Homemade Flour Tortillas
Ingredients
- 225 grams Sonoran
or all-purpose flour
- 25 grams Roasted or whole wheat flour)
(optional, see note below
- 1/2 teaspoon salt
- 40 grams lard
bacon fat, duck fat, vegetable shortening or butter
- 7/8 cup hot water)
(see below
Directions
- 1
Mix the two flours and the salt in a bowl. Add the lard and, using your fingers, work it into the flour until you have a texture similar to a coarse meal.
- 2
Meanwhile, heat some water on the stove to a simmer. When it's hot, measure out a scant cup of water, about 7/8 of a cup, and add most of it to the flours. Mix well with a fork at first because it will be too hot to work with your hands. You want to see everything incorporated into a very pliable dough that is just short of being sticky. Sometimes it takes only 3/4 of a cup, sometimes a bit more. Never more than 1 cup of water, though.
- 3
When the dough is cool enough to handle, knead it vigorously for 5 minutes. It should be a soft, pliable dough that is not sticky.
- 4
Now, using your thumb and forefinger, squeeze off a ball of dough about the size of a walnut. Typically this is about 40 to 45 grams. You will eventually get all your balls within a few grams of each other without effort, but it takes practice. Squeezing off the balls keeps the gluten structure intact and makes for a better tortilla. Give each ball a roll to make it a ball and set it in a plastic bag. Do this with all the flour, re-kneading if you must. Set the balls to rest in the bag for 2 hours.
- 5
Heat a comal or flattop to about 450F. Get your tortilla press out. If you don't already have them, you need two thin sheets of plastic to line it. I cut them from produce bags. You don't want thick plastic here. Take a dough ball out of the bag and re-roll it into a ball. Set it in the center of the press, then set the other sheet of plastic on it. Gently press it into a disc, then lever the top of the press down hard. Remove the plastic and set the flattened dough on your hand while you carefully remove the second piece of plastic.
- 6
Carefully lay the tortilla on the comal and let it sit there until you see lots of little bubbles, about 30 to 45 seconds. Flip the tortilla, using a spatula if needed. Let this cook another 30 to 45 seconds, then flip one more time. By now the tortilla should have ballooned up in places. Move each finished tortilla to a tortilla warmer lined with paper towels, or set them in a kitchen towel, covered to steam and stay warm.
Homemade Flour Tortillas
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About this Recipe
Craving the unmistakable aroma and supple texture of fresh, warm tortillas right from your kitchen? These Homemade Flour Tortillas bring that authentic, comforting experience directly to your table, far surpassing anything you'll find in a package.
This recipe works by thoughtfully combining a blend of quality flours, including traditional Sonoran or all-purpose flour, with a specific type of fat and hot water. The choice of fat, whether it's rich lard, savory bacon fat, unique duck fat, or even reliable vegetable shortening or butter, plays a crucial role in creating a wonderfully pliable and flavorful dough. The precise amount of hot water contributes to the dough's elasticity, which is essential for achieving that characteristic soft, stretchy texture.
Prepare for a truly transformative culinary experience. You can expect tortillas that are incredibly soft, yielding, and subtly chewy, with a delicate, savory flavor that hints at the fat used. If you opt for the roasted or whole wheat flour, you'll find an added depth and nutty nuance. These tortillas emerge from the pan with just the right amount of tenderness and elasticity, perfect for holding your favorite fillings without tearing. They offer a simple yet profoundly satisfying taste that is the hallmark of truly homemade goodness.
Customization & Variations
One of the beauties of these tortillas is their adaptability. You can easily swap between Sonoran flour for a traditional touch or all-purpose flour for everyday convenience. For an extra layer of flavor and a slightly more robust texture, incorporate the optional roasted or whole wheat flour. The choice of fat is also flexible: experiment with rich lard, smoky bacon fat, gourmet duck fat, practical vegetable shortening, or classic butter to fine-tune the flavor to your preference. Each fat will lend its unique character to the final tortilla.
Serve these warm flour tortillas with anything from classic tacos and burritos to simple quesadillas or as a side to a hearty bowl of chili. Their fresh flavor makes them a versatile staple for countless meals and culinary adventures.