Making homemade burritos starts with the right foundation: a large, flexible tortilla that can hold all your favorite fillings without tearing. If you’ve ever tried to use store-bought tortillas and found them too small or prone to cracking, learning how to press tortillas for burritos at home is a game changer. With the right technique and a few practical tips, you can create burrito-sized tortillas that are soft, sturdy, and perfectly suited for wrapping up generous portions.
This article will walk you through the process of pressing larger tortillas, from dough preparation to pressing and cooking. You’ll also find advice on choosing the right press, troubleshooting common issues, and keeping your equipment in top condition. For those interested in other tortilla press uses, check out our guide on how to press tortillas for chilaquiles for additional tips and ideas.
Choosing the Right Tortilla Press for Bigger Tortillas
When aiming for burrito-sized tortillas, the type and size of your press matter. Most standard tortilla presses are designed for 6-inch tortillas, which are perfect for tacos but too small for burritos. For larger wraps, look for a press that is at least 8 inches in diameter. Cast iron presses are popular because they provide even pressure and durability, making it easier to achieve consistent thickness and size.
If you already own a smaller press, you can still make larger tortillas by rolling out the dough further after pressing, but investing in a bigger press will save time and effort. For more on press versatility, see our article on how to use a tortilla press for wraps.
Preparing Dough for Burrito-Sized Tortillas
The dough is the foundation of any great tortilla. For burritos, you’ll want a dough that’s soft, pliable, and easy to stretch. Whether you’re making flour or corn tortillas, follow these basic guidelines:
- Flour tortillas: Use all-purpose flour, a bit of fat (like lard, shortening, or oil), salt, baking powder, and warm water. The fat helps keep the tortillas soft and flexible.
- Corn tortillas: Use masa harina and water, plus a pinch of salt. For larger tortillas, add a little more water to make the dough extra pliable.
Let the dough rest for at least 20-30 minutes after mixing. This relaxes the gluten (in flour tortillas) or hydrates the masa (for corn), making it easier to press out larger rounds without tearing.
How to Press Tortillas for Burritos: Step-by-Step
Getting the right size and thickness is key to making tortillas that can handle burrito fillings. Here’s a step-by-step approach to pressing larger tortillas:
- Divide the dough: For burrito-sized tortillas, portion your dough balls to about 60–70 grams each (roughly golf ball size or slightly larger).
- Prepare your press: Line both sides of the press with plastic wrap, parchment, or a cut-open zip-top bag to prevent sticking and make removal easier.
- Press gently: Place a dough ball in the center and press down gently. Don’t force it all at once—use steady, even pressure. If your press is smaller than 8 inches, press once, then rotate the dough 90 degrees and press again to widen the tortilla.
- Finish with a rolling pin: For extra-large tortillas, transfer the pressed dough to a lightly floured surface and roll it out further with a rolling pin. Aim for 9–10 inches in diameter and a thickness of about 1/16 inch.
- Peel and cook: Carefully peel the tortilla from the liner and cook immediately on a hot, dry skillet or griddle until bubbles form and light brown spots appear, about 30–45 seconds per side.
Tips for Achieving Even, Large Tortillas
Pressing bigger tortillas can take a bit of practice. Here are some tips to help you get consistent results:
- Use the right amount of dough: Too little dough will result in thin, fragile tortillas; too much will make them thick and hard to wrap.
- Keep the dough moist: If the dough dries out, it will crack. Cover unused dough balls with a damp towel while you work.
- Don’t over-press: Applying too much force can cause the dough to squeeze out unevenly. Gentle, even pressure works best.
- Rotate and re-press: Rotating the dough between presses helps achieve a rounder, larger tortilla.
- Finish with a rolling pin: Especially if your press is on the smaller side, rolling out the edges after pressing ensures the tortilla is big enough for burritos.
If you notice your press isn’t stable or is wobbling during use, you may want to review our advice on how to fix a wobbly tortilla press base for a quick solution.
Cooking and Storing Homemade Burrito Tortillas
Once pressed, tortillas should be cooked right away to prevent sticking and drying out. Use a preheated cast iron skillet or griddle for best results. Cook each side until light brown spots appear, then stack cooked tortillas in a clean towel to keep them warm and soft.
To store, let tortillas cool completely, then wrap tightly in plastic or place in a zip-top bag. They’ll keep at room temperature for a day or two, or in the refrigerator for up to a week. Reheat on a skillet or in the microwave wrapped in a damp towel to restore flexibility.
Maintaining Your Tortilla Press
Proper care extends the life of your press and ensures safe, clean tortillas every time. For cast iron presses, avoid soaking in water and always dry thoroughly after cleaning. Seasoning your press occasionally with a thin layer of oil helps prevent rust and sticking. For more detailed care instructions, see this guide to cleaning and seasoning cast iron.
Common Mistakes and Troubleshooting
Even experienced cooks run into issues when making larger tortillas. Here are some common problems and how to fix them:
| Problem | Possible Cause | Solution |
|---|---|---|
| Tortillas crack when wrapping | Dough too dry or tortillas overcooked | Add more water to dough; cook less time |
| Tortillas stick to press | No liner or dough too wet | Use plastic/parchment liner; adjust dough consistency |
| Tortillas too thick/thin | Wrong dough ball size or uneven pressing | Weigh dough balls; use even pressure |
| Tortillas not big enough | Press too small or not enough rolling | Use larger press; finish with rolling pin |
Other Creative Uses for Large Tortillas
Once you master pressing big tortillas, you can use them for more than just burritos. Try making quesadillas, wraps, or even homemade flatbreads. For more inspiration, explore our tips on using a tortilla press for tart shells or adapting your press for gyoza wrappers in our Japanese dumpling guide.
Frequently Asked Questions
What size tortilla is best for burritos?
For classic burritos, tortillas should be at least 8 inches in diameter. This size allows you to wrap fillings securely without tearing. Some prefer even larger tortillas (up to 10 inches) for extra-large burritos.
Can I use a regular tortilla press for burrito wraps?
Standard presses are usually 6 inches wide, which is too small for burritos. You can use them to start the process, then finish rolling out the dough with a rolling pin to reach the desired size. For convenience and consistency, an 8-inch or larger press is recommended.
How do I keep homemade tortillas soft and flexible?
Stack cooked tortillas in a clean towel to trap steam and keep them soft. If storing for later, wrap tightly and reheat with a damp towel to restore flexibility. Adding a bit more fat to the dough also helps maintain softness.
