Tortillas Recipe
Mexican · Bread · 25 min total
Soft, pliable homemade tortillas that are far superior to store-bought. This simple recipe yields authentic, delicious tortillas perfect for tacos, burritos, or as a side.
15
min prep
min prep
10
min cook
min cook
8
servings
servings
150
kcal/serving
kcal/serving
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 tablespoons lard or vegetable shortening
- 3/4 cup warm water
Instructions
- In a large bowl, whisk together flour and salt. Cut in lard using a pastry blender or your fingers until mixture resembles coarse crumbs.
- Gradually add warm water, mixing with a fork until dough comes together. Turn dough onto a lightly floured surface and knead until smooth, about 2 minutes.
- Divide dough into 8 equal portions and roll each into a ball. Cover with a damp cloth and let rest for 15 minutes.
- Heat a dry cast-iron skillet or comal over medium-high heat. On a lightly floured surface, flatten a dough ball into a disk, then roll out into a 7-inch circle.
- Place tortilla in hot skillet and cook until bubbles form on surface and bottom is lightly browned, about 30-45 seconds. Flip and cook other side until browned, about 30 seconds.
- Transfer cooked tortilla to a basket lined with a clean kitchen towel and cover to keep warm. Repeat with remaining dough.
- Serve warm.
Tips
- For best results, use lard for authentic flavor and texture.
- Keep cooked tortillas covered in a towel to stay soft and pliable.
- Leftover tortillas can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 3 months.
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