Homemade Flour Tortillas

And while you're at it, make flour tortillas!
And while you’re at it, make flour tortillas!

Homemade Flour Tortillas are just pure comfort.  Most of my favorite Mexican and TexMex recipes use corn tortillas, but flour tortillas are so velvety soft and I couldn’t imagine having fajitas with any other kind of tortilla.   The pork lard adds an authentic flavor and helps maintain the right texture.  Flour tortillas are simple to make, but you will find, the more you make them, the more you will know when the consistency of the dough and the thinness of the tortillas is just right.  Practice makes perfect!  You can find pork lard at many well-stocked supermarkets, or at Mexican/Latin markets.   Have fun and enjoy these amazing Homemade Flour Tortillas!  130% Loon Approved. 

Homemade Flour Tortillas!

Homemade Flour Tortillas

Course: Mexican
Cuisine: Mexican
Keyword: Tortillas
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8 people
Calories: 196 kcal
Author: Kris Longwell
These Homemade Flour Tortillas are so fresh and velvety soft and amazing, especially with fajitas. These are simple to make, but as with just about anything, practice makes perfect. If you can't find pork lard, using all shortening will still work, but the lard lends significantly to the authentic taste and texture.


  • 4 cups all-purpose flour
  • 2 tsp Kosher salt
  • 2 tsp baking powder
  • 2 oz 1/4 cup rendered pork lard
  • 2 oz 1/4 cup vegetable shortening


  1. In a medium bowl, combine the flour, salt, baking powder, and stir to combine.
  2. Add the lard and vegetable shortening and rub it in with your fingertips until completely incorporated.
  3. Add 1 1/2 cups lukewarm water and knead softly for 2 - 3 minutes, then cover with a kitchen towel, and allow to rest for 15 minutes.
  4. Using your hands, shape the dough into balls the size of golf balls.
  5. Roll out each ball on a lightly floured surface, keeping an even round shape, to make a thin disk about 5 inches in diameter.
  6. As they are rolled, stack them up, placing a small sheet of wax or parchment between each.
  7. Heat a large cast iron skillet, or comal pan (flat cast iron griddle).
  8. Place a tortilla on the palm of you hand. Bring the edge of the tortilla to the hot griddle and very quickly slide your hand out from under it; the tortilla should stick right away to the surface.
  9. Cook for 15 seconds.
  10. Use a metal spatula to flip the tortilla and cook for another 30 seconds. Flip it once again, and cook for another 10 seconds.
  11. When the tortilla is done, the edges will begin to release from the griddle and it may inflate a little. You'll see brown spots that have formed on the surface during the cooking. This is all good.
  12. Store cooked tortillas in an insulated container so that they retain their heat until ready to serve.


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