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My review
Homemade Flour Tortillas
43
LaDonna
"Traditional flour tortillas - homemade and much better than store bought. Do not substitute vegetable oil or shortening for the lard."
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Ingredients
1 h servings 86Original recipe yields 24 servings (2 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 1k1300 Ratings
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Most helpful positive review
5/11/2009
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 h...
Most helpful critical review
8/21/2011
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 ...
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5/11/2009
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 h...
4/18/2009
If you cant eat lard, you can insted use margarine, they taste the same.
4/17/2009
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 ...
2/1/2011
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 ...
5/17/2009
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 a...
5/21/2009
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 t...
5/6/2009
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.
2/18/2011
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, th...
5/29/2009
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 fl...