| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 1 hr |
| Yield: | 16 tortillas |
Ingredients
- 1 cup plus 2 tablespoons milk
- 1/3 cup rendered lard, duck fat, vegetable shortening or unsalted butter
- 3 cups all-purpose flour, plus more for dusting
- 2 teaspoons baking powder
- 1 3/4 teaspoons kosher salt
Instructions
- Heat the milk in a small saucepan over medium heat until tiny bubbles start to form around the edges of the pan (the milk should be 180 degrees F), 4 to 5 minutes. Immediately remove from the heat and stir in the lard until melted. Let cool for 15 minutes.
- Meanwhile, whisk the flour, baking powder and salt in a large bowl until completely combined. Pour in the warm milk mixture and stir with a rubber spatula until a shaggy dough forms.
- When cool enough to handle, knead the dough in the bowl until almost completely smooth, about 3 minutes; do not overwork, the dough should be soft and only slightly elastic and not sticky. Wrap in plastic and let rest at room temperature for 1 hour to relax dough.
- Divide the dough into 16 balls about a scant 3 tablespoons each (or 46g.). Arrange the balls on a rimmed baking sheet and cover with a damp kitchen towel until ready to use.
- Working with one dough ball at a time, roll out on a lightly floured surface to a 7-inch round.
- Heat a medium cast-iron skillet or large griddle over medium-high heat.
- Working with one at a time (unless using a large griddle), cook the tortillas, reducing the heat if they are getting dark too quickly, until air bubbles form on the surface and the bottom is brown in spots, about 30 seconds. Poke any large bubbles with a fork to release steam, flip the tortillas and cook until brown in spots on the other side, about 30 seconds. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat rolling and cooking the remaining dough balls.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 269 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 12 mg |
| Sodium | 211 mg |
Reviews
Easy & delicious. No reason for store-bought ever again. Rendered duck or pork fat (lard) is essential, and can be found in most grocery stores. The first time I made them was for a brunch party, and one of our guests absconded with the leftovers before the party was over. The next day she told me she ate 6 of them for breakfast because that’s how good they are!
I will stop looking for the best tortillas ever – I have found them! Such a unique way of making them, too! I am so grateful for your recipe and showing us how you make tortillas, Mr. Martinez! These are wonderful!
The best Mexican flour tortillas I make. The video es so helpful and easy to follow there I can’t believe I make a perfect Mexican tortillas;thanks to chef Martinez.
The best tortilla recipe I’ve found! Thank you so much!
These were amazing. First tortillas I’ve ever made but will only home make from now on. I don’t have a press, but put rounds between ziplock bags with sides cut and rolled- no sticking and easy peasy. Made with bacon fat. YUM!!
These were perfect! I thought I was already pretty good at the flour tortilla game, but these made me go from pretty good to amazing! First – flavour and texture were perfect – I used 2 heaped tbsp bacon fat and made up the rest of the 1/3 cup with butter. Second – they were the easiest and most rolling friendly tortillas I’ve ever made. Third – they keep! I made the whole batch for 2 of us, and over the next couple of days used them in a variety of ways by heating them in the toaster oven lightly and they were good as new (almost – nothing beats a tortilla fresh off a griddle). Thanks for another amazing recipe!
These came out awful too greasy
Perfect!
Made with pork fat. Excellent
Delicious with the duck fat!