Chipotle Tortilla Recipe

I’ve always felt that homemade tortillas make any meal better. If you’re tired of plain store-bought tortillas, get ready to elevate your taco night with this simple homemade **chipotle tortilla recipe**. These tortillas are soft, pliable, and packed with smoky flavor from chipotle powder and a touch of sweetness from charred corn kernels. The secret ingredient is the quick Zesty Lime Crema, which adds a bright, tangy counterpoint to the smoky corn. This recipe transforms a basic meal into something truly special for family dinners.

Ingredients

• All-Purpose Flour (400g / 3 cups)
  Use standard all-purpose flour for the best texture and structure.
  Measure accurately by scooping and leveling or by weight for consistency.
  This quantity yields approximately 12 medium tortillas.
• Baking Powder (7g / 1 teaspoon)
  Acts as the leavening agent to keep the tortillas light and pliable.
  Ensures the tortillas puff slightly on the skillet for an airy texture.
  Make sure your baking powder is fresh for optimal results.
• Chipotle Powder (8g / 1 tablespoon)
  Provides a smoky, medium heat and deep color to the tortillas.
  Adjust the quantity according to your family’s preferred spice level.
  This is essential for capturing the signature flavor profile of this **chipotle tortilla recipe**.
• Fine Sea Salt (5g / 1 teaspoon for dough, 2g / 1/4 teaspoon for crema)
  Enhances the overall flavor of both the dough and the crema.
  Distribute evenly throughout the dry ingredients before mixing.
  If using table salt, reduce quantity slightly as it is finer.
• Vegetable Shortening (60g / 1/4 cup)
  The key fat for creating soft, tender, and pliable tortillas.
  Melt the shortening before combining it with the warm water for even distribution.
  Alternatively, you can use lard or clarified butter, but vegetable shortening offers the best neutral flavor and texture for this specific recipe.
• Warm Water (240ml / 1 cup)
  Use water between 110-120°F (45-50°C) to help relax the gluten and create a soft dough.
  If the water is too hot, it can kill the leavening agent; if too cold, it won’t hydrate the dough properly.
  Have extra water ready in case your flour needs more moisture.
• Charred Corn Kernels (160g / 1 cup)
  Fresh or frozen corn kernels work well for this recipe.
  Thaw frozen corn completely before charring in the skillet.
  Charring enhances the sweetness and adds texture to the tortillas.
• Olive Oil (5ml / 1 teaspoon)
  Used to char the corn kernels in a hot skillet.
  A small amount prevents sticking and promotes even browning.
  Any neutral cooking oil can be used as a substitute.
• Full-Fat Plain Yogurt (180g / 3/4 cup)
  The base for the tangy, creamy lime sauce.
  Use full-fat yogurt (or sour cream if that’s what’s in the fridge) for the creamiest consistency.
  Avoid low-fat or Greek yogurt as it may be too thick for a drizzle.
• Fresh Lime Juice (30ml / 2 tablespoons)
  Adds essential zest and brightness to cut through the richness of the tortilla.
  Use fresh-squeezed lime juice for the best flavor.
  Adjust to taste based on lime tartness.
• Garlic Powder (2g / 1/2 teaspoon) and Fresh Cilantro (15g / 1/4 cup)
  Garlic powder adds an aromatic base to the crema.
  Cilantro provides a fresh, herbal finish to garnish the dish.
  Finely chop the cilantro for easy sprinkling.

Instructions

1. Prepare the Charred Corn: Heat a cast-iron skillet or heavy-bottomed pan over high heat until very hot. Add 5 ml (1 teaspoon) olive oil and corn kernels, stirring occasionally for 5-7 minutes until the corn is lightly charred and tender. Remove the corn from heat and set aside on a plate to cool slightly before adding it to the dough.
2. Mix the Dry Ingredients: In a large mixing bowl, whisk together 400g (3 cups) all-purpose flour, 7g (1 teaspoon) baking powder, 5g (1 teaspoon) fine sea salt, and 8g (1 tablespoon) chipotle powder. Ensure all ingredients are thoroughly combined and no clumps of baking powder or salt remain. This step guarantees even flavor distribution throughout the **chipotle tortilla** dough.
3. Form the Dough and Add Corn: In a separate bowl, melt 60g (1/4 cup) vegetable shortening and combine with 240ml (1 cup) warm water. Gradually add the wet mixture to the dry ingredients, stirring until a shaggy dough forms. Fold in the cooled charred corn kernels and knead gently in the bowl for just 1-2 minutes until everything comes together. *I find that overworking the dough here makes it tough later, so I stop as soon as it forms a cohesive ball.*
4. Rest the Dough: Transfer the dough to a lightly floured surface and briefly knead for another minute until smooth and consistent. Divide the dough into 12 equal portions (approximately 50g each) and roll each into a smooth ball. Place the dough balls on a plate, cover with a clean kitchen towel, and let rest at room temperature for at least 30 minutes (or up to 1 hour) to relax the gluten.
5. Make the Zesty Lime Crema: While the dough rests, prepare the Zesty Lime Crema by whisking together 180g (3/4 cup) full-fat plain yogurt, 30ml (2 tablespoons) fresh lime juice, 2g (1/2 teaspoon) garlic powder, and 2g (1/4 teaspoon) fine sea salt in a small bowl until smooth and creamy. Cover the crema and refrigerate until ready to serve. The chilled crema will provide a refreshing contrast to the warm tortillas.
6. Cook the Tortillas: Heat a cast-iron skillet or non-stick pan over medium-high heat until hot. On a lightly floured surface, roll out one dough ball into a thin 15-20 cm (6-8 inch) round, turning frequently to prevent sticking. Place the **chipotle tortilla** in the hot pan and cook for 30-60 seconds per side, until lightly browned with a few small dark spots and puffed slightly in the center. If your **chipotle tortillas** are coming out hard or cracking, reduce the cook time or increase the heat; a longer cook time dries them out instead of just heating them through.
7. Serve and Garnish: Transfer the warm **chipotle tortillas** to a plate and immediately cover them with a clean kitchen towel to keep them pliable and soft. Repeat the cooking process with the remaining dough balls. Arrange the warm tortillas on a platter, drizzle generously with the chilled Zesty Lime Crema, and sprinkle with finely chopped fresh cilantro. Serve this amazing **chipotle tortilla recipe** immediately for maximum enjoyment.

Tips for Perfectly Soft and Plable Tortillas

A few simple techniques make all the difference between stiff, store-bought texture and soft, pliable homemade tortillas. Don’t skip these steps when making this easy chipotle tortilla recipe.

• The Importance of Resting Time: Don’t skip the 30-60 minute rest period. This allows the gluten to relax, making the dough easy to roll out thin without springing back and ensures a soft texture after cooking.
• Rolling Technique: Roll out the dough thin (6-8 inches) and work quickly. If the dough resists rolling, let it rest for 5 minutes and try again. Use a lightly floured surface, but avoid excessive flour which can make the finished tortillas dry and tough. I try to roll mine thin enough that I can just barely see my fingers through them on the counter.
• Cooking Temperature and Timing: Ensure the cast iron skillet or pan is hot before cooking (medium-high heat). Cooking for too long or at too low a temperature will dry out the tortillas. Aim for quick cooking (30-60 seconds per side) to achieve light browning and slight puffing without making them crispy.
• Keeping Them Soft After Cooking: As soon as a tortilla comes off the skillet, immediately place it under a clean kitchen towel on a plate or inside a tortilla warmer. The trapped steam keeps them warm, pliable, and prevents them from hardening.

Make-Ahead and Storage Tips for Meal Prep

This chipotle tortilla recipe is perfect for meal prep. You can keep the dough prepared for a few days or store the finished tortillas for later use.

• Make-Ahead Dough: The prepared dough balls can be stored in the refrigerator for up to 2 days before rolling out and cooking. Place them in an airtight container or zip-top bag to prevent drying. Allow the dough to come back to room temperature for 30 minutes before rolling.
• Storing Cooked Tortillas: Once cooked, cooled, and stacked, place the tortillas in a zip-top bag and refrigerate for 3-4 days. For longer storage (up to 3 months), freeze them by placing a small piece of parchment paper between each tortilla before bagging.
• Reheating Instructions: Reheat cold or frozen tortillas individually in a dry skillet over medium heat for 30 seconds per side, or microwave them wrapped in a damp paper towel for 15-20 seconds. This restores softness and warmth.

Serving Suggestions for Chipotle Tortillas with Corn Crema

The smoky heat of these homemade chipotle tortillas adds depth to almost any meal. They are perfect for family-friendly dinners or high-protein snacks.

• Classic Tacos: Use these tortillas for chicken tacos al pastor, ground beef tacos, or simple black bean tacos. The corn and chipotle flavor profile works well with nearly any filling.
• Quick Quesadillas or Burritos: Fold in cheese, beans, and leftover shredded chicken or pork for quick weeknight quesadillas. The tortillas are pliable enough to roll into burritos as well.
• Savory Wraps: Create a satisfying lunch wrap by adding grilled chicken, fresh lettuce, tomatoes, and extra lime crema inside.

FAQs

Can I use store-bought tortillas with the Charred Corn and Lime Crema?

Yes, you can prepare the crema and corn topping separately and add it to store-bought tortillas for a quick flavor upgrade. However, making the homemade chipotle tortillas gives the best results in flavor and texture.

What can I substitute for vegetable shortening in the dough?

Lard (manteca) is the most traditional alternative and yields very tender tortillas. Butter can be used, but it sometimes results in a slightly less pliable tortilla once cool. I always go for vegetable shortening or lard for the best, most authentic texture.

My tortillas are hard and cracking when I try to fold them. What did I do wrong?

This usually happens if the dough was over-kneaded or not rested long enough, making the gluten too tight. It can also happen if they were cooked for too long or at too low a temperature, drying them out. I’ve found that if I cook the chipotle tortilla recipe for more than 60 seconds per side, they start to stiffen up quickly.

How do I get my tortillas to puff up when cooking?

Ensure your skillet is hot enough (medium-high heat) and that you are cooking the tortillas for a short amount of time (30-60 seconds per side). The rapid heat creates steam inside the dough, causing it to puff slightly in the center.

Can I make these tortillas gluten-free?

For a gluten-free version, substitute the all-purpose flour with a high-quality gluten-free all-purpose blend. You may need to adjust the water slightly to achieve the right consistency, as different blends absorb moisture differently.

Can I freeze the chipotle tortilla dough?

It’s better to cook the tortillas first and freeze the finished product. Freezing raw dough can sometimes affect the texture and leavening. Freeze cooked chipotle tortillas with parchment paper between them for best results.

What if I don’t like cilantro?

You can simply omit the cilantro from the crema recipe or substitute it with fresh parsley for a milder, herbal flavor. Fresh oregano can also work if you’re looking for a stronger, savory note.

Conclusion

Making homemade chipotle tortillas is easier than you think and provides a huge payoff in flavor compared to store-bought options. This chipotle tortilla recipe combines smoky heat, sweet charred corn, and zesty lime crema for a truly unforgettable meal. Pin this recipe now and plan to upgrade your next taco night for a new family favorite.

chipotle tortilla recipe

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• Author: Rachel Morgan
• Total Time: 65 minutes
• Yield: 12 servings 1x
• Diet: General

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Description

Homemade chipotle tortillas are soft and pliable, featuring smoky heat from chipotle powder and sweetness from charred corn. They are served with a quick Zesty Lime Crema for a bright, tangy counterpoint that elevates any taco night.

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Ingredients

Scale 1x2x3x

• 400 g all-purpose flour
• 7 g baking powder
• 8 g chipotle powder
• 7 g fine sea salt (divided for dough and crema)
• 60 g vegetable shortening, melted
• 240 ml warm water
• 160 g corn kernels (fresh or frozen), charred
• 5 ml olive oil
• 180 g full-fat plain yogurt
• 30 ml fresh lime juice
• 2 g garlic powder
• 15 g fresh cilantro, chopped (for garnish)

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Instructions

1. Char the Corn: Heat oil in a hot skillet. Add corn kernels and char for 5-7 minutes. Remove and set aside to cool slightly.
2. Mix Dry Ingredients: Whisk together flour, baking powder, salt, and chipotle powder in a large bowl until fully combined.
3. Form the Dough: Combine melted shortening and warm water. Gradually add wet mixture to dry ingredients, stirring until a shaggy dough forms. Fold in the cooled charred corn kernels and knead briefly (1-2 minutes).
4. Rest the Dough: Divide the dough into 12 balls (approximately 50g each). Cover and let rest at room temperature for 30 minutes to one hour to relax the gluten.
5. Prepare Crema: While dough rests, whisk together yogurt, lime juice, garlic powder, and remaining salt for the crema. Refrigerate until ready to serve.
6. Cook Tortillas: Roll out one dough ball into a thin 6-8 inch round. Cook on a hot skillet over medium-high heat for 30-60 seconds per side, until lightly browned and puffed.
7. Serve and Garnish: Transfer warm tortillas to a plate and cover immediately with a towel to keep soft. Drizzle with chilled crema and sprinkle with cilantro before serving.

Notes

Avoid overworking the dough to keep tortillas soft. Resting the dough for 30 minutes allows the gluten to relax. Cook quickly over medium-high heat (30-60 seconds per side) to prevent drying out and keep them pliable. Keep warm tortillas under a clean towel after cooking.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Skillet
• Cuisine: Mexican

Nutrition

• Serving Size: 1 tortilla
• Calories: 190 kcal
• Sugar: 3 g
• Sodium: 400 mg
• Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 5 mg