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Based in Lawrence, KS, Caramelo Tortillas prides itself on using high-quality, non-GMO ingredients to deliver an exceptional product that can elevate any meal. What makes these tortillas truly stand out is their use of non-GMO avocado oil, pork fat from humanely raised pigs, and duck fat from cage-free ducks, ensuring every bite is not only delicious but ethically sourced.
Table of Contents
How to make Caramelo Tortillas
Caramelo Tortillas is an artisanal company based in Lawrence, Kansas, specializing in Sonoran-style flour tortillas. Founded by Ruben Leal, who hails from Hermosillo, Sonora, Mexico, the company was born out of his desire to recreate the chewy, stretchy tortillas he remembers from his childhood.
Ingredients:
- 2 cups of all-purpose flour (or a gluten-free alternative if preferred)
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 2 tablespoons of non-GMO avocado oil, duck fat, or pork fat (choose based on your preference for flavor and ethics)
- 3/4 cup of warm water
Instructions:
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, and salt. Whisk them together to ensure they’re evenly mixed.
- Incorporate Fat: Add your choice of fat: non-GMO avocado oil for a lighter taste, duck fat for a subtle, rich flavor, or pork fat for a more traditional touch. Use a pastry cutter or your fingertips to work the fat into the flour mixture until it resembles coarse crumbs.
- Add Water: Gradually pour in the warm water, stirring with a spoon or spatula until a dough begins to form.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead it for about 2-3 minutes until smooth. If the dough is too sticky, add a bit more flour; if it’s too dry, add a splash of more water.
- Rest the Dough: Shape the dough into a ball and cover it with a clean kitchen towel. Let it rest for at least 30 minutes; this allows the gluten to relax, making the tortillas more pliable.
- Divide and Roll: After resting, divide the dough into 12 equal portions for taco-sized tortillas or 8 for larger, burrito-sized ones. Roll each portion into a ball. Using a rolling pin, flatten each ball into a thin circle. Aim for about 8 inches in diameter and try to keep them as even as possible.
- Cook the Tortillas: Preheat a large skillet or comal over medium-high heat. Place one tortilla in the skillet and cook until bubbles form on the surface, about 1-2 minutes, then flip. The second side should take about 1 minute. You’re aiming for golden brown spots without overcooking.
- Keep Them Warm: As each tortilla finishes cooking, stack them on a plate and cover them with a clean kitchen towel to keep them warm and soft.
Tips for Perfect Tortillas:
- Consistency is Key: The dough should be soft but not sticky. Adjust with flour or water as needed.
- High Heat: A hot skillet or comal is essential for getting those beautiful brown spots and ensuring the tortillas cook quickly.
- Resting the Dough: Don’t skip the resting step. It makes a noticeable difference in the final texture.
- Storage: Leftover tortillas can be stored in an airtight container at room temperature for a couple of days or frozen for longer storage. Reheat on a skillet for best results.
What to serve with
Caramelo Tortillas, with their rich flavors and soft yet sturdy texture, are wonderfully versatile and can be the star of any meal, from breakfast to dinner.
Breakfast
- Huevos Rancheros: Spread a layer of refried beans on a tortilla, top with a fried egg, and spoon over some homemade salsa. Garnish with fresh cilantro and a sprinkle of queso fresco.
- Breakfast Tacos: Scrambled eggs with chorizo, potatoes, and onions fill tortillas. Top with avocado slices and hot sauce for a spicy kick.
Lunch
- Quesadillas: A classic and simple option. Fill Caramelo Tortillas with a generous amount of cheese, some sautéed mushrooms, and spinach. Cook on a hot skillet until the cheese is melted and the tortillas are golden brown. Serve with guacamole and salsa.
- Chicken Tinga Tacos: Shred cooked chicken and simmer with a smoky chipotle sauce. Use this to fill your Caramelo Tortillas, and top with diced onions, cilantro, and a squeeze of lime.
Dinner
- Carne Asada Tacos: Grill marinated steak to your liking, slice thinly, and serve in tortillas with diced onions, cilantro, and a drizzle of tomatillo salsa for a traditional taco night.
- Fish Tacos: Lightly season white fish fillets and pan-fry until crispy. Serve in Caramelo Tortillas with cabbage slaw, a dollop of crema, and a splash of lime for a taste of the coast.
Vegetarian Options
- Roasted Vegetable Tacos: Toss your favorite vegetables (think bell peppers, zucchini, and onions) with olive oil and taco seasoning. Roast until tender and serve in tortillas with a dollop of sour cream or a vegan alternative.
- Black Bean and Sweet Potato Tacos: Combine roasted sweet potatoes and seasoned black beans as a filling. Add some avocado slices, feta cheese, and fresh cilantro for a satisfying vegetarian meal.
Snacks and Sides
- Chips and Dip: Cut tortillas into wedths, lightly coat with oil, and bake until crispy. Serve with guacamole, salsa, or a creamy queso dip.
- Mexican Street Corn (Elote): A perfect side dish that’s bursting with flavor. Grill corn on the cob, then slather with a mixture of mayonnaise, cotija cheese, chili powder, and lime juice.
Desserts
- Cinnamon Tortilla Chips: Cut tortillas into triangles, sprinkle with cinnamon sugar, and bake until crisp. Serve with a side of chocolate sauce or dulce de leche for dipping.
- Tortilla Apple Pie Tacos: Sauté apples with butter, sugar, and cinnamon until soft. Fill tortillas with the apple mixture, fold, and pan-fry until golden and crispy. Top with a scoop of vanilla ice cream for a delightful dessert.
Ingredients Substitutes
Caramelo Tortillas are delicious, handmade tortillas often made from a simple mixture of all-purpose flour, water, fat (like lard or oil), salt, and sometimes baking powder. However, if you need to substitute ingredients due to dietary restrictions, health concerns, or availability, here are some options for each of the primary ingredients:
Flour:
- Whole Wheat Flour: For a healthier option, you can use whole wheat flour as a substitute for white all-purpose flour. It will give your tortillas a nuttier flavor and a denser texture.
- Gluten-Free Flour Mix: A gluten-free flour blend designed for baking can be used by those who are gluten-intolerant or have celiac disease. Make sure it includes a binder like xanthan gum or guar gum.
Fat:
- Shortening: This is a common substitute for lard in tortilla recipes. You can use the same amount of vegetable shortening as you would lard.
- Butter: If you prefer a richer flavor, butter can be used. Use unsalted butter and adjust your salt content accordingly.
- Olive Oil or Vegetable Oil: For a lighter tortilla or a dairy-free version, oils can be used in place of lard. Olive oil adds a distinct, fruity flavor that might be preferable for some dishes.
- Coconut Oil: This is a good vegan option with a neutral taste when refined. Use solidified coconut oil as a direct substitute for lard.
Water:
- Milk: For a richer dough, you can substitute milk for water. This will give your tortillas a more tender texture and a slight richness in flavor.
- Broth: Chicken or vegetable broth can add more flavor to your tortillas. Use it as a one-to-one replacement for water.
Baking Powder (if used):
- Baking Soda and Cream of Tartar: If you don’t have baking powder, you can make your own by mixing two parts of cream of tartar with one part of baking soda. Use the same amount of this mixture as the baking powder called for in the recipe.
- Yeast: In some traditional Mexican recipes, yeast may be used instead of baking powder to provide a slight rise. Yeast will require a longer resting time for the dough to proof.
Salt:
- Sea Salt or Kosher Salt: If you prefer a different flavor profile, you can use sea salt or kosher salt. However, these salts can vary in saltiness compared to table salt, so you might need to adjust the quantity.
- Herbal Salts or Seasoned Salts: For added flavor, herbal salts or other seasoned salts can be an interesting twist, but use them sparingly and adjust additional seasoning as needed to avoid an overly salty tortilla.
Final Thoughts
Creating Caramelo tortillas at home is a delightful journey into the art of Mexican cooking. These tortillas are sure to become a cherished addition to your culinary repertoire, whether for a family dinner or a special occasion!
Ingredients
- 2 cups of all-purpose flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 2 tablespoons of non-GMO avocado oil
- 3/4 cup of warm water
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, and salt. Whisk them together to ensure they’re evenly mixed.
- Incorporate Fat: Add your choice of fat: non-GMO avocado oil for a lighter taste, duck fat for a subtle, rich flavor, or pork fat for a more traditional touch. Use a pastry cutter or your fingertips to work the fat into the flour mixture until it resembles coarse crumbs.
- Add Water: Gradually pour in the warm water, stirring with a spoon or spatula until a dough begins to form.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead it for about 2-3 minutes until smooth. If the dough is too sticky, add a bit more flour; if it's too dry, add a splash of more water.
- Rest the Dough: Shape the dough into a ball and cover it with a clean kitchen towel. Let it rest for at least 30 minutes; this allows the gluten to relax, making the tortillas more pliable.
- Divide and Roll: After resting, divide the dough into 12 equal portions for taco-sized tortillas or 8 for larger, burrito-sized ones. Roll each portion into a ball. Using a rolling pin, flatten each ball into a thin circle. Aim for about 8 inches in diameter and try to keep them as even as possible.
- Cook the Tortillas: Preheat a large skillet or comal over medium-high heat. Place one tortilla in the skillet and cook until bubbles form on the surface, about 1-2 minutes, then flip. The second side should take about 1 minute. You’re aiming for golden brown spots without overcooking.
- Keep Them Warm: As each tortilla finishes cooking, stack them on a plate and cover them with a clean kitchen towel to keep them warm and soft.
