I’m just going to call it like it is. My husband is spoiled. Ever since I started making these, he doesn’t want to go back to the premade ones at all. Unfortunately, he’s gonna have to live with the premade ones sometimes because I don’t always have the time to make these. And honestly, I do have to agree with him. Once you’ve made tortillas yourself and tasted them fresh, you really start to see the big difference. Fresh tortillas have such a soft and fluffy texture and they just add so much flavor to your tacos or burritos. And they are surprisingly easy to make. You don’t need a tortilla maker either. The key really is to roll them out super thin. Thinner than you would think they would need to be because they puff up nicely as they cook. The rolling out part is probably the longest part of this recipe. But do yourself a favor, try these. You will not be disappointed! This would make a great addition to any Cinco De Mayo party. Have a taco and burrito bar and let guests serve themselves. And you can have more fun!
2 – cups all purpose flour
1 – teaspoon baking powder
1/2 – teaspoon salt
5 – tablespoons lard (recommended) or vegetable shortening (like Crisco)
3/4 – cup hot water
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 5 tablespoons lard (recommended) or vegetable shortening
- ¾ cup hot water
- In a large bowl add the flour, salt, baking powder and shortening.
- Using your fingers cut in the shortening until the mixture resembles pea size pieces (or use a pastry cutter).
- Add the hot water and mix together using your hands or a wooden spoon until the mixtures starts to form.
- Knead on a floured surface for 5 - 10 minutes or until the mixture is smooth and elastic.
- Form the dough into a ball.
- Place the dough into a covered bowl and let the dough rest for 10 minutes.
- Pinch off the dough into 12 equal pieces and roll each piece into golf ball size balls.
- Preheat your griddle or cast iron pan on medium high heat.
- Flatten each dough ball a bit and then roll out on a floured surface forming a circle.
- To make a round shape roll out the dough and then make a ¼ of a turn of the circle and then roll and make another ¼ of a turn.
- Keep doing this until the dough is rolled out to ⅛ inch thick.
- You really want these to be very thin, almost like tissue paper because they do puff up while cooking.
- Place onto the hot skillet, and cook until bubbly.
- Flip and continue cooking the other side.
- Each side should cook about 30 seconds.
- Keep the cooked tortillas warm while you continue rolling and cooking the remaining tortillas (I just put mine in between paper towels or clean dish towels).