Flour tortillas, a cornerstone of Mexican cuisine, are surprisingly simple to make at home. With just a few ingredients and a little practice, you can create warm, pliable tortillas that far surpass store-bought versions. This guide will walk you through the process of making authentic flour tortillas, from ingredient selection to cooking techniques.
Flour, fat, salt, and water—these four humble components form the foundation of a perfect tortilla. Traditionally, lard is the fat of choice, imparting a distinct richness and flavor. While vegetable shortening or oil can be substituted, lard remains the gold standard for authentic tortillas.
Using a kitchen scale is highly recommended for consistent results. Precise measurements are crucial for achieving the desired texture and consistency. For this recipe, we’ll use 450 grams of bread flour, 80 grams of lard, 5 grams of salt, and 250 milliliters of water.
Begin by combining the flour and lard in a large mixing bowl. Use your fingertips to rub the lard into the flour until the mixture resembles coarse crumbs. This process coats the flour particles with fat, contributing to the tortilla’s tender texture.
In a separate container, dissolve the salt in the water. Gradually add the salted water to the flour mixture, mixing with your hands until a shaggy dough forms. Avoid adding all the water at once, as the dough’s hydration can vary.
Turn the dough out onto a lightly floured surface and knead for 4-5 minutes. This develops the gluten, resulting in a smooth, elastic dough. Don’t be discouraged if the dough seems slightly dry at first; continued kneading will bring it together.
Kneading flour tortilla dough
Once the dough is smooth and no longer sticky, wrap it in plastic wrap and let it rest for at least 20 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.
After resting, divide the dough into equal-sized portions. For burrito-sized tortillas, aim for 75-80 grams per piece. Smaller, taco-sized tortillas can be around 25 grams each.
Roll each portion of dough into a smooth ball. To prevent the dough from drying out, keep the balls covered with a damp towel or plastic wrap.
Rolling out flour tortillas
On a lightly floured surface, roll out each dough ball into a thin circle. You can use a rolling pin or even just your hands. Aim for a tortilla that’s almost translucent.
Heat a cast-iron skillet or griddle over medium-high heat. Cook each tortilla for about 30 seconds per side, or until lightly browned and puffed up. The tortillas should be pliable, not crispy.
Cooking flour tortillas on a cast iron skillet
Stack the cooked tortillas under a clean kitchen towel to keep them warm and soft. They are best served immediately, but can be stored in an airtight container with a damp paper towel for later use.
While lard is traditional, butter can also be used to make delicious tortillas. Simply substitute the lard with an equal amount of butter and follow the same steps. The resulting tortillas will have a slightly different flavor and texture, but will still be incredibly satisfying.
Finished flour tortillas
Whether you fill them with savory breakfast ingredients, classic taco fillings, or simply enjoy them with a sprinkle of salt, homemade flour tortillas are a true culinary delight. With a little practice, you can master the art of making these versatile staples and elevate your Mexican cooking to a whole new level.
