Homemade Jalapeno Tortilla Recipe (with Flour)
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Making your own tortillas is worth every bit of effort. Our Jalapéno tortillas recipe is one of the best I’ve ever tasted and tastes just as good plain as it does stuffed with taco fillings. You’ll want to make more!
Also. Just look at how beautiful they are! I’m so picky when it comes to tortillas. So many store-bought tortillas are thick and gummy or they’re so thin that they become brittle and fall apart as soon as you try to pick them up. Our spicy Tortilla Recipe has the perfect balance. My garden is overflowing with fresh jalapenos, and I’ve been trying to figure out how to use them all. Tortilla dough seemed like a natural place for them to land. The results were incredible! We will walk you through it step-by-step.
Ingredients for Jalapéno Tortilla Recipe
Please note, that the printable recipe card has the full list of ingredients, quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.
All-Purpose Flour – You can use bleached or unbleached flour. One doesn’t act or taste any differently from the other. Unbleached flour is less processed since it doesn’t go through the bleaching step.
Salt – You can use any salt. Our preferences are Kosher salt or Fine sea salt which we feel dissolves better with a less likely chance of salt pockets in our baked goods.
Baking Powder – Even though some tortilla dough doesn’t use a leavening agent like many flat bread recipes, we do in this recipe. I believe it keeps them soft and allows them to puff up a bit.
Jalapenos – This pepper has a mild spice to it. You could use another pepper that’s spicier such as a serrano. For less heat, a poblano pepper might be what you’re looking for.
How to Make Jalapéno Tortillas
Mix the ingredients in a stand mixer or food processor.
First mix the dry ingredients, then add jalapenos, oil, and water, mixing on low until combined. It takes about one minute for this mixture to form a ball and one more minute for the dough to smooth out.
Separate the dough into serving sizes.
You’ll want 16 equally sized pieces, rolled into balls and then flattened into disks. Cover them to rest.
Roll the jalapéno tortillas.
Each piece needs to be rolled into a circle measuring between 6 and 7 inches. You can use a rolling pin or a tortilla press. Do not add any more flour than you absolutely have to. To much flour will make your tortillas tough and dry.
Cook the spicy tortillas.
Each one will take about one and a half minutes on the skillet, flipping 2/3 of the way through. Keep the uncooked tortillas covered while you cook the rest so they don’t dry out. If you have a flat top grill, this is an excellent way to cook them since you can cook several at once.
Hostess Tips
This tortilla recipe isn’t difficult at all. I tried using my tortilla press, but they are rolled so thin that it was more of a pain than my handy dandy rolling pin. They puff up as they cook and are strong enough to load up but are good enough to eat plain.
To make tortillas round, roll them into a ball first. Using a tortilla press is the easiest way to keep them round, but you can also roll them out using a rolling pin. Turn the dough often as you roll it to keep it round. If you want perfection, you can use a plate as a guide and trim the tortillas but I like mine to look a little more rustic.
Wipe out the flour from the pan between tortillas to prevent burning.
Make spicy jalapeno taco shells or tortilla straws
- Tortilla straws are a great addition to a salad such as our Mexican Grilled Chicken Salad and Chipotle Grilled Chicken Salad. Preheat oven to 450 °F. Spray both sides of each tortilla with non-stick cooking spray or brush with oil. Sprinkle with chipotle chili powder and salt. Place a tortilla on an oiled baking sheet, cut the tortilla into strips (a pizza cutter works great), and bake for 5-10 minutes or until lightly browned.
- We served our Ground Chicken Taco Salad in homemade taco shells. They’re so easy to make. Spray an oven-proof bowl and both sides of the tortilla with cooking spray. Place the tortilla in a heat-resistant bowl that’s smaller than the diameter of the tortilla. Bake in a 400° F preheated oven until lightly brown. You can sprinkle seasoning onto the taco shell too if you like.
FAQ
How long do homemade tortilla shells last?
At room temperature, these tortillas will only last two or three days, because they don’t contain preservatives and are not vacuum sealed. In the refrigerator, they may keep for up to a week but you should keep an eye on them. If you won’t get to them quick enough, throw them in the freezer where they will probably last for several months and can be thawed for use easily.
How do you keep jalapeno tortillas warm?
A damp dish towel can be wrapped over the tortillas once they are warm. You can warm them in the oven, on a skillet, or even in the microwave. Keep them wrapped in the towel until you are ready to make your dish.
How to Store Leftover Spicy Tortillas
Place your leftovers in a plastic bag and keep them refrigerated for up to three or four days. They won’t last as long as store-bought because they are preservative-free. The tortillas or the dough can be frozen.
Can you freeze cooked homemade tortillas?
Yes! Wrap them in plastic wrap, place them in a freezer-quality bag or in an airtight container, and freeze them for up to three months. If freezing, separate tortillas with parchment paper or wax paper before placing them in the freezer.
Reheat room temperature or refrigerated tortillas in the microwave uncovered for 15-25 seconds.
What to Serve with Jalapéno Tortillas.
We love Mexican-inspired dishes, especially in the summer when it’s so easy to make some fresh salsa or to throw a few tacos together. Mexican sweet bread called Conchas, Black beans, Charro Beans, and Tomatillo Rice are delicious. Oh, don’t forget the fresh Margaritas or the Margarita pie!
How to serve
Instead of bread, make roll-ups or wraps, tacos, quesadillas, taco bowls, and with salads are just a few. What are your favorite ways to use tortillas?
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Homemade Jalapeno Tortilla Recipe
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup vegetable oil
- 1 cup water warmed
- 2 jalapenos remove seeds and dice (3 if you want a lot of jalapeno flavor
Instructions
- In the bowl of an electric stand mixer, fitted with a dough hook, combine the flour, baking powder, and salt. Blend to combine. Add jalapenos, oil, and water and mix on low until combined. Scrape sides as necessary. Blend until mixture forms a ball, approximately 1 minute. Continue for another minute or until dough is smooth.
- Remove the dough from the bowl to a flour-dusted work surface and cut into 16 equal-sized pieces. Roll into balls and flatten into disks. Cover with a towel and let rest for 15 minutes.
- After resting, roll the dough from the center out to form a circle measuring 6 to 7-inches. Cover with a clean towel until cooking. Add flour only as necessary. More flour will yield a tougher tortilla.
- Heat a skillet on medium-high. Place tortilla in the skillet when hot. If tortilla browns too quickly, reduce heat. If tortilla doesn’t have brown spots after a minute, increase heat. Flip when a few pale brown spots appear and cook for another 30 seconds. (I used a fish flipper and it worked well). Remove from the pan and keep in a covered container or zip-lock bag.
- Wipe out the flour from the pan between tortillas to prevent burning.
- Serve immediately or store in a covered container. If using later, microwave uncovered for 15-25 seconds.
- Tortillas keep well stored in an airtight container at room temperature for 24 hours or freeze well. If freezing, separate tortillas with parchment paper or wax paper before placing in the freezer.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!
Originally released on 8/9/16, this jalapeno tortilla recipe has undergone updates to enhance our readers’ experience, including simple details and new images. No changes were made to the actual recipe.
The original tortilla recipe is attributed to Chris Scheuer from Cooks.com and great instructions were adapted from The Cafe Sucrefarine. The addition of jalapenos, tips, and images is attributed to Hostess At Heart.
Oh gosh. My jaw really dropped when I read the heading. All things jalapeno and I’m in! These sounds so delicious!
Thank you so much Petra!
I love to follow your baking and these tortillas looks absolutely delicious! 🙂
I was so happy with the way they turned out, especially since they didn’t require that I used lard and my first attempt with a different recipe wasn’t very good.
Perfectly made jalapeño tortillas. I haven’t tried making these at home, but you are tempting to make this a try real soon.
Thank you Pavani! They are easy and delicious!
These would go so good as chips with guac!
They would Cindy! Thank you!
These look really delicious, Julie! I love anything with jalapenos in them. They’re such a pretty color, too. I have a question. At what point do you put the jalapenos in the dough? Did I just miss that part? I scanned through several times, but didn’t see it. I would like to try making these! Thank you!
Thank you for pointing that out Shari, I’ll fix my recipe. I added them in when I mixed everything together!
Great idea to spice up the tortillas, will try!
Thank you Pamela! They are yummy!
Tortilla with jalapenos sounds like an awesome idea. I did not know they were so easy to make.
They are really easy Su. No different than flat bread really.
Love tortillas but always buy them – I’m sure they are fun to make. Anything with jalapenos gets my thumbs up 🙂
Thank you Judi! We love jalapenos and my garden is pretty much just a salsa garden these days.
Julie home made tortillas are the best.I had jalapeno flavoured store bought tortillas for the first time when I visited my son in Montreal. I loved them. I make tortillas at home as its difficult to get ready made ones here. Will definitely add jalapeno next time I make them.
Thank you Mayuri! They freeze so well too so I only have to make them every other time we have tacos.
Wow this is so yummy!
Thank you Lynz! Easy and yummy. Hope you have a wonderful day!
These look absolutely perfect, as you know, I love making flatbreads, but I’ve never tried adding peppers – time to experiment I think?!
Thank you! You are the queen of experiments Elaine!
Ha ha! I do seem to have got that reputation..!!
Great idea to add Jalapeno! Saving this recipe for later 🙂
Thank you Sarah! I’ts easy and yummy too!
Hello Julie, we make our flatbread somewhat like your recipe. Never added jalapenos to our roti. This is a wonderful idea. Thanks for sharing! And yes, I loved your pictures 🙂
Thank you Namita!
wow.. now thats a easy peasy way to make tortillas – I always thought they need Masa Harina and I couldnt find them here – this almost looks like the chapatis we make for everyday dinner ! thanks for the tip :))
Thank you Kalyani! I just love seeing and learning about all of the ways that different recipes can be put together too.
Those are just about the most gorgeous tortillas I’ve ever seen! Stunning photos and delicious recipe!
Thank you Karen! I had to devour one so I had the strength to take the photos.
Loved the recipe Julie! Yummed it! So easy and delicious. I bet you can roast them further in oven to make chips out of them 🙂
Thank you Sonal! I appreciate you sharing!
These look great. I usually make corn tortillas but I think I’ll give these a try.
We like corn too Eileen. I need to try making them next!
I love anything Mexican and these spicy tortillas are wonderful. I am not a huge fan of the corn ones unless they are the hard shell, but these are the perfect texture!
Thank you Jen! John is a corn kind of a guy but really enjoyed these. I think it’s homemade is always best!
Woah! Jose better watch out, I’ve got something I can do with his peppers! I bet these are wonderful!
hahaha! Jose Jr. is doing well this summer.
Oh my, I think my husband would leave me for you over these jalapeño tortillas. He loves Mexican food and jalapeños. They look absolutely perfect Julie. You are the Queen of bread making.
hahah that’s pretty funny. John’s friends are always telling him how lucky he is. I hope he believes it LOL! Thank’s Lily.
Fabulous recipe, Julie. You’ve taken tortillas to a whole new level. Not only do your tortillas looks perfect, but the jalapeño flavor sounds wonderful!
Thank you Nancy! I’m glad that my second attempt was a vast improvement!
Thank you so much Nancy! They were really good. Guess homemade is always best right?
I would love to start using the jalapenos in the regular rotis we make. Wonderful idea!
Thank you Sandhya! It gave them a great flavor.
That sounds delicious Sandhya! Thank you!
These look perfect and really tasty Julie! I think I will pin this to try one day.. Thank you for sharing! 🙂
Thank you Lili! They were delicious and truthfully I ate one up before the filling was even done.
Wow Jule!! I didn’t realize tortillas were so simple to make. I make a similar Indian version of “chapatis or rotis” and the method is just the same. Love the addition of jalapenos, I’m sure it gave it a nice kick to the tortilla. It sounds like your vegetable garden is doing very well. Isn’t it a great feeling when you can say it was from your garden? I too would eat it as a soft taco and the filling possibilities would be endless. Great job, love your baking group 🙂
Thank you Loretta! They are very easy, just like flatbread. I did have an earlier recipe that I didn’t like though. I think the baking powder really made a difference in these. There are lots of recipes that don’t use it. The jalapenos were a nice addition to their flavor too.
These would make the best soft tacos!
I agree Renee! I made shrimp tacos with them and we really enjoyed them.