Nothing beats a fresh homemade flour tortilla and in our house they are a staple. Flour tortillas are delicious and make any taco better and in truth they are really not that hard to make. They just take a little time and practice.

Tips on making flour tortillas

Animal lard or we call it Manteca is the best, however if you can’t find it vegetable shortening will work.
Don’t worry about the tortillas being round. There is a Spanish saying that translates to they don’t go in round.
Your skillet or griddle needs to be really hot, set to high. On our gas stove we have found that if you set it at 8 and let it preheat for at least 5-10 minutes.
You can freeze any left over tortillas and reheat them either by a short 30 seconds in the microwave or on your griddle.

Dishes that you can pair these tacos with

Ingredient List

Flour
Baking powder
Salt
Lard
Warm water

How our Homemade Flour Tortillas

Start by adding your flour, baking powder and salt, mixing to combine.

Then add your Lard. Work in your lard until its well incorporated.

Create a well in the bowl of your dry ingredients and add your water a little at a time, incorporating each addition well (You may not use all the water and it could take more it just depends on the humidity). The dough will be sticky at first. Knead the dough till the bowl becomes clean and your shoulder is tired and then knead it for 2 more minutes.

Once the dough is kneaded to the proper texture, begin by dividing the dough into 8, 2-inch balls. You are now ready to begin rolling out and cooking the tortillas. Work a dough ball into a disc with the center thinner and the edges thicker. Begin rolling out the disc on a floured surface.

Do not apply too much pressure as you roll them out. The consistent back and forth motion is what will create the rolled-out tortilla. Don’t worry about getting them perfectly round, that will come with time and practice. You will want to roll them out to about 1/16th of an inch thick. Place tortilla on a rocket hot griddle or even nonstick skillet to cook.

Cook each tortilla for a total of 1 ½ to 2 minutes, flipping from side to side every 15 seconds or so. Once cooked they may feel a little stiff, however, place them in a tea towel with the other warm tortillas and they will limber back up.

Here is a little video that will walk you through how to make tortillas.

Print Recipe

Flour Tortilla

Ingredients

2 cups Flour
3 tbsp Baking Powder
1/2 tsp salt
1/4 cup lard
1/2 to 3/4 cup warm water

Instructions

Start by adding your flour, baking powder and salt, mixing to combine. Then add your Lard. Work in your lard until its well incorporated. Create a well in your bowl of your dry ingredients and add your water a little at a time, incorporating each addition well (You may not use all the water and it could take more it just depends on the humidity). The dough will be sticky at first. Knead the dough till the bowl becomes clean and your shoulder is tired and then knead it for 2 more minutes. Once the dough is kneaded to the proper texture, begin by dividing the dough into 8, 2-inch balls. Your now ready to begin rolling out and cooking the tortillas. Work a dough ball in to a disc with the center thinner and the edges thicker. Begin rolling out the disc on a floured surface. Do not apply too much pressure as you roll them out. The consistent back and forth motion is what will create the rolled-out tortilla. Don’t worry about getting them perfectly round, that will come with time and practice. You will want to roll them out to about 1/16th of an inch thick. Place tortilla on a rocket hot griddle or even nonstick skillet to cook. Cook each tortilla for a total of 1 ½ to 2 minutes, flipping from side to side every 15 seconds or so. Once cooked they may feel a little stiff, however place them in a tea towel with the other warm tortillas and they will limber back up.