These homemade flour tortillas make taco night even better! They taste better than any store-bought tortilla and are incredibly easy to make. Once you try these, you won't want to go back!
Heat the water to a hot temperature. Add the lard and stir to melt.
½ cup (110g) lard or fat of choice, 1 cup (235ml) very hot water
In a large mixing bowl, combine the flour and salt. Add the melted lard mixture and stir to combine then knead for 10 minutes or until dough is smooth.
3½ cups (520g) all-purpose flour, 1 teaspooon salt
Divide the dough into 12 equal portions. Cover and allow to rest for 30 minutes. Heat a large skillet over medium to medium-low heat. Roll each portion into a relatively thin tortilla. If you hold it up, they should look somewhat translucent.
Place a tortilla in the hot skillet and cook for 30-60 seconds or until brown spots appear. Flip and repeat for the other side. Don't overcook your tortillas or they may dry out. Remove from the skillet and place on a plate or tortilla warmer. Stack them up on top of each other to allow them to steam. This will soften the tortillas. Keep them wrapped in a clean towel if you don't have a tortilla warmer.
Notes
STORAGE: Store cooled tortillas in an airtight container or bag at room temperature for up to 1 day. Store in the refrigerator for up to 4 days.
FREEZER-FRIENDLY: Separate completely cooled tortillas with parchment paper or waxed paper. Wrap with plastic wrap, then in heavy-duty foil or place in a freezer-safe bag. Freeze for up to 6 months.
REHEAT: Place tortillas in a hot skillet just long enough to heat through. Or wrap in a damp paper towel and microwave for 15-20 seconds.
NUTRITION: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.