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This traditional flour tortilla recipe makes soft and delicious homemade tortillas that taste much better than store-bought. Do not substitute vegetable oil or shortening for the lard.
While the packaged stuff is convenient, this flour tortilla recipe is so much better than store-bought.?
How to Make Flour Tortillas
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Flour Tortilla Ingredients
These are the ingredients you?ll need to make homemade flour tortillas:?
- Flour: This tortilla recipe, which makes 24 servings, starts with four cups of all-purpose flour.?
- Baking powder: Baking powder acts as a leavener, giving the tortillas a slightly pillowy texture.?
- Salt: Salt enhances the overall flavor of the flour tortillas.?
- Lard: Lard, a common baking ingredient in Mexican cuisine, adds flavor and helps create the perfect flour tortilla texture.?
- Water: Water is essential for gluten development, which is essential for structure in the tortillas.?
How to Make Homemade Flour Tortillas
Here?s a very brief overview of what you can expect when you make this flour tortilla recipe:?
- Make the dough.?
- Knead the dough.?
- Divide the dough into pieces and roll into balls.?
- Roll out the balls, then cook in a skillet until golden on both sides.?
How to Use Homemade Flour Tortillas
The tortilla is a staple in Mexican cuisine for a reason ? it?s incredibly versatile! Here are just a few delicious ways to enjoy your homemade flour tortillas:?
- Spicy Beef Burritos
- Chicken Quesadillas
- Homemade Chicken Fajitas
- Angela’s Awesome Enchiladas
- Easy Chicken Flautas
You can also use the tortillas to make tacos, wraps, and so much more.
How to Store Flour Tortillas
Store the flour tortillas in an airtight container at room temperature for up to 24 hours or in the refrigerator for up to one week.?
Can You Freeze Flour Tortillas?
Yes! You can freeze flour tortillas for about two months. To prevent the tortillas from sticking together, you can either flash freeze them on a baking sheet before storage or place wax or parchment paper between each tortilla.?
Cookdap Community Tips and Praise
?I have tried several flour tortilla recipes with little success, but these got rave reviews,? according to simerlj. ?I followed the recipe except I replaced lard with shortening. They were soft and bendable and tasted really good!?
?This was my first time making tortillas and this recipe was quick and easy,? says Deb Tamanini. ?I used the tortillas to make a burrito.?
?This is an AMAZING recipe,? raves Sara Lalor. ?Entire family loves them! I always use warm water. It makes it easier.?
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons lard
- 1 ½ cups water
Directions
Step 1
Whisk flour, baking powder, and salt together in a mixing bowl. Rub in lard with your fingers until mixture resembles cornmeal. Add water and mix until dough comes together.
Step 2
Transfer dough onto a lightly floured surface; knead for a few minutes until smooth and elastic. Divide dough into 24 equal pieces and roll each piece into a ball.
Step 3
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 (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 86 | |
| % Daily Value * | |
| Total Fat1g | 2% |
| Saturated Fat1g | 3% |
| Cholesterol1mg | 0% |
| Sodium138mg | 6% |
| Total Carbohydrate16g | 6% |
| Dietary Fiber1g | 2% |
| Total Sugars0g | |
| Protein2g | |
| Calcium26mg | 2% |
| Iron1mg | 6% |
| Potassium23mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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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. I did substitute shortening for lard, and used hot water. The dough is nice and stretchy, and I could roll them very thin with a wooden roller. So delicious. I was surprised though, especially with my baking experience, that 1/2 the recipe made only 4, 8-10 inch tortillas. I guess 2 cups of flour doesn’t go far in this recipe, but there really aren’t any other ingredients so I guess that’s it. So good though. You won’t regret using this one.
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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. I did substitute shortening for lard, and used hot water. The dough is nice and stretchy, and I could roll them very thin with a wooden roller. So delicious. I was surprised though, especially with my baking experience, that 1/2 the recipe made only 4, 8-10 inch tortillas. I guess 2 cups of flour doesn’t go far in this recipe, but there really aren’t any other ingredients so I guess that’s it. So good though. You won’t regret using this one.
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If you cant eat lard, you can insted use margarine, they taste the same.
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If you cant eat lard, you can insted use margarine, they taste the same.
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Excellent Tortilla recipe. I know because that’s how my Grandmother made them, and she was 100% Spanish. I learned from her, and am so glad I did, as the store-bought tortillas (most brands) don’t even come close to authentic.
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Excellent Tortilla recipe. I know because that’s how my Grandmother made them, and she was 100% Spanish. I learned from her, and am so glad I did, as the store-bought tortillas (most brands) don’t even come close to authentic.
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This recipe turned out really well. It is a great way to have fun in the kitchen if you have the extra time. My boyfriend said these reminded him of Indian flat bread. They would make excellent gyro or falafel sandwiches.
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This recipe turned out really well. It is a great way to have fun in the kitchen if you have the extra time. My boyfriend said these reminded him of Indian flat bread. They would make excellent gyro or falafel sandwiches.
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I made these using wholemeal spelt flour and cooked on the barbeque hot plate. Fantastic. So easy, fresh and tasty.
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I made these using wholemeal spelt flour and cooked on the barbeque hot plate. Fantastic. So easy, fresh and tasty.
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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.
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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.
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One of my great great grandmothers was Mexican, so I was itching to try my hand at making homemade tortillas. I’m so glad I tried this recipe because it’s perfect! I followed the recipe exactly except I subbed margarine for the lard (what I had) and I made 16 tortillas instead of the 24. What I love most about this is that it doesn’t use so much fat in it (only 2 tbsp as opposed to 3/4 cup like I saw in some other recipes). The taste and texture is good as well. I just had one with salsa on it and it was delicious! Thanks!
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One of my great great grandmothers was Mexican, so I was itching to try my hand at making homemade tortillas. I’m so glad I tried this recipe because it’s perfect! I followed the recipe exactly except I subbed margarine for the lard (what I had) and I made 16 tortillas instead of the 24. What I love most about this is that it doesn’t use so much fat in it (only 2 tbsp as opposed to 3/4 cup like I saw in some other recipes). The taste and texture is good as well. I just had one with salsa on it and it was delicious! Thanks!
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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 10 minutes. This was fast and easy to make. I halved the recipe and divided the dough in 8 golf-size balls and rolled out as thin as I could (about the width of a dime). It felt like I was rolling pizza dough instead. I lightly floured my rolling pin and surface when it was a bit sticky, and rolled from the center out, rotating the dough 90 degrees ever so often. I got smooth edges, but if the edges are jagged then too much lard/shortening was added. I cooked each tortilla for 10-20 seconds on the first side and a little less on the second size. The I wrapped them in a clean dishtowel and stored them in a shopping bag. THE BEST PART OF ABOUT THIS RECIPE IS THAT THE TORTILLAS ARE PLIABLE! Thanks for sharing this wonderful recipe, LaDonna!
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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 10 minutes. This was fast and easy to make. I halved the recipe and divided the dough in 8 golf-size balls and rolled out as thin as I could (about the width of a dime). It felt like I was rolling pizza dough instead. I lightly floured my rolling pin and surface when it was a bit sticky, and rolled from the center out, rotating the dough 90 degrees ever so often. I got smooth edges, but if the edges are jagged then too much lard/shortening was added. I cooked each tortilla for 10-20 seconds on the first side and a little less on the second size. The I wrapped them in a clean dishtowel and stored them in a shopping bag. THE BEST PART OF ABOUT THIS RECIPE IS THAT THE TORTILLAS ARE PLIABLE! Thanks for sharing this wonderful recipe, LaDonna!
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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 and I did get 12 tortillas. I had left overs so the next morning I warmed them up and spread some butter and sprinkled a little cinnamon sugar over them. It was delicious with a cup of coffee. I will be making these again using shortening. Thanks for the recipe LaDonna!
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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 and I did get 12 tortillas. I had left overs so the next morning I warmed them up and spread some butter and sprinkled a little cinnamon sugar over them. It was delicious with a cup of coffee. I will be making these again using shortening. Thanks for the recipe LaDonna!
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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.
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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.
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I did substitute butter flavored shortening for the lard and put 1 1/2 tsp of salt! My Mexican hubby liked them and is used to eating his mother’s who has been making tortillas for about 30 years so i think this says alot! Hes the one who gave them a 4 star rating! Thanks!
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I did substitute butter flavored shortening for the lard and put 1 1/2 tsp of salt! My Mexican hubby liked them and is used to eating his mother’s who has been making tortillas for about 30 years so i think this says alot! Hes the one who gave them a 4 star rating! Thanks!
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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 well!). The dough is on the sticky side, so I was very generous with the flour while rolling out each tortilla, but this didn’t affect the final result. Best tortillas ever, including restaurants! My husband is from Texas and is pretty snotty about Tex-Mex food, and he could NOT believe how great these were, still talked about it the next day. My 3-yr old daughter told me again and again how good they were. So it’s a keeper! Thanks!
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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!
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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!
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Wonderful! I used margarine and hot water as others previously noted. Rolled out on a floured silpat with a floured ziploc bag on top. No problems with sticking. Made 24 tortillas, ~ 6 inches each. Too small for making burritos but just right for softshell tacos. I may try making 12 larger tortillas next time. The smaller tortillas were wonderful reheated the next morning for breakfast tacos. I imagine they’ll work well as wraps as well.
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Wonderful! I used margarine and hot water as others previously noted. Rolled out on a floured silpat with a floured ziploc bag on top. No problems with sticking. Made 24 tortillas, ~ 6 inches each. Too small for making burritos but just right for softshell tacos. I may try making 12 larger tortillas next time. The smaller tortillas were wonderful reheated the next morning for breakfast tacos. I imagine they’ll work well as wraps as well.
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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.
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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.
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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.
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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.
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My husband and I make these together. I do the dough and roll them and he cooks them. He likes them better than store bought ones and never wants me to buy tortillas again.
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My husband and I make these together. I do the dough and roll them and he cooks them. He likes them better than store bought ones and never wants me to buy tortillas again.
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These are OK, but it is extremely difficult to get them thin enough. They are fairly easy to make, but really not worth it for the results. Sorry, but need to be honest here.
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These are OK, but it is extremely difficult to get them thin enough. They are fairly easy to make, but really not worth it for the results. Sorry, but need to be honest here.
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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.
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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.
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I made these with my daughter and they were liked by all! I used butter instead of lard, and a tortilla press makes them come out as thin as you like. I got my tortilla press on ebay for $15 with shipping! the press is very handy if you make a lot of spanish dishes!
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I made these with my daughter and they were liked by all! I used butter instead of lard, and a tortilla press makes them come out as thin as you like. I got my tortilla press on ebay for $15 with shipping! the press is very handy if you make a lot of spanish dishes!
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I made these twice, the first time they were dry so I could not warp theme, so I try again, I add more butter,flour and water, and roll theme a little bit thicker. they were very tasty and my family loved so much.so thank u a lot.
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I made these twice, the first time they were dry so I could not warp theme, so I try again, I add more butter,flour and water, and roll theme a little bit thicker. they were very tasty and my family loved so much.so thank u a lot.
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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!
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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!
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I have a few tips to making these the best tortillas they can be. First off, I used butter because I don’t like lard or shortening — and they still taste GREAT! Next, be sure your dough is a tiny bit sticky — if it’s too dry your tortillas won’t roll as thin. I used my dough hooks with my hand mixer to get the dough in a ball, then plopped it onto the counter and kneaded it for just a few minutes. Instead of using flour on the counter (or on your rolling pin when you roll them out), spray the counter with PAM. When you do this it makes it so you can roll them as thin as you’d like and they’ll still peel right off for you to throw on your griddle. You want to roll them as thin as you possibly can, if you don’t they will be more like gorditas than tortillas (which is great for the times you want gorditas!). I put the leftover tortillas onto foil and them roll them up, placing the whole roll into a ziplock baggie and into the refrigerator. They are great to have on hand when I don’t have half an hour to make them brand new.
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I have a few tips to making these the best tortillas they can be. First off, I used butter because I don’t like lard or shortening — and they still taste GREAT! Next, be sure your dough is a tiny bit sticky — if it’s too dry your tortillas won’t roll as thin. I used my dough hooks with my hand mixer to get the dough in a ball, then plopped it onto the counter and kneaded it for just a few minutes. Instead of using flour on the counter (or on your rolling pin when you roll them out), spray the counter with PAM. When you do this it makes it so you can roll them as thin as you’d like and they’ll still peel right off for you to throw on your griddle. You want to roll them as thin as you possibly can, if you don’t they will be more like gorditas than tortillas (which is great for the times you want gorditas!). I put the leftover tortillas onto foil and them roll them up, placing the whole roll into a ziplock baggie and into the refrigerator. They are great to have on hand when I don’t have half an hour to make them brand new.
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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)
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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)
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These were so good!!! I’m gonna have to wrk a little to get them perfect but the recipe was so easy and delish!
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These were so good!!! I’m gonna have to wrk a little to get them perfect but the recipe was so easy and delish!
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These are GREAT. I used them for flatbread so I left them a bit thicker. For me, it worked better to cook them over high heat for about 20 seconds per side; when I cooked them over medium-high heat, the edges crisped more than I wanted. I also substituted shortening for the lard with no problem. I will DEFINITELY use this from now on instead of storebought flatbread! **Edit: I made these a few times as classic tortillas and found this to be helpful: Sometimes the tortillas seem a little hard/crunchy/inflexible when they come out of the pan. Just lay them on a plate and keep them sealed tightly with plastic wrap. I guess they steam a bit under the plastic so that they’re soft and floppy within 30 minutes or so. 🙂
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This is the perfect tortilla recipe. I made them too small (and thus, too many), so I’ll probably play around with the size next time. I ended up putting the last few into the fridge uncooked, and that did NOT work out for me. They weren’t anywhere near as good after chilling for two days.
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This is the perfect tortilla recipe. I made them too small (and thus, too many), so I’ll probably play around with the size next time. I ended up putting the last few into the fridge uncooked, and that did NOT work out for me. They weren’t anywhere near as good after chilling for two days.
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I will never use store bought tortillas again. This recipe is so simple and the tortillas have a wonderful flavor.
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I will never use store bought tortillas again. This recipe is so simple and the tortillas have a wonderful flavor.
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Well.. I have to say I’m pleasantly surprised at how well these turned out. I cut the recipe down to six servings and it made 6 perfect sized tortillas. I tried using the Pam as one other reviewer noted but that didn’t work at all. I just lightly dusted my counter top with flour and rolled those puppies out very thin. I cooked them for about 3 minutes on each side and they were the perfect consistancy. I used tri-tip leftovers to make some fajitas and the tortilla held up very well with all the wet ingredients. I can’t promise I won’t buy tortillas again but these certainly do when you don’t want to go to the store but want some mexican food 🙂 Thank you LaDonna for this easy, authentic tasting tortilla recipe.
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Well.. I have to say I’m pleasantly surprised at how well these turned out. I cut the recipe down to six servings and it made 6 perfect sized tortillas. I tried using the Pam as one other reviewer noted but that didn’t work at all. I just lightly dusted my counter top with flour and rolled those puppies out very thin. I cooked them for about 3 minutes on each side and they were the perfect consistancy. I used tri-tip leftovers to make some fajitas and the tortilla held up very well with all the wet ingredients. I can’t promise I won’t buy tortillas again but these certainly do when you don’t want to go to the store but want some mexican food 🙂 Thank you LaDonna for this easy, authentic tasting tortilla recipe.
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I was truly happy with how these turned out… the second time I did it. When done correctly, these are pleasantly chewy and soft and taste just as good as any tortilla made elsewhere. Use the lard! You’ll be glad that you did.
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I was truly happy with how these turned out… the second time I did it. When done correctly, these are pleasantly chewy and soft and taste just as good as any tortilla made elsewhere. Use the lard! You’ll be glad that you did.
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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. 😉
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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. 😉
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Out of all the tortilla recipes I’ve tried off AR, these are hands down the best. With the original recipe, I made 24 tortillas about 8 inches diameter. Not sure why some people had trouble with this but it does make the number of servings as stated. Also, the dough is very flexible and forgiving. My 5 year old daughter even made 3 on her own. I did use shortening because I didn’t have lard and used hot water.
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Out of all the tortilla recipes I’ve tried off AR, these are hands down the best. With the original recipe, I made 24 tortillas about 8 inches diameter. Not sure why some people had trouble with this but it does make the number of servings as stated. Also, the dough is very flexible and forgiving. My 5 year old daughter even made 3 on her own. I did use shortening because I didn’t have lard and used hot water.
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Easy and delicious! I used whole wheat flour and shortening and they came out perfect.
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Easy and delicious! I used whole wheat flour and shortening and they came out perfect.
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I have wrote about this recipe once , before .We roll them out and cut into wedges and deep fry them , they are great this way , however , I’ve always used crisco , instead of the lard , well I tried the lard , and made “chips” like usual , and they appeared to be much greasier , so if anyone read my old review , use Crisco for making nacho chips with them , much better !!!!
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I have wrote about this recipe once , before .We roll them out and cut into wedges and deep fry them , they are great this way , however , I’ve always used crisco , instead of the lard , well I tried the lard , and made “chips” like usual , and they appeared to be much greasier , so if anyone read my old review , use Crisco for making nacho chips with them , much better !!!!
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Awsome recipe! I use margarine instead of lard and it always turns out perfectly.
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Awsome recipe! I use margarine instead of lard and it always turns out perfectly.
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These are so good! I used margarine because I don’t have lard and it sounds unappealing, but these were delicious.
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These are so good! I used margarine because I don’t have lard and it sounds unappealing, but these were delicious.
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So good! First try at making tortillas from scratch – I also used marg instead of lard, and they worked awesomely!
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So good! First try at making tortillas from scratch – I also used marg instead of lard, and they worked awesomely!
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Absolutely wonderful! I used shortening instead of lard (religious dietary issue) with no problem…
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Absolutely wonderful! I used shortening instead of lard (religious dietary issue) with no problem…
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This recipe is perfect my husband and daughter loved it. My mom makes homemade tortillas all the time and these taste very similar to my mom’s. Just make sure your skillet is on medium/high and you’re good.
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This recipe is perfect my husband and daughter loved it. My mom makes homemade tortillas all the time and these taste very similar to my mom’s. Just make sure your skillet is on medium/high and you’re good.
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These came out thick and pretty brittle, even though I followed the recipe to a t. they were more like flat bread than tortillas. May try again. Hope for better results.
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These came out thick and pretty brittle, even though I followed the recipe to a t. they were more like flat bread than tortillas. May try again. Hope for better results.
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This was a good recipes … I had never made tortillas before but my parents loved them and they were fun to make ! Two thumbs up.
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This was a good recipes … I had never made tortillas before but my parents loved them and they were fun to make ! Two thumbs up.
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Great and tasty. I’m in trouble now that I know I can make them instead of buy them. The trick to make them thinner is to stretch out the tortilla after rolled. Made mine a little thinner for the family, but I like them thicker.
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Great and tasty. I’m in trouble now that I know I can make them instead of buy them. The trick to make them thinner is to stretch out the tortilla after rolled. Made mine a little thinner for the family, but I like them thicker.
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These were great, just like Nana used to make.Thanks
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These were great, just like Nana used to make.Thanks
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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!
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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!
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I little bit confusing at first (the dough was way too wet). But after figuring out the right amount of flour these turned out great! The first tortilla recipe I’ve made that didn’t result in fragile dry tortillas!
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I little bit confusing at first (the dough was way too wet). But after figuring out the right amount of flour these turned out great! The first tortilla recipe I’ve made that didn’t result in fragile dry tortillas!
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These taste like the ones they used to have at Tias-soft floury with a mellow grilled taste. So awesome. Thank you thank you thank you!
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These taste like the ones they used to have at Tias-soft floury with a mellow grilled taste. So awesome. Thank you thank you thank you!
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Wow! Fabulous tortillas! I used butter and added garlic & onion powder and followed the easy recipe using my KA. Roll it out thin. Never will I purchase flour tortillas again!
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Wow! Fabulous tortillas! I used butter and added garlic & onion powder and followed the easy recipe using my KA. Roll it out thin. Never will I purchase flour tortillas again!
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I will never buy tortillas again.. I have to say our first attempt at this was not the best but after viewing a video on how to make tortillas I tried it again and they were perfect. I will be making these for years to come.
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I will never buy tortillas again.. I have to say our first attempt at this was not the best but after viewing a video on how to make tortillas I tried it again and they were perfect. I will be making these for years to come.
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Its so easy and it works
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Its so easy and it works
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Really the easiest most authentic tortillas ever. Thanks for sharing
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Really the easiest most authentic tortillas ever. Thanks for sharing
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Soft and excellent!
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Soft and excellent!
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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!
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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!
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So easy.
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So easy.
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it was my first time to make tortillas. gr8 recipe
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it was my first time to make tortillas. gr8 recipe
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I had lost my recipe for tortillas, and was so happy to have it back…..Oh and my recipe called for warm water, which I feel is best.
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I had lost my recipe for tortillas, and was so happy to have it back…..Oh and my recipe called for warm water, which I feel is best.
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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!!!!
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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!!!!
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I didn’t have lard, so I used Crisco shortening. They were good! Made 12-8″ tortillas out of them. Tried using a pastry cutter to mix the Crisco into the flour but that wasn’t necessary – just use your fingers as it says. Added hot water and mixed in with a spoon until it held together. Rolled out with extra flour. Mine didn’t come out round, but they still worked! Used these with the “Fabulous Wet Burritos” reciple from this site. Very good!
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These are delicious! I followed the advice of some reviewers and used warm water but followed the recipe exactly. I think one key thing to do is roll the tortilla very thin in order to avoid a flat bread type result. Thanks for sharing the recipe, LaDonna.
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These are delicious! I followed the advice of some reviewers and used warm water but followed the recipe exactly. I think one key thing to do is roll the tortilla very thin in order to avoid a flat bread type result. Thanks for sharing the recipe, LaDonna.
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These were great, way better and fresher than store bought! I used butter instead of lard because we have a vegetarian in the family.
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These were great, way better and fresher than store bought! I used butter instead of lard because we have a vegetarian in the family.
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This was a very easy recipie, followed it as writen. Was a bit time consuming the first time, but i think now that i know what im doing from now on it will go alot faster.
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This was a very easy recipie, followed it as writen. Was a bit time consuming the first time, but i think now that i know what im doing from now on it will go alot faster.
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Great recipe! I’ve tried at least a dozen tortilla recipes trying to find the perfect one, and this is it. I did use shortening instead of lard though.
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Great recipe! I’ve tried at least a dozen tortilla recipes trying to find the perfect one, and this is it. I did use shortening instead of lard though.
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I used butter flavored shortening instead of the gross lard. the only thing I did`t like about the homemade tortillas is rolling them .
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I used butter flavored shortening instead of the gross lard. the only thing I did`t like about the homemade tortillas is rolling them .
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I never made tortillas before – couldn’t have been easier. They rolled out nicely – maybe cause I’m used to rolling out pie crust I didn’t have a problem. But they cooked up nicely also. I wasn’t sure if I should use a bit of olive oil when cooking them – so I did with some – those are the ones that had the best browned bumps. Was I supposed to. Also I did it in a stick free pan – didn’t have a cast iron – worked great.
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I never made tortillas before – couldn’t have been easier. They rolled out nicely – maybe cause I’m used to rolling out pie crust I didn’t have a problem. But they cooked up nicely also. I wasn’t sure if I should use a bit of olive oil when cooking them – so I did with some – those are the ones that had the best browned bumps. Was I supposed to. Also I did it in a stick free pan – didn’t have a cast iron – worked great.
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very disappointed with flavor and ease of making. won’t try this one again.
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very disappointed with flavor and ease of making. won’t try this one again.
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very easy, very tasty tortilla recipe! The only thing I did change was that I used bacon grease instead of lard, but the tortillas still came out flavorful, chewy and soft. To keep the tortilla soft and moist make sure your skillet is HOT, to nearly smoking point and watch them because it only takes about a minute for the tortilla to finish on one side. I think I may try rolling them out thicker for gorditas sometime.
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very easy, very tasty tortilla recipe! The only thing I did change was that I used bacon grease instead of lard, but the tortillas still came out flavorful, chewy and soft. To keep the tortilla soft and moist make sure your skillet is HOT, to nearly smoking point and watch them because it only takes about a minute for the tortilla to finish on one side. I think I may try rolling them out thicker for gorditas sometime.
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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 !!!!!
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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 !!!!!
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well, i don’t have lard, so i did the unthinkable and used canola oil instead, and they turned out great! my family says i’m no longer allowed to buy tortillas!
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well, i don’t have lard, so i did the unthinkable and used canola oil instead, and they turned out great! my family says i’m no longer allowed to buy tortillas!
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This is the same recipe I was taught growing up. You can sub shortening for the lard as long as it’s not all-vegetable. Under no circumstance try to use oil. For special occasions we would do these with 1/2 lard and 1/2 unsalted butter. It is still the best recipe.
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This is the same recipe I was taught growing up. You can sub shortening for the lard as long as it’s not all-vegetable. Under no circumstance try to use oil. For special occasions we would do these with 1/2 lard and 1/2 unsalted butter. It is still the best recipe.
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I just made these this morning and they are great! The dough had just the right amount of elasticity and was so easy to work with. I used warm water and they puffed up really nicely. Will be using this recipe again. Thanks for sharing!
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I just made these this morning and they are great! The dough had just the right amount of elasticity and was so easy to work with. I used warm water and they puffed up really nicely. Will be using this recipe again. Thanks for sharing!
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This was wonderful. I’ve been trying to get away from processed foods and this is a definate keeper. It was so quick and easy, my younger two children helped and all four kids ate without complaining. My husband is the real test, he is picky and he said these were much better than store bought. We made extra and just stored them in plastic freezer bag for lunch the next day.
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This was wonderful. I’ve been trying to get away from processed foods and this is a definate keeper. It was so quick and easy, my younger two children helped and all four kids ate without complaining. My husband is the real test, he is picky and he said these were much better than store bought. We made extra and just stored them in plastic freezer bag for lunch the next day.
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VERY easy! I don’t cook with lard so I used Crisco instead. My family LOVED these and they were a snap to make. Not messy or difficult.
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VERY easy! I don’t cook with lard so I used Crisco instead. My family LOVED these and they were a snap to make. Not messy or difficult.
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The whole family loved these! I used shortening as I don’t keep lard around and they turned out great. I found that using your fingers to mix the ingredients together works best. I used a couple of skillets to make cooking them faster. It helps to mist the tortillas with a bit of water before cooking to keep any flour from sticking to the skillet and browning/burning.
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These are really good, but rolling them out was very tiring for me (I’m 76), and mine weren’t quite as thin as I would have liked.
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These are really good, but rolling them out was very tiring for me (I’m 76), and mine weren’t quite as thin as I would have liked.
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This recipe was exact and delicious. I like how the tortillas turned out fluffy, without having to use boiling water. The dough rolled out nicely and I got about 20 tortillas from the mix. Hint to beginners: when rolling out the tortillas, place your hands on top of your rolling pin- not the handles (works better). Roll the dough in a ball and press your palms against the countertop- and each time your roll out from the center- turn the dough clockwise- repeat- you will get a round tortilla. Thank you for the recipe! I will make these again and again!
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This recipe was exact and delicious. I like how the tortillas turned out fluffy, without having to use boiling water. The dough rolled out nicely and I got about 20 tortillas from the mix. Hint to beginners: when rolling out the tortillas, place your hands on top of your rolling pin- not the handles (works better). Roll the dough in a ball and press your palms against the countertop- and each time your roll out from the center- turn the dough clockwise- repeat- you will get a round tortilla. Thank you for the recipe! I will make these again and again!
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super easy … i made a half batch in about 30 minutes as the chili was warming … very good
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super easy … i made a half batch in about 30 minutes as the chili was warming … very good
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Halving the recipe, I made 6 big tortillas that were perfect for the three of us at home. A very simple-to-make recipe, that is cheaper than the store bought ones we were buying!
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Halving the recipe, I made 6 big tortillas that were perfect for the three of us at home. A very simple-to-make recipe, that is cheaper than the store bought ones we were buying!
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These are awesome. I followed the recipe almost exactly–shortening instead of lard, as others noted, and a bit more water (we must live in a drier climate–not all my flour hydrated with just the 1 1/2 c. water). We don’t have a tortilla warmer, so I put them between 2 damp towels and misted every so often with a spray bottle (that’s how I make my lefse). After they “steamed” in this after coming off the griddle, they got lovely and soft and everyone loved them.
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These are awesome. I followed the recipe almost exactly–shortening instead of lard, as others noted, and a bit more water (we must live in a drier climate–not all my flour hydrated with just the 1 1/2 c. water). We don’t have a tortilla warmer, so I put them between 2 damp towels and misted every so often with a spray bottle (that’s how I make my lefse). After they “steamed” in this after coming off the griddle, they got lovely and soft and everyone loved them.
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These are great! One thing that I changed was subsituting shortening for the lard, only because I don’t have lard. Also I made this recipe once before and I used cold water not paying attention, but the dough is easier to work with if you use warm water (80 degrees or so), and they don’t take an hour to make if you roll them while you cook them…
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These are great! One thing that I changed was subsituting shortening for the lard, only because I don’t have lard. Also I made this recipe once before and I used cold water not paying attention, but the dough is easier to work with if you use warm water (80 degrees or so), and they don’t take an hour to make if you roll them while you cook them…
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This was super easy to do and these turned out great. I scaled this down for only two servings and got 4 tortillas from it. These aren’t as good as the ones the ladies at the taqueria make, but are better than store bought and faster than a trip to the store. But maybe that is just their years of experience that makes them better tasting. Great recipe, thanks!
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This was super easy to do and these turned out great. I scaled this down for only two servings and got 4 tortillas from it. These aren’t as good as the ones the ladies at the taqueria make, but are better than store bought and faster than a trip to the store. But maybe that is just their years of experience that makes them better tasting. Great recipe, thanks!
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I can’t believe this recipe has so many rave reviews. Soft tortillas need MUCH more lard/shortening than 2 tablespoons. I wisely added 6 more tablespoons of shortening to make pretty good tortillas. Otherwise it would have been a waste of ingredients.
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I can’t believe this recipe has so many rave reviews. Soft tortillas need MUCH more lard/shortening than 2 tablespoons. I wisely added 6 more tablespoons of shortening to make pretty good tortillas. Otherwise it would have been a waste of ingredients.
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Absolutely the best!
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Absolutely the best!
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hmmm…just finished making this very timely item…it tastes…slightly chewy, crunchy in some places, soft in others, slightly thicker than store bought because i couldn’t get it very thin even using a marble roller…i used vegetable shortening instead of lard and used olive oil in the frying pan to cook the tortillas, i didn’t know if i was supposed to or not as it was not in the directions but i figured that that flour would eventually start to burn on the pan . the next day it was greasy and heavy….not liked at all…will not make this again.
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hmmm…just finished making this very timely item…it tastes…slightly chewy, crunchy in some places, soft in others, slightly thicker than store bought because i couldn’t get it very thin even using a marble roller…i used vegetable shortening instead of lard and used olive oil in the frying pan to cook the tortillas, i didn’t know if i was supposed to or not as it was not in the directions but i figured that that flour would eventually start to burn on the pan . the next day it was greasy and heavy….not liked at all…will not make this again.
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I also used vegetable shortening and had them turn out just fine. Very tasty.
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I also used vegetable shortening and had them turn out just fine. Very tasty.
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These are okay, but take some effort. I wold not make them regularly because they are not easy to roll out. They taste great though and my family gobbled them up. Everybody had about 3 or 4. I froze the remaining dough because I was getting sick of trying to get them thin enough! I hope it will roll out okay for next time.
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These are okay, but take some effort. I wold not make them regularly because they are not easy to roll out. They taste great though and my family gobbled them up. Everybody had about 3 or 4. I froze the remaining dough because I was getting sick of trying to get them thin enough! I hope it will roll out okay for next time.
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These are better than the store bought ones!
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These are better than the store bought ones!
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Oh how I would love to make these more often. But rolling every single one out was quite a task. This, however, does not affect my 4 star rating (4.5 if I could) as a tortilla press would easily solve this problem. I used shortening even though it says not to but it worked just fine.
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Oh how I would love to make these more often. But rolling every single one out was quite a task. This, however, does not affect my 4 star rating (4.5 if I could) as a tortilla press would easily solve this problem. I used shortening even though it says not to but it worked just fine.
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This recipe is amazing! So easy, and very fast to make. It has the 5 star approval from my boyfriend, who is not only Mexican, but a professionally trained Chef. I used shortening instead of lard, at his request and they came out perfect!
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This recipe is amazing! So easy, and very fast to make. It has the 5 star approval from my boyfriend, who is not only Mexican, but a professionally trained Chef. I used shortening instead of lard, at his request and they came out perfect!
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I used margarine instead of lard. Really yummy and cheap to make! These don’t rip either. Sooo good.
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I used margarine instead of lard. Really yummy and cheap to make! These don’t rip either. Sooo good.
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great! didnt break apart when used.
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great! didnt break apart when used.
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Fantastic! I made these with margarine , as my local grocery stores are oddly lacking in lard, and cooked until they bubbled a bit and got light brown spots like store-bought have. I also feel very clever- I used my pasta roller to roll the dough very thin, and then used a bowl to cut out rounds. This resulted in 10 perfectly round, evenly thin tortillas.
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Fantastic! I made these with margarine , as my local grocery stores are oddly lacking in lard, and cooked until they bubbled a bit and got light brown spots like store-bought have. I also feel very clever- I used my pasta roller to roll the dough very thin, and then used a bowl to cut out rounds. This resulted in 10 perfectly round, evenly thin tortillas.
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I enjoyed the recipe, Substituted butter for shortening with no problems. Kind of tough to do without a tortilla press. They tasted great!
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I enjoyed the recipe, Substituted butter for shortening with no problems. Kind of tough to do without a tortilla press. They tasted great!
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Haha, first try! Tasted like tortillas! Not round and a bit thick, but still very yummy!!! Do not use grease in the pan,and try to remember while rolling that they will thicken when you cook them. 🙂
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Haha, first try! Tasted like tortillas! Not round and a bit thick, but still very yummy!!! Do not use grease in the pan,and try to remember while rolling that they will thicken when you cook them. 🙂
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Turned out very well. Still able to roll them as a wrap the next couple of days. Rolled out very thin
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Turned out very well. Still able to roll them as a wrap the next couple of days. Rolled out very thin
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My family loved these tortillas. The flavor was great, they were simple to make and they were pliable.
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My family loved these tortillas. The flavor was great, they were simple to make and they were pliable.
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These were wonderful! All I did was change the salt to no salt. Thankyou!
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These were wonderful! All I did was change the salt to no salt. Thankyou!
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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!!
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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!!
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These were wonderful! I did substitute shortening for the lard and put in a little bit of leftover bacon grease for flavor. The key I found to making them was to roll them out thiner than you want them to end up, then cook them. My first one puffed up considerably, so I ate it, and rolled the next one thiner. =)
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These were wonderful! I did substitute shortening for the lard and put in a little bit of leftover bacon grease for flavor. The key I found to making them was to roll them out thiner than you want them to end up, then cook them. My first one puffed up considerably, so I ate it, and rolled the next one thiner. =)
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Very easy and so economical! I used my pasta roller to roll out very thin, then finished shaping them with a rolling pin before putting in an ungreased stainless steel pan. (I did not have cast iron) Thanks!
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Very easy and so economical! I used my pasta roller to roll out very thin, then finished shaping them with a rolling pin before putting in an ungreased stainless steel pan. (I did not have cast iron) Thanks!
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EXCELLENT! Used crisco as i didn’t have lard and did heat the water up. I ended up adding about one more cup of flour as my dough was a bit sticky. They were so easy to make! Delicous and made a lot!!
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EXCELLENT! Used crisco as i didn’t have lard and did heat the water up. I ended up adding about one more cup of flour as my dough was a bit sticky. They were so easy to make! Delicous and made a lot!!
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Flawless! Perfect recipe with the exception that you need to boil the water first! This is a must. Very good tortilla’s they impressed my Cuban Aunt!
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Flawless! Perfect recipe with the exception that you need to boil the water first! This is a must. Very good tortilla’s they impressed my Cuban Aunt!
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