Tortillas
Warm, soft, and buttery—there’s nothing quite like homemade flour tortillas. These are the real deal: pillowy, flexible, and slightly crisp on the outside when fresh from the skillet. Once you taste one fresh off the griddle, you’ll never go back to store-bought again.
This classic tortilla recipe uses just a handful of ingredients, most of which you probably already have in your kitchen. Whether you’re using them for tacos, burritos, wraps, or just as a snack with butter, these tortillas are worth the little extra effort every time.
Details
- Prep Time
- 15 minutes
- Rest Time
- 30 minutes
- Cook Time
- 15 minutes
- Total Time
- 1 hour
- Author
- Sazón Verde
- Yield
- 12 tortillas
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- ⅓ cup lard or vegetable shortening (or softened butter)
- 1 cup warm water
Directions
- In a large bowl, mix flour, salt, and baking powder. Add the lard and use your fingers or a pastry cutter to blend it in until the mixture resembles coarse crumbs.
- Slowly add warm water, stirring until a shaggy dough forms. Knead for 3–5 minutes until the dough is smooth and elastic.
- Divide into 12 equal portions and shape into balls. Cover with a damp cloth and let rest for 30 minutes.
- On a lightly floured surface, roll each ball into a thin circle, about 6–8 inches wide.
- Heat a cast-iron skillet or griddle over medium-high heat. Cook each tortilla for 30–60 seconds per side until golden spots appear. Adjust heat as needed.
- Stack cooked tortillas in a towel to keep warm. Serve immediately or store once cooled.