Authentic Tortilla Recipe
Authentic Tortilla Recipe
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons beef tallow, soft, not melted
- 280 ml hot water, just below boiling
- as needed neutral oil, for resting
Instructions
- 1
In a large bowl, sift together the all-purpose flour, salt, and baking powder. This ensures even distribution and lighter tortillas.
⏱️ 2 min
- 2
Add the beef tallow to the flour mixture. Rub it in with your fingers until the mixture resembles fine crumbs, similar to biscuit dough.
⏱️ 3 min
- 3
Slowly pour in the 280 ml of hot water, mixing with your hand or a spoon until a rough dough forms.
⏱️ 2 min
- 4
Transfer the dough to a work surface and knead for 5 minutes until it is smooth, soft, and elastic but not sticky. If needed, dust very lightly with flour.
⏱️ 5 min
- 5
Form the dough into a ball. Lightly coat it with neutral oil. Cover the dough and rest it for 45 minutes. This relaxes the gluten and makes stretching easier.
⏱️ 5 min
- 6
Cut the dough into 12 equal pieces. Roll each piece into a tight ball. Cover the dough balls and rest them for another 10 minutes.
⏱️ 5 min
- 7
Take one dough ball and press it flat. Roll it out thin, then stretch it gently with your hands. You should be able to see light through the tortilla without tearing.
⏱️ 8 min
- 8
Heat a dry skillet, cast iron, or flat top to approximately 400°F (very hot). Place a tortilla on the hot surface. Cook until it bubbles and gets light brown spots, which takes about 20–30 seconds. Flip the tortilla and cook for another 15–20 seconds. Do not overcook or they’ll stiffen.
⏱️ 10 min•🌡️ 400
- 9
Stack the cooked tortillas in a towel to steam and stay soft.
Kitchen Tools
Nutrition Facts (per serving)
Authentic Tortilla Recipe
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons beef tallow, soft, not melted
- 280 ml hot water, just below boiling
- as needed neutral oil, for resting
Instructions
- 1
In a large bowl, sift together the all-purpose flour, salt, and baking powder. This ensures even distribution and lighter tortillas.
⏱️ 2 min - 2
Add the beef tallow to the flour mixture. Rub it in with your fingers until the mixture resembles fine crumbs, similar to biscuit dough.
⏱️ 3 min - 3
Slowly pour in the 280 ml of hot water, mixing with your hand or a spoon until a rough dough forms.
⏱️ 2 min - 4
Transfer the dough to a work surface and knead for 5 minutes until it is smooth, soft, and elastic but not sticky. If needed, dust very lightly with flour.
⏱️ 5 min - 5
Form the dough into a ball. Lightly coat it with neutral oil. Cover the dough and rest it for 45 minutes. This relaxes the gluten and makes stretching easier.
⏱️ 5 min - 6
Cut the dough into 12 equal pieces. Roll each piece into a tight ball. Cover the dough balls and rest them for another 10 minutes.
⏱️ 5 min - 7
Take one dough ball and press it flat. Roll it out thin, then stretch it gently with your hands. You should be able to see light through the tortilla without tearing.
⏱️ 8 min - 8
Heat a dry skillet, cast iron, or flat top to approximately 400°F (very hot). Place a tortilla on the hot surface. Cook until it bubbles and gets light brown spots, which takes about 20–30 seconds. Flip the tortilla and cook for another 15–20 seconds. Do not overcook or they’ll stiffen.
⏱️ 10 min•🌡️ 400 - 9
Stack the cooked tortillas in a towel to steam and stay soft.