Homemade Flour Tortillas with Mexican Crema and Avocado

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft, warm homemade flour tortillas served with silky Mexican crema and ripe avocado slices, perfect for assembling your favorite fillings. This mexican-inspired cinco de mayo (vegetarian) ready in about 60 minutes pairs all-purpose flour, baking powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 15 min Serves 6 Mexican cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, whisk together 3 cups all-purpose flour, 1 tsp baking powder, and 1 tsp salt. Using your fingers or a pastry cutter, work 1/3 cup vegetable shortening into the flour mixture until crumbly.
  2. Step 2: Gradually add 1 cup warm water (110°F) to the mixture, stirring with a fork until a shaggy dough forms. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
  3. Step 3: Divide dough into 12 equal pieces, roll each into a ball, cover with a clean kitchen towel, and let rest for 30 minutes.
  4. Step 4: On a floured surface, roll each ball into a 7-inch thin circle. Heat a cast iron skillet over medium-high heat; cook each tortilla for 30-40 seconds per side until puffed and golden spots appear.
  5. Step 5: While tortillas are warm, spread 1 tablespoon Mexican crema on each, then top with slices from 1 medium ripe avocado tossed with 1 tsp fresh lime juice and 1/4 tsp salt; serve immediately or use as a base for any fillings.

Equipment for this recipe

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Frequently asked questions

How long does Homemade Flour Tortillas with Mexican Crema and Avocado take to make?

Total time is about 60 minutes (45 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Homemade Flour Tortillas with Mexican Crema and Avocado?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Homemade Flour Tortillas with Mexican Crema and Avocado?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Homemade Flour Tortillas with Mexican Crema and Avocado for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Homemade Flour Tortillas with Mexican Crema and Avocado vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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