Photo by Sonia Mendez Garcia

Chile Guajillo-Infused Flour Tortillas

Cuisine: Mexican
Servings: 24 dough balls

I love homemade flour tortillas and I love chiles, so why not incorporate the two together? When I find myself with too many dried chiles, I like to prepare my own chile powders, paste or sauces. They can be frozen for up to 6 months or more. I also like to make this dough; form the dough balls and keep them stored in a storage bag in the refrigerator. This way when you get ready for a meal, you could roll out a few tortillas or as many as you think you will need.


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  1. In a glass bowl, put the dried chiles, cover with water and cook in microwave for 5 minutes. Remove from microwave, stir and let steep and cool slightly.
  2. In a large glass bowl, add the shortening and melt by cooking in microwave for 1½ minutes. Remove from microwave.
  3. Drain the dried peppers and transfer to the blender. Add ½ cup water. Blend on high until smooth.
  4. Add chile mixture, ½ cup hot water, 1 teaspoon salt and 1 teaspoon baking powder to melted shortening, stir gently. Gradually add in the flour until the dough forms and is not too sticky. Cover and let rest for 10 minutes. Makes 24 dough balls. Keep them covered.
  5. Preheat a large griddle pan or comal to medium heat for 7 to 8 minutes. On a lightly floured surface, roll out the dough balls to form a 4½ to 5-inch-wide tortilla. Cook on hot griddle for about 1 minute per side. Tortillas should bubble up when they are ready to turn. Keep warm in between two kitchen towels. Serve right away or cool completely and store in plastic storage bag. Good for 7 to 10 days in the refrigerator.
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