Homemade Tortillas
Homemade Flour Tortillas
Makes 24 tortillas
Ingredients
* 8 cups all-purpose flour
* 2 tablespoons baking powder
* 2 teaspoons salt
* 1 1/3 cups lard, beef tallow, butter, or shortening
* 3 cups hot water
Instructions
1. In a large bowl, whisk together flour, baking powder, and salt.
2. Add the lard or fat of choice and work it into the flour until crumbly.
3. Slowly pour in the hot water while mixing until a dough forms.
4. Knead on a lightly floured surface for 3 to 5 minutes until smooth and soft.
5. Cover and let rest for 20 minutes.
6. Divide dough into 24 equal pieces and roll into balls. Cover and let rest another 10 minutes.
7. Roll each ball into a thin tortilla.
8. Heat a cast iron skillet or griddle over medium-high heat. Cook tortillas about 30 to 45 seconds on the first side and 20 to 30 seconds on the second side until golden spots appear.
9. Keep wrapped in a towel while cooking the remaining tortillas to keep them soft.
These are perfect for taco night, breakfast burritos, quesadillas, or straight from the pan standing barefoot in your kitchen at midnight. No judgment here. 🤍
#therealfoodtable #homemadetortillas #realfood #fromscratch #homemade #castironcooking #tacotuesday #homemadebread #realingredients #familymeals
Making your own flour tortillas at home is a truly rewarding experience that transforms any meal into something special. Using simple ingredients like all-purpose flour, baking powder, salt, and your choice of fat — whether it's lard, butter, or shortening — you can create soft, pliable tortillas that rival those from restaurants. One thing I’ve found essential is allowing the dough to rest properly before rolling it out; this rest period helps the gluten relax, making rolling easier and resulting in a tender tortilla. Cooking on a well-seasoned cast iron skillet really brings out the best texture. You want to heat the skillet to medium-high and watch for golden brown spots on the tortilla—this signals it's perfectly cooked but still soft. Wrapping the cooked tortillas in a clean kitchen towel helps keep them warm and moist, preventing them from drying out. Personally, I love using beef tallow when available for a richer flavor, but butter works wonderfully for a slightly sweeter touch. When I make a large batch, I wrap any extras tightly in plastic wrap or stretch-tite plastic food wrap and freeze them—reheating them on the skillet for a fresh taste in just minutes. Homemade tortillas add authenticity to taco nights or breakfast burritos, turning regular dishes into comforting, homemade delights. Plus, there’s something satisfying about standing barefoot in your kitchen at midnight, enjoying a warm tortilla straight from the pan. No judgment here, just pure homemade goodness!
