The authentic Mexican flour tortillas are the real deal, straight from the streets of Mexico to your own kitchen. They are made with lard, flour, salt, and warm water and that is it! And that makes a perfectly soft, flavorful, and most importantly, pliable tortilla! There is nothing worse then putting time into making homemade tortillas for them to cook into a crispy shell. That is the worst and we have had that happen many times before discovering this recipe.
We don’t make these all the time, because it is definitely a labor of love and takes time and effort. But, if you want to make your Mexican meal truly authentic, then these tortillas are the way to go. They are so good and are the perfect burrito or taco holder. We typically make these taco sized cause we eat tacos at least once a week, but burritos are just as easy to make with this recipe.
The last time we made these tortillas, we made our homemade crockpot carnitas to stuff in them, and then topped the meat off with our homemade pico de gallo and our roasted green tomatillo salsa. Each one of these recipes together create an explosion of flavor in your mouth! You will want to eat at least 5 tacos!
We make a decent sized batch as well with our Tortillada press and keep them warm in our Blackstone tortilla warmer. Both are game changers in making homemade tortillas! Anyway, next time you are in the mood for a good taco, remember to make these incredible tortillas cause once you eat one, you might as well say goodbye to the whole batch cause they will be quickly eaten up! Comment below to let us know what you think and remember to go and get fooding!
Recommended Products
As an Amazon Associate and member of other affiliate programs, We earn from qualifying purchases.
Authentic Mexican Flour Tortillas
(No Ratings Yet)
Loading...Authentic Mexican Flour Tortillas made in your kitchen! Only 4 ingredients to make the tastiest, softest, and pliable tortillas! Yum!
Ingredients
- 3 1/3 cup flour
- 1 1/2-2 cups warm water
- 1/2 TBLS salt
- 1/2 cup manteca lard
Instructions
Pour your flour and salt in a large bowl and stir to combine.
Crumble up the lard into your dough, and with your hands, combine it with the flour. It will be crumbly, and will be like a pie dough consistency.
Start by pouring 1 cup of warm water into the dough and start combining with your hands.
Continue this process until all water it poured into the flour and is mixed in. The dough should be very sticky and sticking to your hands.
Pour the dough out onto a lightly floured surface and start hand kneading. This process with take about 10 minutes, and the dough with magically come together and eventually be smooth. Be patient and if you need a little flour, only use the smallest amount. The dough should still be very soft and elastic like, just not sticking to your hands.
Shape the dough into a nice round ball.
Rub a small amount of lard over your hands and pat over the dough ball, and then cover completely with plastic wrap.
Let the dough sit for about 30-40 minutes. The dough will be done once you can drag your finger down the side of the dough, and it melts like frosting.
Rub your hands again with lard and start by pinching off ping pong sized balls and rolling into smooth balls. Place the ball in a greased sheet pan, and repeat the process (including putting lard on your hands every few times) until all the dough is rolled. This will make burrito sized tortillas, so make them smaller if you want taco sized.
Once all are rolled out, rub tops of dough balls with lard again and cover with plastic wrap for at least 20 minutes to rest again, or until you are ready to cook them.
With a tortilla press or rolling pin, roll out the dough ball super thin. Might need to use a little lard with the tortilla press to help press it out evenly, or a little flour with the rolling pin.
Cook the tortilla in a low heat cast iron skillet, or griddle if you don't have a cast iron.
Place cooked tortillas in a towel that is in a tortilla warmer to keep them nice and warm. This will help them from not drying out and getting hard.
Eat immediately or use throughout the next week. Enjoy!
Notes
1. We used all purpose flour for this recipe and it works great. If you want a more specialized tortillas flour, there are great options on amazon. Just do not mix brands of flour. The tortillas will not have the right consistency. --- 2. Make sure the water is warm when adding to the dough and lard. This will help the lard to melt together in the flour when mixing. --- 3. It is crucial that the dough is still wet and sticky when pulling out to knead. This will keep the dough nice and soft throughout the entire process. --- 4. Do no't skip the amount of time to knead the dough. Kneading softens the dough and activates the gluten in the flour so make a pliable tortilla. Same with after putting lard or the dough balls to keep soft. --- 5. When rolling out the dough into balls, it is important to always have your hands greasy with lard. It will help also to keep the dough nice and soft. --- 6. The amount of salt in the dough is up to you. We like them a little saltier so add more or less salt to your taste. --- 7. When rolling or pressing out the dough, they need to be super thin and evenly pressed out. Feel free to hand pull the tortilla out a little too to get thinner. The thinner the tortilla the more flexible is will be. --- 8. Make sure to not cook the tortillas too long. They should have little golden brown spots all around, and that is a good indicator they are done. --- 9. It is key to keep the tortillas warm right as they come off, which is why having a tortilla warmer is important. See our product recommendation for the one we use and love up above. If you don't have one, use a container with a lid of some sort, and wrap inside with a towel. This well keep them warm and soft. --- 10. You can freeze these in a freezer for up to 3 months, and can be in the fridge for up to a week. --- 11. This is not a recipe to be rushed. If you put in the time and are patient, you are guaranteed to get a wonderful soft tortilla!
