don’t get me wrong, it was delicious, especially when prepared as a quesadilla. Next time, I may try blending the green chile to resemble a sauce or smooth salsa and see if that helps me roll them out thinner.
It’s very important that you allow the dough to rest!
Another reason you may not find it easy to roll out is..
When I was still learning how to prepare flour tortillas, I would struggle with rolling them out. It wasn’t until years later that I realized I was kneading each masa ball right before I would attempt to roll it out! That is a big, No, No! by doing that I was tightening up the gluten and that was preventing the dough form extending easily. Ay Dios Mio! Lol! Back then, I had no idea. The dough needs to sit for about 30 minutes so it can relax, Relax! You relax too!
You may have to try different cooking surfaces until you find the one that works best on your stove top!
See More Recipes!
Green Chile Flour Tortillas
Have fun infusing some of your favorite flavors into homemade flour tortillas!
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Course: Tortillas
Cuisine: Mexican
Servings: 16 tortillas
Ingredients
- 4 c ap flour
- 1 1/2 tsps salt
- 1/2 tsp baking powder
- 1/4 c natural rendered pork lard unsalted butter, vegetable shortening or avocado oil
- Small handful fresh kale or baby spinach blended with 1/4 c cold water
- 3/4 c roasted green Chile finely chopped
- 2 oz hot water
Instructions
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Mix the dry ingredients. Cut in the lard. Blend the fresh kale with the cold water. Mix it into the flour.
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Mix in the green chile. Mix and knead for 5 minutes. If it feels dry, gradually mix in the hot water a little at a time. You may not need it all. Continue kneading for 7-8 minutes or until the dough feels mostly smooth and a little tacky. Cover and let rest for 15 minutes.
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After 15 minutes roll out 16 equal balls. Transfer them to a plate. Rub a light coat of shortening on top, flattening them slightly. Cover and let rest 15 more minutes.
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After 10 minutes preheat your griddle to medium/high heat.?
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Dredge masa balls through the flour. Gently roll and rotate until you achieve a mostly round 6 inch tortilla.
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Test one tortilla. It should bubble and sizzle right away. If it burns too quickly, turn the heat down slightly on the griddle.
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Flip after it bubbles in most places. Let it cook for 20 seconds or until you see more bubbles and some slight inflating. Flip again. Most times it will inflate quite a bit now. Cook for 10 seconds. Transfer to a tortilla warmer. You can roll out several tortillas then cook them instead of doing one by one. Let them cool before storing them wrapped in a paper towel in a plastic storage bag refrigerated for a few days.
Notes
After storing tortillas for several days, you can lightly spray them with water before reheating on hot griddle. Tortillas tend to dry out a little after several days, This will yield a softer reheated tortilla. This works for both corn and flour tortillas.
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