Recipe By LaDonna
Rating
Published Apr 4th
Prep 15m Cook 45m Additional - Ready In 60m
Servings 2 dozen Calories 85.7

Traditional flour tortillas – homemade and much better than store bought. Do not substitute vegetable oil or shortening for the lard.

Recipe Ingredients

  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons lard
  • 1 ½ cups water

Cooking Directions

  1. 1 Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
  2. 2 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 85.7
  • Carbohydrate 16 g
  • Cholesterol 1 mg
  • Fat 1.3 g
  • Fiber 0.6 g
  • Protein 2.2 g
  • Saturated Fat 0.5 g
  • Sodium 138.4 mg
  • Sugar 0.1 g

Reviews

  1. To be a really chewy, soft tortilla, these need much more lard/shortening - at least 1/2 cup. Following, this recipe exactly I ended up with very brittle, tasteless tortillas that didn't bubble up well in the pan. I did a bit more research and found a video recipe by Food Wishes - it's the money!
  2. You must use HOT WATER! It makes a big difference. I used 3 3/4 cups of flour, 2 tsp. of baking powder, 1 tsp. salt and 1/3 cup of Crisco Shortening. Pulsed about 6 times on food processor, then added 1 1/3 cups of HOT WATER. Pulsed till came to a nice ball. Took out - Read more ...
  3. I've been trying to make tortillas since being taught by a Spanish family about 15 years ago - without a recipe. They always turned out like thick roadmaps. THESE DO NOT. What I learned from reading reviews and my Spanish family lessons: First of all, only use this recipe then...1. Shortening works as a great - Read more ...
  4. Great, simple recipe. I used 1/2 white and 1/2 whole wheat flour and shortening instead of lard. They turned out tender and yummy. The only thing I will change next time is extra salt. The WW flour needs just a bit more salt I think.
  5. This recipe is so simple and easy! I only made half the recipe and used vegetable shortening since I had no lard on hand. Like another reviewer I also used hot water. The dough was very easy to handle and roll very thin(although I've never really managed to roll out an actual circle, just oblongs-oh - Read more ...
  6. This recipe turned out great! It was easy. I didn't have lard, shortening or even margarine so I used butter. The tortillas turned out fine, but I couldn't get them as thin as the ones you buy at the store they were a bit bready. I liked them like that. I made half the recipe - Read more ...
  7. I wish I could give this recipe more stars! I've been using Tortillas I from this site and thought it was the best one I had found ... until this one came along. I love the fact that you don't have to use boiled water, and that you don't have to let it rest for - Read more ...
  8. Yes, these are way better than the tortillas in a bag. However, if you separate them into 24 balls, like the recipes says, you get such small tortillas.
  9. I wanted to make quesadillas, but didn't have tortillas, and didn't feel like running to the store for some. I 1/2ed this recipe because I didn't need very many. My husband LOVED them!!! And I was wondering how he'd react, as he's very picky. He thinks these really are so much better than store bought. - Read more ...
  10. If you cant eat lard, you can insted use margarine, they taste the same.

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