Green herb and olive oil tortillas are soft, fresh flour tortillas infused with blanched parsley, garlic, and shallots for a vibrant homemade alternative to store-bought. The herb mixture creates a tender crumb and distinctive savory flavor.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Bring a pot of water to a boil. Prepare an ice bath in a separate bowl. Blanch the parsley in the boiling water for 3 minutes.
Using tongs, immediately transfer the blanched parsley to the ice bath to cool. Once cooled, squeeze out as much excess water as possible.
Give the squeezed parsley a rough chop.
In a blender, combine the chopped parsley, minced shallots, minced garlic, red pepper flakes, a pinch of salt, and the olive oil. Blend until a smooth green sauce forms.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
Pour the green herb sauce into the dry ingredients and mix to combine.
Add the hot water and mix until a shaggy dough forms. Turn the dough out onto a clean surface and knead for a few minutes until it comes together into a smooth ball.
Place the dough back in the bowl, cover with plastic wrap, and let it rest for 20 minutes.
After resting, divide the dough into equal-sized balls. On a lightly floured surface, roll each ball out into a thin, round tortilla.
Cook the tortillas on a hot, dry cast iron skillet or comal for about 30-60 seconds per side, until they puff up and have light brown spots. Keep cooked tortillas warm in a clean kitchen towel.
Store cooled tortillas in an airtight container at room temperature for 2 days or refrigerated for up to 5 days; reheat in a skillet or microwave.
rolling pin · cast iron skillet or griddle
Yes. Store cooled tortillas in an airtight container at room temperature for 2 days, or wrap and refrigerate for up to 5 days. Reheat briefly in a skillet or microwave.
Blanching softens the parsley and removes excess moisture, preventing the dough from becoming too wet and ensuring even color distribution throughout the tortilla.
Not recommended. Dried herbs lack the moisture and fresh flavor that define this recipe. Stick with fresh blanched parsley for the best result.
Hot water helps activate the gluten in the flour and creates a more pliable dough that's easier to roll out thin without tearing.
Roll to about 1/8-inch thickness for soft, pliable tortillas that cook through in 1-2 minutes per side on the skillet without becoming brittle.
Mexican-Style Shrimp Cocktail With Tajín
5 min
Rajas Con Queso
30 min
Braised Pork with Tamale
285 min
Honey Butter Corn
15 min
Honey Chipotle Chicken Wrap
35 min
Fresas con Crema (Strawberries and Cream)
5 min
Fresas Con Crema
10 min
Fresas Con Crema (Strawberries and Cream)
10 min
