Being Bolivian, I actually never had tortillas growing up, but tortillas have become a true staple in my home. I started making them from scratch about a year ago, and honestly, I haven’t bought store-bought ones since. Taco nights have become something we really look forward to, and making tortillas myself just feels better, fresher, tastier, and I know exactly what’s going in.

When I looked at the ingredient labels on store-bought tortillas, I realized many had seed oils and other things I’d rather avoid. So I decided to make my own, usually choosing real butter over oil because it adds such a delicious richness. Plus, I love the subtle tang that sourdough discard brings to the dough—it’s a little extra something that makes these tortillas special.

Cooking them on my cast iron skillet is key. That sizzle, those golden spots—it’s part of the magic. My tortillas don’t always come out perfectly round or like the ones in the store, but honestly, I don’t mind. Rolling them out by hand has become kind of therapeutic. Maybe one day I’ll invest in a tortilla press, but for now, this is my little moment of calm in the kitchen.

‍