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Soft, tender, and flavorful homemade tortillas do not leave anything to be desired, unlike most that come from the store. Plus, they keep well (to store, refrigerate in an airtight container for up to a week), so you can use them throughout the week for tacos, burritos, quesadillas, and more. Traditionally, flour tortillas are made with lard, but you can also find recipes in this collection made with shortening or even butter. Whether you're looking for flour tortillas, corn tortillas, or even paleo tortillas, these 10 homemade tortilla recipes are guaranteed to surpass anything you can get at the supermarket.
Homemade Flour Tortillas
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Photo by Holiday Baker
These flour tortillas are made the traditional way by using one key ingredient: lard. Reviewer Sue says, “Excellent taste and far easier to make than you might think.”
Mexican Whole Wheat Flour Tortillas
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Photo by Laura
The addition of whole-wheat flour adds loads of fiber to this otherwise classic flour tortilla recipe. Several reviewers say the key to getting these tortillas to roll out paper thin is to let the dough sit out for at least an hour.
Chef John's Flour Tortillas
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Photo by Holiday Baker
“Homemade tortillas are so much better that if you do decide to give these a try, be warned that you’ll have a very hard time ever going back to the packaged option again,” says Chef John. This recipe uses shortening rather than lard, but the two can be easily substituted for one another.
Granny's Corn Flour Tortillas
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Photo by Buckwheat Queen
Cornmeal and flour are combined in this hybrid-style tortilla recipe. Reviewer Laura describes it as tasting like “really thin cornbread.”
Chef John's Corn Tortillas
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Photo by Chef John
With just three ingredients — masa harina, salt, and hot water — the key to these classic corn tortillas is in the technique. Masa harina gives corn tortillas their distinct sour flavor. Find it in the international aisle of your supermarket or at Mexican supermarkets.
Paleo Tortillas
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Photo by Linda T
These tortillas stay paleo-friendly with the help of almond flour. Reviewer jrm3687379 says, “Even my husband liked them who is a new convert to grain free eating.”
Oat Bran Tortillas
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Photo by Alberta Rose
Oat bran adds flavor and fiber to standard flour tortillas. “These were so good and easy to whip up,” says reviewer Alberta Rose. “I will never buy tortillas again.”
Puffy Taco Shells
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Photo by Chef John
“I just don’t get to San Antonio, home of the puffy taco, as much as I’d like to. So I tried to recreate it at home and it worked out great!” says Chef John. “Be sure you have the meat and fixings ready ahead of time so all you have to do is fry and fill! These work best when served as warm as possible.” These puffed up corn tortillas are sure to elevate your Taco Tuesday.
Cassava Flour Tortillas
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Cassava flour gives you a naturally gluten-free tortilla that tastes similar to a whole wheat tortilla. “Use them for your sloppiest filling, and you’ll be surprised how well they hold up and how delicious they taste!” says recipe creator and Allrecipes Allstar Buckwheat Queen.
Paleo Cassava Flour Tortillas
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Photo by Angela Sackett
Duck fat makes these paleo-friendly tortillas easier to shape and roll. “Tortillas can be eaten immediately or stored in a sealed container in the refrigerator for 3 days,” says recipe creator and Allrecipes Allstar Angela Sackett Superhotmama.
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