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Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/3 cup lard or vegetable shortening
- 1 cup warm water
Before you start
Equipment You'll Need
- Large mixing bowl
- Rolling pin
- Cast iron skillet or comal
- Clean kitchen towels
Safety Tips & Important Notes
Follow these for best results and safety.
- Don't skip the resting time - it makes the dough much easier to roll out
- Keep the heat at medium-high to prevent burning while ensuring proper cooking
- Roll tortillas as thin as possible for the best texture
- Work quickly when cooking to prevent tortillas from drying out
Instructions
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In a large bowl, whisk together flour, salt, and baking powder until well combined.
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Add the lard or shortening and work it into the flour mixture with your fingers until it resembles coarse crumbs.
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Gradually add warm water while mixing with a fork until a shaggy dough forms.
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Turn the dough onto a lightly floured surface and knead for 2-3 minutes until smooth and elastic.
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Divide the dough into 12 equal portions and roll each into a ball.
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Cover the dough balls with a damp towel and let rest for 30 minutes.
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On a lightly floured surface, roll each ball into a thin 8-inch circle, turning the dough 90 degrees after each roll.
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Heat a cast iron skillet or comal over medium-high heat until hot.
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Cook each tortilla for 30-45 seconds until bubbles form on the surface, then flip and cook for another 30 seconds until lightly spotted.
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Transfer cooked tortillas to a clean kitchen towel and cover to keep warm and soft.
Chef's notes
Store leftover tortillas wrapped in foil in the refrigerator for up to 1 week
Reheat tortillas in a dry skillet or wrapped in damp paper towels in the microwave
Tortillas can be frozen for up to 3 months with parchment paper between each one
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