Making homemade tortillas at home is a great way to save money and get better-tasting results than buying them. Never use vegetable oil or shortening in place of lard.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons lard
- 1 ½ cups water
Instructions
- Whisk flour, baking powder, and salt together in a mixing bowl. Rub in lard with your fingers until mixture resembles cornmeal. Add water and mix until dough comes together.
- Transfer dough onto a lightly floured surface; knead for a few minutes until smooth and elastic. Divide dough into 24 equal pieces and roll each piece into a ball.
- Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
Nutrition Facts
| Calories | 86 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 138 mg |
| Sugars | 0 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
Turned out excellent, way too much for two people….definitely make it again, I saved the recipe.
I pretty much followed the recipe but doubled the salt and used 2/3 cup lard instead of 2 tablespoons, it made 22 really really good tortillas
I use this recipe all the time but more for a naan style bread rather than tortillas. Works perfectly every time!
I thought they were FABULOUS.. instead of making 24 which I didn’t read the recipe fully I only made a bakers dozen (13) they turned out perfect!! Didn’t shrink up or anything!! Everyone loved them.. thank you ❤️❤️
Needs a lot more wet ingredients. I’d double the lard. Final result won’t incorporate, let alone get smooth and elastic.
Horrible horrible! I managed to make matzah bread! Or crackers. Followed the recipe to a t, I think there wasn’t enough lard in it! Will never make again.
I just made these and they turned out pretty good. They were a little crispier than they should have been. I would at least TRIPLE OR QUADRUPLE the amount of lard that it calls for. If u compare it to a recipe that uses oil, they use a lot more oil that the lard in this recipe. But other than that, it’s a great recipe!
Great recipe! I switched one cup of white flour for whole wheat and used saved chicken schmaltz for the lard.
rate pls 5
I followed the recipe to a T, I used a nonstick griddle to cook them they were dry on the outside and kind of crispy. The flavor was a horrible flour water mix taste. I’m sure it was me some how but I really wanted to have a pleasant surprise for my husband and they were so gross he told me to just toss them in the trash. 🙁
This recipe was so easy and they turned out amazing. I used self raising flour with water and 3 tablespoons of butter and was a hit by the whole family. This will now be a staple in our house 10/10
I have been trying different recipes….with lard, with butter using neither one. These tortillas were soft flavorful and my family loved them! I am going to play with adding seasoning to the flour….cumin garlic paprika maybe even some chili powder. Yummy!!
these shrunk up as soon as I put them on the griddle. Followed the recipe exactly as printed.
Wonderful recipe! I’ve started using lard instead of “vegetable” shortening in all my baking so this was a natural. I used 3 T of lard instead of 2. I also used hot water. I let the “dough” rest under cover about 10 minutes before pulling into balls. These were the tortillas of my childhood in NM. My picky husband loved them too! Way cheaper than buying tortillas preserved with who knows what in the store and so much better.
Well. I halved the recipe. I did everything including let rest per other comments. I don’t have lard so swapped for crsico. I’m not blaming the recipe because, I know it’s an art not directions. Good note: easy recipe with ease instructions and mine were semi foldable and smooth edges ir seemed. Not so great: no matter how thin I rolled them, they would shorten and get thicker ( double in thickness and half by size) and the taste was bland. What am I missing or any other tips? I’m about ready to work at a Mexican restaurant so I can learn to make a good tortilla.
up the lard to at least a heaping quarter cup and let the dough rest an hour or two and the tortillas will be perfect. also i used a cast iron tortilla press
The tortillas turned out dry and non pliable. I think that there isn’t enough lard in the recipe and I believe the dough should rest for a bit.
I made this in Thailand i was craving for a Mexican tortilla & food & i come across with Thai food Name “Namtok” out of marinated pork, Inter mix Nation’s recipe, accompaniment of guacamole, salsa, the taste is so amazing. i will do this again better than when i used to be in US working as a Chef’s in a 5 Star Micheline.
Mmmmm. These taste just like the house-made tortillas from my favorite Mexican restaurant!
I have tried several flour tortilla recipes with little success, but these got rave reviews! I followed the recipe except I replaced lard with shortening. They were soft and bendable and tasted really good! My son and husband said they were definitely better than store bought tortillas.
Never bought tortillas again after making this. Lard’s the best!