Making Tortillas and Tortilla Chips from Food Storage

Making tortillas will bring a huge versatility to your food storage recipes and cooking. You'll be able to create burritos, casseroles, quesadillas, soups, wraps, tortilla chips and many other things. In fact, Mountain House offers some breakfast and sandwich wrap fillings that can be put inside tortillas.

Here’s one way to make tortillas out of food storage items:

Food Storage Tortillas

Combine the flour and shortening in a large mixing bowl and work the shortening into the flour with your fingers until completely incorporated. If this isn’t done thoroughly (until no particles of shortening remain visible), the tortillas will have an irregular texture.  Dissolve the salt in the water and pour about 2/3 cup over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps.  If all the dry ingredients haven’t been dampened, add the rest of the liquid (plus a little more, if necessary).  Scoop the dough onto your work surface and knead until smooth.  It should be a medium-stiff consistency – not firm, but not quite as soft as most bread dough either.

Making tortillas out of food storageDivide the dough into 12 portions and roll each into a ball.  Set them on a plate, cover with plastic wrap and let rest for at least 30 minutes – this makes the dough easier to roll.

Heat an ungreased griddle or heavy skillet over medium to medium-high heat.

Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.

Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface).  After 30 to 45 seconds, when there are browned splotches underneath, flip it over.  Bake 30 to 45 seconds more, until the other side is browned; don’t overbake the tortilla or it will become crisp.  Remove and wrap in a cloth napkin placed in a tortilla warmer.  Roll and griddle-bake the remaining tortillas in the same manner – stack them one on top of the other in the warmer.

Recipe courtesy of The Urban Spork and Rick Bayless.

Tortilla Chips
If you want to make them into tortilla chips, allow them to cool, spray them on both sides with Crisco Spray*, use a pizza cutter to cut them into chips. Lay on a cookie sheet and bake at 350 for 5-7 minutes. Take them out, add salt, flip and place in the oven again for 5-7 minutes.

You can also do this with regular tortillas if you don’t want to bake your own.

*While we don’t offer a shortening product, products from Crisco will last for 2 years on the shelf. According to Crisco’s site, this is the shelf-life of their product:

Crisco Products Shelf Life

Shortening Can

Shortening Sticks

Crisco Oil

Crisco Spray


2 years from manufacture date

2 years from manufacture date

2 years from manufacture date

2 years


about 1 year

about 6 months

about 1 year

2 years


10 thoughts on “Making Tortillas and Tortilla Chips from Food Storage”

  • Lou Ann Platt

    Please offer more whole foods rather then processed for better health. Thank-you.

    • admin

      Hey Lou Ann,
      We are actually looking into creating some whole food options. We'll let you know when we offer that line.

  • Lori Guile

    Wanted to let you know that I found this very helpful. I was just thinking about such a recipe to have at my disposal. I've also be looking for some type of easy bread recipe. I have one for Irish soda bread but could use more ideas. Thanks.

  • Debra Peterson

    I would love it if you had brown rice flour, quinoa flour & speldt flour plus brown rice

  • Pat Smith

    This was really helpful! ANYTHING tastes good wrapped in a tortilla. Making them yourself is so much cheaper!
    Thank you.

  • Passerby

    Maybe I'm just trying to keep these articles going, but I would love to see some more bread products, how 'bout cornbread? Beef jerky that can be rehydrated? Try ribeye. Freeze-dried shrimp? Dried catfish nuggets. How about freeze-drying herb mixes for medicinal purposes. Could put those in the 72hr bugout bags. Well yeah, I'm from the south. Betcha you can't do chicken and dumplings.

  • Krystine

    I have some food storage and am trying to catch-up as funds become available. I am prepping for myself, I am 60-yr. young widow on very limited budget and 16 year-old grandson. Also moving in with my sis and her husband. We will be attempting to grow our food. I really appreciate your site. Found you thru Stan Deyo site. Any suggestion you or your members may have would be greatly appreciated. Thank you Lori.

  • Anita

    Still kinda new to the prepping scene. I have some food storage, some DYI stuff but lately have been gearing up with the long term stuff from The Ready Store...really looking forward to trying out the tortilla know the buy what you like to eat notion you advise us to do. Haven't eaten very many of my long term preps yet...will be trying soon so I will know what my favorites are. Speaking of Favorites, I have 3 of your EZ Prep instant favorites buckets, now I am just waiting to see if you will replace the instant mashed potatoes and mac & cheese with pilot crackers to make the PERFECT bucket! I understand that it might be a long wait but meanwhile there is so much more I can buy! Thank you for all the great blog items!

  • Beano

    Please show pictures of your ACTUAL recipe of how it comes out.

  • Kathy

    Tortilla chips are from corn tortillas. Do you have a recipe for corn tortillas? My husband can't eat flour tortillas because of prediabetes. Could you grind corn or popcorn into masa (corn flour, not corn meal)?

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