Tortillas
Experience the authentic taste of soft, pliable, and wonderfully fresh homemade flour tortillas. Far superior to store-bought versions, this recipe uses just a handful of pantry staples to create the perfect base for tacos, burritos, quesadillas, or simply enjoying warm with butter.
For 6 servings
8 steps. 20 minutes total.
- 1
Step 1
- a.Combine Dry Ingredients
- b.In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until they are evenly distributed.
- 2
Step 2
- a.Cut in the Fat
- b.Add the room temperature lard or shortening to the flour mixture.
- c.Using your fingertips or a pastry blender, work the fat into the flour until the mixture resembles coarse, sandy crumbs. There should be no large pieces of fat remaining.
- 3
Step 3
- a.Form the Dough
- b.Gradually pour in the warm water while mixing with a fork or your hand.
- c.Continue to mix until a shaggy, cohesive dough forms. If the dough seems too dry, add more water, one tablespoon at a time.
- 4
Step 4
- a.Knead and Rest
- b.Turn the dough out onto a lightly floured surface and knead for 3-5 minutes until it becomes smooth, soft, and elastic. It should feel supple, like an earlobe.
- c.Place the dough back in the bowl, cover it with a damp cloth or plastic wrap, and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten, which makes the tortillas easier to roll and keeps them soft.
- 5
Step 5
- a.Divide and Shape
- b.After resting, divide the dough into 12 equal portions. For 8-inch tortillas, each piece should be about the size of a golf ball.
- c.Roll each portion into a smooth, tight ball. Keep the dough balls covered with the damp cloth to prevent them from drying out as you work.
- 6
Step 6
- a.Roll Out the Tortillas
- b.On a lightly floured surface, take one dough ball and flatten it with your palm.
- c.Using a rolling pin, roll from the center outwards, rotating the dough frequently to create a thin, even circle about 8 inches in diameter. Don't worry if they aren't perfectly round.
- 7
Step 7
- a.Cook the Tortillas
- b.Heat a dry cast-iron skillet, comal, or heavy-bottomed non-stick pan over medium-high heat. The pan is ready when a drop of water sizzles and evaporates instantly.
- c.Carefully lay one tortilla on the hot surface. Cook for about 45-60 seconds, until bubbles start to form and the bottom has a few light brown spots.
- d.Flip the tortilla and cook for another 30-45 seconds. It should puff up in places. Pressing gently with a spatula can encourage puffing.
- e.Remove the cooked tortilla from the pan and repeat with the remaining dough.
- 8
Step 8
- a.Keep Warm and Serve
- b.As each tortilla is cooked, stack it in a tortilla warmer or wrap the stack in a clean kitchen towel. The trapped steam will keep them warm, soft, and pliable.
- c.Serve warm and enjoy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The temperature of the water is important. It should be warm to the touch, not hot, to help activate the gluten without cooking the flour.
- 2Don't skip the resting step! It's the secret to tender tortillas that are easy to roll out.
- 3If your dough feels sticky, add a little more flour. If it feels too stiff, add a tiny bit more warm water.
- 4Keep the pan dry. No oil is needed for cooking, as this can make the tortillas greasy and prevent them from puffing properly.
- 5To get rounder tortillas, rotate the dough a quarter turn after each pass of the rolling pin.
- 6For extra soft tortillas, make sure to stack them immediately after cooking in a towel or warmer to let them steam.
Adapt it for your goals.
Flour
For a nuttier flavor and more fiber, substitute 1 cup of all-purpose flour with 1 cup of whole wheat flour. You may need a little extra water to get the right dough consistency.
FatFat
While lard provides the most authentic flavor and texture, you can use vegetable shortening for a vegetarian version or even unsalted butter for a richer taste.
FlavorFlavor
Add 1/2 teaspoon of chili powder, smoked paprika, or dried herbs like cilantro or oregano to the dry ingredients for flavored tortillas.
Why this is on our healthy list.
No Preservatives
Unlike many commercial brands, this homemade recipe is free from preservatives, dough conditioners, and artificial additives, giving you a fresher, more natural product.
Source of Quick Energy
The carbohydrates from the all-purpose flour provide a quick and accessible source of energy to fuel your body and daily activities.
Ingredient Control
Making tortillas at home allows you to control the quality and quantity of ingredients, such as the type of fat and the amount of salt, to suit your dietary needs.
Frequently asked questions
This usually means the cooking surface isn't hot enough. Ensure your skillet or comal is preheated well over medium-high heat. A hot surface creates steam inside the dough, causing it to puff.