Homemade Flour Tortillas

I love Mexican food and I find every excuse that I can to make it for my family. I have used these for Burritos, Tacos, Quesadillas, I have even cut them, fried them, and used them as chips. This recipe is so versatile, I love making them. They are a little time consuming so make extras for later use.


Homemade Flour Tortillas

Prep Time: 1 hour, 30 minutes

Cook Time: 10 minutes

Yield: 16 servings


  • 2-½ cups All-purpose Flour
  • 2-½ teaspoons Baking Powder
  • 1 teaspoon Salt
  • ½ cups Lard Or Vegetable Shortening
  • 2 Tablespoons (additional) Lard Or Vegetable Shortening
  • 1 cup Hot Water


  1. Combine flour, baking powder and salt in a large wooden bowl. Stir together.
  2. Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs.
  3. Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky. Cover with a tea towel and allow dough to rest for at least an hour.
  4. Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.
  5. When you’re ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat. One by one, roll out balls of dough until very, very thin. Throw tortillas (one by one) onto the griddle. Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots. Remove and stack tortillas, and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in a container.
  6. To warm, warm tortillas in the microwave, or wrap in foil and warm in the oven.


tortillas_jspatchwork  tortillas_1tortillas_fugzu


Photos by Tim Patterson, Jspatchwork, Fugzu, on Flickr


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