Saturday, March 3, 2012

Homemade Flour Tortillas


  • 2 1/2 cups flour 
  • 2 1/2 teaspoons baking powder 
  • 1/2 cup +2 tablespoon lard or vegetable shortening
  • 1 teaspoon salt
  • 1 cup hot water

1. In a bowl combine flour, baking powder, & salt. 

2. Drops spoonfuls of lard into mixture. 

3. Combine mixture with hands until it is crumb texture. 

4. Pour in hot, not boiling, water & stir to combine mixture. 

 5. Knead mixture into a ball shape 30-40 times, or until the dough comes together & feels less sticky. 

 6. After kneading, leave ball of dough in a bowl, cover with a towel, & let rest for 1 hour. 

 7. After dough has rested, pinch off ping pong size & roll into a ball. 

8. Cover dough with a towel & let rest for 20-30 minutes, this will make the dough easier to roll. 

9. When dough has rested, roll out one ball at a time into a rough circle. The photo on the left is the standard thickness but I like to roll them out a bit thinner, more like the photo on the right. 

10. Carefully lay tortilla flat on a medium-high heat griddle or cast iron skillet. Brown the tortillas by cooking them just enough in each side to lightly brown so they are no longer raw. Don't cook too long, you want them soft not crisp. 


Wrap in foil, store in fridge, 
& microwave in a few seconds to reheat.

My favorite part of eating at El Torito Grill is their homemade flour tortillas. If lard wasn't a main ingredient of this recipe I could probably eat these everyday. 

You can use shortening in place of the lard but I personally think it changes the taste. These tortillas can be used for tacos, fajitas, quesadillas, etc. 

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