Homemade Flour Tortillas

Course: Appetizer, Mexican

Cuisine: Mexican, Tex-Mex

Prep Time: 15

Cook Time: 15

Resting time: 10

Total Time: 40

Servings: people

Calories: 256kcal

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, you can go with all shortening or all room-temperature butter.

Print Recipe

Equipment

Pastry roller
Tortilla warmer
Sturdy skillet cast-iron or non-stick is preferable.

Ingredients

3 cups all-purpose flour
2 tsp baking powder
1 tsp Kosher salt
3 tbsp pork lard or shortening
2 tbsp unsalted butter room temperature
1 cup water warm (heat in the microwave)

Instructions

In a large bowl, whisk together the flour, baking powder, and salt. Use a wooden spoon to make a well (or indention) in the flour mixture.
3 cups all-purpose flour, 2 tsp baking powder, 1 tsp Kosher salt
Fold in the lard and softened butter, and then slowly start working the warm water into the mixture. Continue working the dough until most of the flour mixture has been absorbed. At this point, it will be a 'shaggy' dough.
3 tbsp pork lard, 2 tbsp unsalted butter, 1 cup water
Turn the dough out onto a lightly floured surface. Use the palm of your hands to knead the dough until a soft, pliable dough is formed. Place a bowl over the top of the dough and let it rest for 15 to 20 minutes.
Divide the dough into 16 pieces and cover them with a lightly dampened kitchen towel. Working one piece of dough at a time, use your hands to form it into a ball.
Take the dough ball and gently flatten it with the palm of your hand, turning to a 90° angle, and pressing again, to keep the dough round. Use a pastry roller (or a rolling pin) to roll out the dough to about 6 inches in diameter and very thin, about the thickness of a dime.
Heat a non-stick, or cast iron skillet, or comal pan (flat cast iron griddle), over medium-high heat.
Carefully place the tortilla into the hot skillet.
Cook until air pockets, or bubbles, begin to form. Usually about 1 minute. Flip the tortilla. Small brown spots should appear on the cooked side. Cook for about another 15 to 30 seconds then transfer to a tortilla warmer lined with a slightly damp cloth. Repeat with the remaining dough. Allow the tortillas to rest for about 5 to 10 minutes, at least.
Serve at once, or re-heat the tortillas in the microwave wrapped in a damp cloth in 30 second intervals.

Video

Notes

If you do not have food processor, you can follow the steps using a stand mixer or a hand mixer.

Shortening can be substituted for the lard, however the taste and texture will not be quite as authentic.

Do not over process, or over knead, or roll the dough. Over handling the dough will result in a chewier tortilla. Be sure to let the balls of dough rest for 15 minutes under a damp kitchen towel before rolling them out.

We find that letting the cooked tortillas rest for about 5 minutes before serving allows them to soften even more.

Nutrition