Homemade Flour Tortillas (Authentic Mexican Recipe with Lard)
This homemade flour tortillas recipe is soft, authentic, and incredibly easy to make with just a few simple ingredients. Made the traditional way with lard, these tortillas are tender, flavorful, and far better than store-bought.If you grew up on the border like I did, you know there’s nothing like a warm flour tortilla fresh off the comal. Once you try them homemade, you’ll never go back.
Servings: 13
Ingredients
- 4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1 1/8 teaspoon salt
- 2 tablespoons lard or shortening
- 1 1/4 cups hot water
Instructions
- Place a (griddle or cast-iron skillet) over medium-high heat and allow it to heat up.
- In a bowl combine all the dry ingredients. Add the lard or shortening and combine until you have the consistency of small crumbs.
- Add the hot water and mix well with your hand. The mixture may be a little sticky. Knead on a cutting board or smooth counter until dough is pliable and springy. Sprinkle with flour if the dough is too sticky.
- Form 2 to 2½-inch dough balls. With a rolling pin, roll out the dough balls to form 7 to 8-inch disks. If the dough is sticky, sprinkle board and rolling pin with flour to make it easier to roll out the dough.
- As you roll out each disk, place on the hot comal to cook, it will take 1 minute or less on each side. After cooking the first side, turn tortilla over and let it cook on the opposite side; when tortilla starts to form air pockets press down gently on it with a rolled up kitchen towel (like Grandma did) to release the air. Don’t press too much, or it will make tough tortillas.
- Keep the tortillas warm in a tortilla warmer or under a clean dish towel while you make the rest.
Video
Notes
- No dough rest needed: This recipe uses hot water and kneading to create a soft, elastic dough that’s ready to roll right away. If your dough shrinks while rolling, let it rest for 10–15 minutes.
- Use lard for best results: Lard gives the most authentic flavor and soft texture. Vegetable shortening can be used as a substitute, but the flavor will be slightly different.
- Roll them thin: Thin tortillas (about 7–8 inches wide) will be softer and more tender.
- Keep tortillas warm: Stack and wrap cooked tortillas in a clean towel or tortilla warmer to keep them soft and pliable.
- Don’t overcook: Cook just until bubbles form and light brown spots appear. Overcooking will make tortillas stiff.
- Make ahead tip: Tortillas can be refrigerated or frozen and reheated on a comal for best texture.
Nutrition
Calories: 149kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 203mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Calcium: 16mg | Iron: 2mg