really good recipe. They are close to my husband's grandma's tortillas. . . still trying to get that recipe. but still fantastic. And I use it all the time
These are great! I have to admit, I was hesitant to try making these because I've heard homemade tortillas are hard to roll out, but it was the complete opposite for me. I got them nice and thin in no time. I only made 1/4 of the recipe and got 6 small tortillas from it. I did use vegetable shortening instead of lard and heated my water in the microwave before adding it in. These cooked up nicely and they were still soft (I was afraid mine would get crunchy or hard) I used them to make quesadillas. They were perfect! I will never buy store bought tortillas again for three reasons, these were quick/easy to make, they taste great and the cost to make these are way cheaper than buying the pre-made stuff. These are awesome! Thanks for sharing!
I have been making tortillas for about 30 years my mother 50 years her mother for 70 years. I just wanted to say that you can use vegetable oil we do now in the past lard. Our tortillas are fluffy and melt in your mouth.
Perfect! We really loved these tortillas. They were easy to do. I really only need to learn how to roll them out better. I rolled mine a little to thin so next time I'll go thicker.
My husband and I loved these! I did not change the recipe aside from making them bigger. Next time I think I will try harder to make them thinner and maybe smaller. That can be hard to do as the shrink when rolled out. It was fun to make these instead of having to drive all the way to town to get store bought ones. These are way better although a bit of work. I think we will be eating these more often for tacos and tortilla soup....
Great recipe. I did end up doubling the lard because 2 T got lost in all that flour. And agreed - they are way better than store bought! A word to the wise: make sure you shake off all the extra flour before tossing them in the skillet or the excess flour will burn. I didn't and I set off the smoke alarm!
These are amazing. I got tired of rolling so the last few I kept pretty thick, about the thickness of a nickle They still cooked up nice on a griddle and were like flat bread. I slathered each with homemade hummus and roasted veggies. This was a huge hit with my 7yr old who has never tried either homemade tortillas or hummus.
So frickin' easy! I do what one other reviewer suggested and let the divided dough sit under a wet towel for ten minutes, and boy does that make all the difference. I think the original poster didn't have burritos or other wraps in mind when they set the servings though, I make 16 per recipe.
Awesome recipe. So Easy to follow. I used 1 TBSP lard and 1 TBSP Butter. I would reccommend dividing the dough into only 16 balls however. At this size you get 10-11" tortillas, perfect for enchiladas, which is what I was making. Tortillas were easy to work with. They stayed pliable and rolled up well without tearing. Great tortilla for burritos or wraps! :)
I just made these tonight for supper (made steak fajitas) and they were awesome! Super easy to make and they were really easy to fold and roll and stayed nice and pliable.
I MAKE TORTILLAS ALL THE TIME THIS IS A GOOD RECIPE BUT I USE BACON FAT (PORK FAT RULES) THIS ADDS ANOTHER BIT OF FLAVOR. MAY NOT BE QUIT HEALTHY BUT REAL GOOD. PUT BUTTER ON THEM AND ADD HONEY I HAVE TO MAKE TWICE AS MUCH BECAUSE THE KIDS EAT THEM WITH HONEY AS FAST AS I GET THEM OFF THE GRILL USE YOUR CAST IRON PANCAKE SKILLET. THE GRAND KIDS HELP ME ROLL THEM OUT I HAVE SEVERAL SMALL KIDS SIZE ROLLING PINS ONE OF THE BEST ROLLING PINS ARE THE ONES YOU GET FROM PAMPERED CHEF THE ONE HAND ROLLING PIN.
Excellent - I wouldn't change a thing. Except that I used spelt flour with a smidge of xanthan gum to make up for the lack of gluten. Perfecto!
I didn't have lard on hand so I used shortening. These were wonderful! I've tried other tortilla recipes and this was the easiest and the tastiest. I will definitely make these again! I only got 16 out of this recipe, but they were the perfect size. If I had made 24 I think they would have been too small.
Very good and tasty !! I also used margarine, what I had on hand. I need to work on being able to roll them out thin enough, but they were very easy. Used them to make bowls for taco salads. Thanks for sharing !!!!!
These were so easy to make, especially compared to other tortilla recipes I have used, and they turned out great. I used shortening instead of lard, and i added about a tsp of sugar for extra flavor. I made 1/4 of this recipe because I was only preparing these for my boyfriend and I, it made 4 small tortillas, although next time I will just halve it and make larger tortillas. I will definitely be using this recipe again!
I'm not sure what I was expecting, I did not use lard (needed something vegetarian) and many people said crisco was fine. Flat, flavorless, tough
I've made flour tortillas twice now, first using the Tortilla I recipe, and now this recipe. I really can't tell the difference between either recipe - even tho one calls for shortening the other calls for lard. One thing that tremendously helped me was to place each piece of dough between 2 pieces of parchment paper when rolling out. The tortillas may not be pretty like store bought tortillas but they're easy enough to make.
This a a great and easy recipe for flour tortillas. I recommend using milk instead of water or half water half sour cream and double the lard/butter for a chewy, fluffy tortilla. Also, it is even better when you let it rest. I made half the recipe yesterday and added the extra butter and water/sour cream (my mothers trick) and stored the extra dough in a zip lock bag. This morning, the tortilla I made was even more fluffy and chewy. The trick to the dough not drying out it to rub the balls with a little oil.
These tortillas are pretty good. I made the full 2 dozen, so they were on the small side, but I like that because it's instant portion control. Like other reviewers, I also like the fact that there are only 2T of lard vs other recipes with more fat. The tortillas became even more pliable after cooling stacked in layers within a Ziplock. The only reason I gave 4 stars rather than 5 is that the cooking time was not specified (I know this is an art, not a science), so that my first few tortillas were not awesome. I substituted 1.25 cups of white flour for wheat, and used a tortilla press (saves lots of time vs rolling pin). Thanks for sharing!
Very easy to make! It was hard for me to get them very thin but even thick, they were like a gordita shell (from Taco Bell) which I was okay with.
This was my first time trying to make tortillas and these did not come out good at all , they were dry and broke in half as soon as I tried to fold them. I did some research and it seems you need to use alot more lard. I will try to make these again. edit * Made these again halving the recipe used a 1/4 cup of butter instead of the 1 TB and they came out great. After I rolled them into balls I put a towel over them and let them sit for 20 minutes before rolling them out.
I think these have a learning curve, since mine ended up a bit thick. But honestly I loved them(I made wheat for me) and the kids loved them too(white flour). No more buying. And why would you when you have all the ingredients at home?! I used crisco instead of lard.
I am a Celiac and wanted some decent flour tortillas I can eat with out having to run to the store and getting Gluten free ones. So I raided my wife's baking supplies and she has a gluten free flour mix she uses to bake. So I substitute the all purpose flour and halved the recipe and they came out a little thicker then normal but they came out great kind of like a flat bread but hit the spot. I am going to get my wife to make some more of these since she is the baker and can work wonders with gluten free flour.
I made these tortillas for steak faghitas and it was delicious!! I will be using this recipe everytime I make mexican food.
I made these with margarine instead of lard (against the recipe-creator's advice) because I had no lard, and the stores were closed. As it turns out, margarine was useable, but I think they'd be a bit easier to knead and be tastier if you used lard. I halved the recipe it gave me 12 of the smaller-sized (8-10") tortillas. After I kneaded the dough out, I kind of rolled it into a rough log shape and sliced it into 12 equal pieces. I think this helped when it came to making them equal in size and fairly round. I used a marble rolling pin, and had no trouble flattening them out. The only complaint I got was that they were too flour-y (this was my fault in perhaps being too generous with the flour when rolling out). I will try to get rid of excess flour and use lard next time.
EXCELLENT these were so soft and delicious! I will never buy tortillas from the store again. Followed recipe, used crisco shortening. I made about 8 large tortillas. Used the leftover tortilla to make sandwich wraps
I have made these tortillas twice (half recipe) with perfect results. So much tastier than store bought. I do substitute shortening for the lard - but the flavor is still perfect. I use the tortillas in chicken enchiladas! YUM
To be fair, I can't use lard so I don't know how fair this review is. My tortillas didn't turn out very soft. I used olive oil. Still looking for something that will yield tortillas that as soft as the old el paso one from the store....
Let the balls rest for at least ten minutes before rolling or the gluten in the dough won't relax enough and will "shrink" on you.
Yummy! I used margarine instead of the lard. these are simple and exactly what I wanted!
Great recipe. I was using another recipe that used 1/3 cup lard, and although it was pretty good, it seemed a little too greasy. It does take a bit longer to lightly brown the tortillas from this recipe, though, and I ended up using a bit of pork fat (left over from making pulled pork) on the griddle. A little extra fat in the recipe would probably work as well, but this was still better than using 1/3 cup lard. Another reviewer likened the tortillas from this recipe to naan, and I agree - it would probably be great accompaniment with Indian recipes. Me, I had it with some homemade green chili, and it was great! I would certainly make this again.
I was very afraid that these were going to be dry and stiff...and not roll worth a darn. But they came out soft and moist...sooo delicious with some fajita mixture! What a great (and cheap!) alternative to storebought tortillas! A definite keeper in my book!
Great recipe. I used shortening instead of lard because that is what I had on hand and I did not roll out I used my fingers and patted them out because they kept sticking to my rolling pen. To make them as thin as possible when I picked them up I streched them out and when I layed them in the pan I streched them out more. I found that on my gas stove top the tortillas came out softer when cooked on Low High. I cooked them one at a time and let one cool on a cooling rack while cooking the next one. Then I would move it from the cooling rack to a plate. After they had all cooled and were cold I stored them in a gallon ziplock bag.
Very good. I used butter flavor shortening and mixed it with some of the flour in a food processor. The tortillas tasted great, but only made 1/3 of what it was supposed to, so I probably didn't roll them thin enough. Great when you run out of tortillas! (like I did)
These are fabulous and super healthy especially if you substitute ½ whole wheat flour (I did this especially because I like the taste)... but I think they are one of those recipes you learn by trial and error... to start out I had a lot of error... I overcooked most of them... cooking time should be less than a minute as long as you have a hot nonstick pan... also immediately place between paper towels in a sealed bag... by the time I got them all done they had all softened each other up nicely... mine did start to harden in the fridge after a few days, to soften I wrapped in a damp paper towel and microwaved for 5 to 10 seconds and they were perfect... next time I will try like other reviewers said and use hot or boiling water... also I found that it takes skill learning how to roll them out... I think it is best not to over flour the surface and turn the tortilla over constantly until round and about the thickness of a dime
I agree with dreamer. These tortillas turned out rather dry, dense, and not very flexible. Maybe it was because I used shortening... I don't know how to get lard. I tried it again but added lots more shortening and they were better! (but not better for you :/) Also, rolling out thin tortillas with a rolling pin is kind of difficult! Be prepared for a bit of work!
this was so much better than the store bought ones. i used hot water as was suggested and added 1 cup oatbran to it to add some fiber but i had to add adout 1/4 cup extra water. this is a recipe i will use again
Perfect! I used unsalted butter and scaled down the recipe to make 6 for me and my wife. I will never buy tortillas again. Thank you!
These were very good. Was glad someone said they had substituted butter since 'real and unprocessed' lard is next to impossible to find. Like another person, mine came out thicker, except for one, which got too crispy - suspect there's a 'knack' to rolling these out right. I did have to use flour to roll the balls in or they were too sticky. Thanks for sharing the recipe.
I have been making tortillas for years and the recipe is by far the best. I didn't have lard and so I used butter. It worked out just fine. So soft and perfect!!!
I did not get very good results with this recipe. The tortillas were tough, lacking in flavor, and not very pliable. About halfway through rolling the tortillas, I got the technique of rolling them super thin...so thin they feel like a piece of fabric. Even though the directions say to use "medium-high heat," I found that I had to keep my skillet temp around medium otherwise they were too crisp and impossible to roll for burritos.
These were pretty good, I rolled them out thin and didnt like the texture so I tried it thicker and that did work very well for my taste. We have home baked tortillas in our local Kroger and I was hoping that I could mirror them with this recipe, no luck. I plan to keep messing with this one, as it seems similar to what I remember my mom using and hope to get the perfect one.
If you are up to the work of making your own tortillas this recipe will not let you down. My family was very impressed with the taste and texture as was I. I too substituted olive oil for the lard and used whole wheat flour. They were amazing, WAY better than store bought especially since I try to avoid bleached flours entirely.
Amazing and delicious. I took the advice of others and used warm water. I also had no lard and used shorting. Soft delicious and wonderful. My kids love them as well. GREAT RECIPE!!!!! I will be using the recipe from now on:)
I have tried lots of tortilla recipes and this one hands down is one of the best! I made it as written with no changes, other than I halfed it. I used vegy oil and coconut oil both in other recipes before with "OK" results. I used lard this time (the amount is small). My opinion, it makes a HUGE difference in the texture of the tortillas...the ones I made last night were exactly like restaurant quality (soft, pliable with good taste). Few helpful things: 1) used very warm water, adding a little at a time, (ended up using less than the recipe called for); 2) after forming into balls, covered the bowl with a damp towel secured on top by a plate to keep the moisture in, and let the dough rest about 15 min (30 would've probably been better); 3) when rolling out the tortillas, use only a VERY light dusting of flour (you don't want to put too much flour back into your tortillas or they tend to be a little stiff), I turned the dough a couple of times when rolling out to start the form of the tortilla, then turned my body and rolling pin to finish out the final shape; 4) I used a Tfal skillet (didn't have a cast iron) on med/hi, cooked 25 sec/flipped, cooked 25 sec/flipped, cooked 10 sec more, then moved tortilla to a damp kitchen towel covered plate (place the warm tortilla between the folds of the towel) then cover the plate and towel with a large bowl to hold in the heat and moisture (this in lieu of a tortilla warmer container). Huge hit! Stored leftovers in fridge in ziploc.
Made this recipes as is they were ok. Dough was a little too sticky. Second time around, I cut the water to 1 cup, upped the salt to 2 teaspoons. My grandmother used really hot water and let the dough rest covered in a bowl for at least 30 minutes before forming into balls. I did the same and found its much easier to work with and flavor and consistency were much better.
Great recipe! I've made a lot of these now, lately I make 1/3 of the flour whole wheat. Makes a very nice tortilla. The cast iron skillet is very key - as is only cooking on each side for about 30 seconds. ;)
I am looking for a good recipe and this wasn't it. The dough didn't stick together, so I added more water, then it was so stiff that kneading was VERY hard to do. After I cooked a few I tasted one and was very unhappy with it. It didn't taste like a tortilla! :( I debated not making the rest and then decided to just make bunuelos with them, to not waste the ingredients. Guess I should just call grandma, but she doesn't have 'recipes' so this may be a long conversation lol
I loved this recipe. I did one little change though. I don't use shortening or lard but I had coconut oil so I used that. Perfect and didn't taste the coconut.
I don't have a lot of experience with homemade tortillas. A friend made some once and we found them dry, stiff, and rather tasteless. This recipe is very quick and easy. I made them with my kids and my four year old rolled most of them out. The dough is easy to roll really thin, which was important to us. We tried cooking them on a plain cast iron griddle and with butter. We liked them both ways. We found it was really easy to make them into quesadillas as we made them. We just put slices of cheese on while cooking the second side, then folded it in half. We'll definitely be making them again. I took away one star because I can't say I passionately love them like many of the reviewers, but I think it's just because I've never really had homemade tortillas and it's probably an acquired taste. My husband really liked them. My kids both ate a moderate amount of both the dough and the quesadillas. Neither of them liked the plain tortillas. So I made all of them into quesadillas and put them in the fridge. I'll re heat them tomorrow and see how they are the second day.
Quick and Easy recipe that tastes great. Added a bit more salt than 1 Tsp and didn't wait the hour before rolling them out. They came out perfect… pliable and authentic tasting.
Outstanding flavor! My husband thought i should open restaurant with these. The only thing is as divided this makes very SMALL tortillas. We like ours a little bigger, so I used more dough per tortilla.
I made half the recipe, resulting in 12 tortillas. To save a little time, I made them in the food processor. Of course, the most time is in rolling them out. They came out beautifully.
these were really good. I still have to work on getting them thinner but they were so good.
After reading the most helpful reviews, I decided to use exact measurements, substitute butter for lard and use hot tap water. Into the whisked dry ingredients in my Kitchenaid's mixing bowl, I finely grated refrigerated butter, grating about 1/4 of the butter at a time and stopping to mix it into the flour with my hands. I attached my dough hook and kneaded on speed 2 for 2-3 minutes, until the dough was smooth and elastic. I divided the dough into 16 balls after reading how small others' tortillas were and let them rest 10 minutes while I cleaned up and heated my clean dry cast iron skillet to high (later, I turned down the heat to med-high). I sprayed both my silicone mat and rolling pin with non-stick cooking spray, spread the ball of dough with my fingers into an approximately 4" circle - the dough is very soft and spread easily - then, rolled from the center out toward 12 o'clock, then 6 o'clock, 3 o'clock, then 9 o'clock, etc. The dough easily rolled so thin I could read the "Silpat" logo beneath it. After rolling out one ball, I found the resulting tortilla was too large for my skillet, so I divided each ball in half again - making 32 8"-10" tortillas. I cooked each tortilla about 10 seconds until the bubbles were a dark golden brown, then flipped it over for another 5 or so seconds. The tortillas were delicious! Light, delicate and flavorful. Although they were intended for enchiladas, I ate three while I cooked!
Much better than store bought! I used about 4 Tbs of butter instead of lard and they turned out well, probably not as good as with lard, but I wanted to avoid the preservatives.
Not sure what all the fuss is about Awful!! I followed the recipe exactly it just tasted like flour instead of a tortilla. After cooking the tortillas the mix was crumbly and fell apart I could not use the tortillas for anything like enchiladas etc. My Mom always added lard and hot water and let the dough rise maybe that was the problem. I will admit that the dough rolled out nice that's the only reason why I gave it 2 stars..
Very good once you get the hang of them. The directions aren't very descriptive so just make sure to get the tortilla VERY thin or they wont make properly!
I was a little hesitant to try this at first. I had been wanting to find a homeade tortilla recipe, as the ones in the bag are full of preservatives, but I thought they would be difficult to make. Not so! These were easy and delicious. There was none of that funky aftertaste you always get with the premade, bagged variety. I did use shortening instead of lard, but that was because I didn't want to buy a bunch of lard that I would never use. I halved the recipe and got 8 10 inch tortillas. I will NEVER again buy these from the store.
This is the best tortilla recipe, I worked at Mexican restaurant once and this is better than the one I used to make there. But I add 1 more tablespoon of lard and half teaspoon more of baking powder as I like it better the way it came out. Thank you LaDonna!
Perfect! Although they didn't make as many as stated. I used butter instead of lard and they were great!
These are really fabulous! The only thing I changed was to use vegetable shortening instead of lard so these would be vegetarian. Really soft & as a bonus, easy to make! I love that I know all the ingredients in my tortillas now, and I can control how much salt & fat is added. I will try whole wheat next!
This is the best tortilla recipe Ive tried so far! I advise you roll them out as thin as you can without ripping them they cook better on the grittle and have a nice stretchy texture =)
My mother's recipe to the letter! My mother made 52 dozen tortillas a week for her friends. She was known as the tortilla lady and this is exactly the ingredients she used. Delicious! Especially when they are hot off the grill with butter slathered on them!!!!
Absolutely wonderful! I used shortening instead of lard (religious dietary issue) with no problem...
What a wonderful recipe! Made a half-batch using shortening and hot water, and it produced 6 8-10" tortillas. As a tip to those who may be having difficulties getting a nice thin tortilla: flip the dough several times while rolling out, and make sure you flour the board and the rolling pin for each one. These are amazingly easy and delicious!
I never buy tortillas anymore! These are wonderful! I do not use lard, I use vegetable shortening.
These were so good!!! I'm gonna have to wrk a little to get them perfect but the recipe was so easy and delish!
What a great recipe! I can't get fresh tortillas here so this is probably the most useful recipe possible for me because I LOVE mexican food. I am not a baker at all and they came out right every time I made them. Thanks so much!
These were really easy and good. They didn't have much flavor, but were nicer than the store bought. Followed the recipe to a T, and placed between a damp dishcloth to keep warm. Looking for a recipe that tasted like the tortillas mom used to make... but maybe it's just because SHE made them that they tasted so good!!
Excellent! Used slightly less water than called for otherwise would have been too sticky.Use lots of flour when rolling out to make nice and thin. I used Crisco but I believe any butter type ingredient would work great. I think melodyanne over-cooked hers because mine came out nice and soft.Just leave until bubbles appear, flip and you're done.So easy! Never buying the store tortillas again. YUM!!!
Just made these and they really are good! I was a little skeptical only using 2 Tbspns shortening to 4 cups of flour, but they turned out great. I got 16 tortillas from this recipe. My family raved about them!
Very good and easy to make. I made it with half whole wheat and half all purpose flour and they still turned out great. Thank you!
This is the best tortilla recipe I've ever found. I used shortening instead of lard because I didn't have any, and I used 1-1/2 cups of hot water, like many have suggested, and they turned out perfect!
I found this recipe to be WONDERFUL! I am very, very picky about tortillas, as the ones I buy in the store feel too dry or they are just too small. With this recipe, I made about 35 decently sized tortillas and they taste delicious! Instead of the lard I used margarine, the only solid "fat" I had in the house at the time. I am looking forward to experimenting with this recipe, possibly making a more dessert-oriented version with cinnamon and a hint of sugar in them for apple filled tortillas.
Delicious! I did not have lard so I used 3 tablespoons shortening. Turned out perfect!
This is an excellent recipe. These are not as good as my grandma's, but pretty close!
I am someone that loves to make everything from scratch... I make my own chicken stock, yogurt, granola, etc etc, but for some reason it has never occurred to me to make tortillas. So of course, I had to make them right away and I'm glad I found this recipe. I loved these! They're so easy to make. I wasn't about to go buy some lard, so I ignored the description and used shortening like many other reviewers did. Perhaps they would be better with the lard, but they were great with shortening. This recipe makes 24 taco-sized tortillas (about 6" when rolled out). They don't need long to cook, you're really just warming them up: I probably cooked them no more than 20 seconds per side. They're so much better than store bought! I'll definitely make them again. Next time I want to try and steam them like they do in restaurants so they're nice and moist. Thanks for the recipe!
These were great, and it gave me such pleasure to actually make tortillas myself!! I would tweak this just a lil next time though, due to lack of flavor - also, the tortillas need either something lightly brushed onto them before cooking or the flour brushed off of them afterwards because it wasn't nice eating a taco that had excess flour on the outside....eee. All in all - great. Thanks so much!!
These were fantastic! I am a vegetarian so I used vegetable shortening. Came out perfect! I will never buy store bought tortillas again! I will also invest in a tortilla press because it was a bit time consuming trying to roll them out thin.
Just like my abuelas!!!\Love these. Super easy to make except the whole rolling thing, that sucks. Wonderful tortillas though! Thank you!
I halved the recipe and it worked fine. Could take a bit more salt. Keep covered when you take out of the pan to keep them soft.
These are amazing! Best tortillas ever!!!:) Make sure if you're making these to roll the dough out really thin because the tortillas thicken when they cook. Great recipe!!
i ran out of time while cooking and wrapped the remainder of the dough in plastic wrap and placed in a tupperware in the fridge for a couple days. when i was able to finish them a couple days later, i let the dough warm to room temp and tried re-rolling, and they came out perfect! much easier to roll, better consistency and better flavor... will refrigerate to dough from now on :)
These were by far the best flour tortilla recipe I've ever used. The dough came out the lightest of any others I've ever tried. Definitely better than store bought.
These came out great! I tried another tortilla recipe and the tortillas were tough the next day.. This recipe seemed to be fine and reminds me of my grandmothers homemade tortillas. The trick is to really knead the dough. Your arms will be very tired, unless you use a bread machine or mixer. Maybe, I will try my bread machine next time! The was easy to roll out and very simple to make.
I made this recipe exactly as described. The tortillas came out brittle and dry. I believe the recipe here should use much more lard (just over 1/2 cup is needed for 2 cups of flour), hot water, and include a 15 to 20 minute resting period for the dough before it is cut into the smaller balls.
These were great, way better and fresher than store bought! I used butter instead of lard because we have a vegetarian in the family.
We made them a little thicker, more like a pita, and they were AMAZING!!!! If they were easier to make I'd do this all the time, they are extremely time consuming just for part of a dish, but definitely worth it for special occasions. It says no substitutions for lard, but we used butter and it worked perfectly! Made them to go with a recipe on here "Chili Potato Burritos". HEAVENLY :)
Fabulous! I was intimidated at first, but these were really easy to make. I have successfully halved (8 tortillas) and quartered (4 tortillas) this recipe and I always use butter instead of lard. Note: if you cook these too long they will be hard/crispy instead of pliable so turn down the heat if you are making a large batch and err on the side of being "underdone".
