I hope that you get the same pleasure I do when you see your homemade tortillas for the first time!
The flavors, textures, and overall resourcefulness of authentic Mexican cuisine is mind-blowing. At the base of these fine flavors sits the humble tortilla. Simple, fluffy, and round, Mexican food wouldn't be the same without them. Yet, there are numerous commercial producers clouding the images of this popular flatbread.
After discovering the traditional methods of tortilla making, I vowed never to eat a mass-produced tortilla again. Why? Well, simply put, everything about traditional tortillas is superior to their store-bought counterparts. Without a doubt, they are the best tortillas, and since I'm not one to keep my recipes a secret, I'll show you how to make them as well.
|Prep time||Cook time||Ready in||Yields|
Eight 6" Tortillas
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 - 1/3 cup lard
- ~1/4 cup cold water
Note About Ingredients
I've been saying this a lot lately, but tortillas are no exception: Simplicity is key!
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- Obtain the highest quality ingredients whenever possible and never over complicate processes.
- Lard is the key ingredient and can be obtained from Mexican markets. I use bacon lard in mine, as this was how I was taught.
- Vary the amount or substitute butter or oil for a lower-fat option.
- Sift flour, baking powder, and salt into a large bowl. Mix well.
- Add 1/3 cup of bacon lard to the flour mixture. Use a fork to mash together. You'll want to mix until a consistently crumbly mixture forms.
- Pour in the cold water in small amounts. Mix well until the dough has all come together in a loose ball. It could take a little less or a little more water, just let the dough tell you when.
- Transfer dough to a well-floured surface and knead for 3-5 minutes. Move back to the bowl, and leave to rest covered at room temperature for 20-25 minutes.
- With a sharp knife, cut the dough ball into eight equal portions. At the same time, begin heating your heaviest pan on a burner set to med-high heat. For a truly authentic tortilla, a seasoned cast iron skillet is needed. Unfortunately, I don't have one quite yet, so I manage with a smaller pan.
- One by one, form a little ball with each section of dough and roll out on your well-floured surface. Always roll from the middle towards the edges and be sure to flip the dough to create an even circle.
- Once you've reached a six-inch dough circle, transfer to the heated pan.
- Each tortilla will cook for roughly one minute on each side. This should give you plenty of time to roll out the next dough ball and so forth. Create an assembly line, so to speak, until you've finished up all the tortillas.
- The finished tortillas will have developed golden-brown spots but still remain flexible and soft. Store them on a plate with a towel draped over them.
- Once cooled, move to plastic bags. They will store for 3-4 days at room temperature, up to a couple weeks in the refrigerator, or can be frozen for later use. Just fridge thaw to reuse.
Tortilla Recipe Rating -
Normally at this point in the article, I'd boast about how good these tortillas are, but honestly, they speak for themselves. With that, I'd like to personally thank you for reading my recipe. I appreciate the views and now that you know how to make these, get in the kitchen and make some of your own!
How to Use Your Tortillas
Now, what should you eat with those delights you just made? These are two of my favorite recipes.