Updated on December 17th, 2020
I don’t know why I haven’t made these sooner! I have never made tortillas at home before and I was shocked at how good they were! They tasted so much better than the store-bought variety and they took about 20 minutes to make! This recipe also required extremely basic ingredients to whip together which is always nice when you want to make something on the fly. (affiliate links included)
I used basic All-Purpose flour to make these tortillas and the flour provided the perfect amount of gluten structure and elasticity to the dough that I was looking for. Really authentic and tasty tortillas have a specific bite that I really look for in a tortilla and I am happy to report that these do as well if made correctly! The key is to not knead the dough very much. Less is definitely more in this situation. The fat really lends to the creaminess of the tortilla which sounds strange, but you will just have to try this recipe out for yourself to see what I am talking about!
Items Used in This Recipe
The dough is wonderfully smooth and fun to roll out. This would be a great recipe to get kids involved in the kitchen because it really is not that hard, and the entire project is done in about 20 minutes depending on how many tortillas you decide to make. Anytime I have a chance to use my built-in griddle on my stovetop I lunge at the chance. It was a lot of fun to watch these bubble up on my griddle and will make me want to make fresh tortillas for our next Mexican food meal at home!
I don’t normally keep lard on hand at home, so I did use vegetable shortening in the process of making these tortillas and I was a little bit worried because I know that the lard really brings a lot of flavor to tortillas traditionally. Thankfully, I didn’t lose any of that flavor using an alternative fat so feel free to use shortening if that is also what you have on hand. Just make sure that you are buying your fat from a reputable source and it is preferably organic! These are also best fresh off the griddle so make sure you make these wonderful tortillas for your next Mexican meal! I ate two of these with butter before I was even done rolling the rest of the dough out, I just couldn’t resist! To me, they taste like home.
- Bench scraper
- Measuring spoons and cups
- 480 Grams All-purpose flour
- 2 Grams Salt
- 9 Grams Baking powder
- 42 Grams Lard or vegetable shortening
- 473 Grams Water
- Measure flour, salt, and baking powder into a bowl and work in the fat with your hands well. Pour in water and knead together with your hands until the dough is soft and pliable, about 5 minutes or so. Divide into 8 pieces and shape them into balls. Roll out each ball until they are about a quarter of an inch thick. If the dough is fighting you allow it to rest for about 10 minutes before proceeding with the recipe.
- Preheat your griddle, saute pan, or grill and cook each tortilla for a couple of minutes on each side. Each tortilla should puff up and create little burnt spots before it is ready to be flipped. Transfer to a plate and serve immediately or store in an airtight bag in your fridge for up to two weeks. These will also freeze well wrapped in foil or in a plastic bag.