Homemade Tortillas
Homemade Tortillas
Ingredients
For the Tortillas
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1/4 cup manteca, melted (lard; beef tallow or butter can be substituted)
- 2 cups hot water, plus more as needed
Optional Burrito Filling and Garnish
- as needed butter
- as needed shredded cheese
- as needed rice, cooked
- as needed beans, cooked
- as needed poblano peppers, roasted and sliced
- as needed carnitas
- as needed steak, cooked and cut into pieces
- as needed avocado cream
- as needed hot sauce
- as needed cilantro, freshly chopped
- as needed lime wedges
Instructions
- 1
In a large bowl, combine the all-purpose flour, salt, and baking powder. Mix these dry ingredients together thoroughly.
⏱️ 2 min
- 2
Create a small well in the center of the dry ingredients.
⏱️ 1 min
- 3
Pour the melted manteca (lard) into the well. Ensure the manteca is good quality, as it contributes significantly to the flavor and texture.
⏱️ 1 min
- 4
Add 2 cups of hot water to the well, reserving a small amount aside. The water should be quite hot.
⏱️ 1 min
- 5
Begin mixing the ingredients by hand, gradually incorporating the flour into the water until a shaggy dough starts to form.
⏱️ 3 min
- 6
If the dough feels too dry, add the reserved hot water gradually, a tablespoon at a time, until the dough comes together. Be careful not to add too much water.
⏱️ 2 min
- 7
Continue mixing and kneading the dough in the bowl until it is smooth, elastic, and no longer sticks to the sides of the bowl. It should feel 'nice and plushy'.
⏱️ 5 min
- 8
Place the dough in a plastic bag or cover the bowl with plastic wrap and let it rest at room temperature for 10-15 minutes. This allows the gluten to relax, making the dough easier to roll.
⏱️ 15 min
- 9
After resting, divide the dough into individual portions, aiming for about 2 ounces each. This recipe should yield approximately 12-16 tortillas.
⏱️ 3 min
- 10
Roll each portion into a smooth, uniform ball. This helps ensure they roll out evenly.
⏱️ 2 min
- 11
Lightly flour your work surface and the top of one dough ball.
⏱️ 1 min
- 12
Using a rolling pin, roll the dough from the center outwards, then back towards you.
⏱️ 1 min
- 13
Turn the dough halfway and roll it out again, repeating the center-outward motion.
⏱️ 1 min
- 14
Continue turning the dough a quarter turn and repeating the rolling process until the dough is thin and round. Aim for a consistent thickness.
⏱️ 1 min
- 15
Heat a comal (a flat griddle or cast-iron pan) over medium-high heat until hot. You can test by flicking a few drops of water on it; they should sizzle and evaporate quickly.
⏱️ 2 min
- 16
Carefully place a rolled-out tortilla onto the hot comal. Cook for about 30-60 seconds per side, or until lightly browned spots appear and the tortilla puffs up.
⏱️ 10 min
- 17
Remove the cooked tortilla from the comal and place it in a tortilla warmer or wrap it in a clean kitchen towel to keep warm while you cook the remaining tortillas.
⏱️ 1 min
- 18
Serve the fresh tortillas immediately, optionally with a pat of butter.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Tortillas
For the Tortillas
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1/4 cup manteca, melted (lard; beef tallow or butter can be substituted)
- 2 cups hot water, plus more as needed
Optional Burrito Filling and Garnish
- as needed butter
- as needed shredded cheese
- as needed rice, cooked
- as needed beans, cooked
- as needed poblano peppers, roasted and sliced
- as needed carnitas
- as needed steak, cooked and cut into pieces
- as needed avocado cream
- as needed hot sauce
- as needed cilantro, freshly chopped
- as needed lime wedges
Instructions
- 1
In a large bowl, combine the all-purpose flour, salt, and baking powder. Mix these dry ingredients together thoroughly.
⏱️ 2 min - 2
Create a small well in the center of the dry ingredients.
⏱️ 1 min - 3
Pour the melted manteca (lard) into the well. Ensure the manteca is good quality, as it contributes significantly to the flavor and texture.
⏱️ 1 min - 4
Add 2 cups of hot water to the well, reserving a small amount aside. The water should be quite hot.
⏱️ 1 min - 5
Begin mixing the ingredients by hand, gradually incorporating the flour into the water until a shaggy dough starts to form.
⏱️ 3 min - 6
If the dough feels too dry, add the reserved hot water gradually, a tablespoon at a time, until the dough comes together. Be careful not to add too much water.
⏱️ 2 min - 7
Continue mixing and kneading the dough in the bowl until it is smooth, elastic, and no longer sticks to the sides of the bowl. It should feel 'nice and plushy'.
⏱️ 5 min - 8
Place the dough in a plastic bag or cover the bowl with plastic wrap and let it rest at room temperature for 10-15 minutes. This allows the gluten to relax, making the dough easier to roll.
⏱️ 15 min - 9
After resting, divide the dough into individual portions, aiming for about 2 ounces each. This recipe should yield approximately 12-16 tortillas.
⏱️ 3 min - 10
Roll each portion into a smooth, uniform ball. This helps ensure they roll out evenly.
⏱️ 2 min - 11
Lightly flour your work surface and the top of one dough ball.
⏱️ 1 min - 12
Using a rolling pin, roll the dough from the center outwards, then back towards you.
⏱️ 1 min - 13
Turn the dough halfway and roll it out again, repeating the center-outward motion.
⏱️ 1 min - 14
Continue turning the dough a quarter turn and repeating the rolling process until the dough is thin and round. Aim for a consistent thickness.
⏱️ 1 min - 15
Heat a comal (a flat griddle or cast-iron pan) over medium-high heat until hot. You can test by flicking a few drops of water on it; they should sizzle and evaporate quickly.
⏱️ 2 min - 16
Carefully place a rolled-out tortilla onto the hot comal. Cook for about 30-60 seconds per side, or until lightly browned spots appear and the tortilla puffs up.
⏱️ 10 min - 17
Remove the cooked tortilla from the comal and place it in a tortilla warmer or wrap it in a clean kitchen towel to keep warm while you cook the remaining tortillas.
⏱️ 1 min - 18
Serve the fresh tortillas immediately, optionally with a pat of butter.
⏱️ 1 min