Traditional Flour Tortillas with Lard

These flour tortillas are made the traditional way with lard (manteca), which gives them their characteristic flakiness and tender texture. While you can substitute vegetable shortening, I wouldn’t.

Ingredients

  • 3 cups (375g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ⅓ cup (75g) lard, room temperature
  • 1 cup (240ml) warm water
  • Extra flour for rolling

Method

  1. Make the Dough:

    • Whisk together flour, salt, and baking powder
    • Add lard and work into flour with fingertips
    • Mixture should resemble coarse crumbs
    • Gradually add warm water while mixing
    • Knead until smooth, about 5 minutes

  2. Rest the Dough:

    • Cover dough with plastic wrap or towel
    • Let rest at room temperature for 30 minutes
    • This allows gluten to relax for easier rolling

  3. Divide and Shape:

    • Divide dough into 12 equal portions
    • Roll each portion into a ball
    • Cover balls with towel
    • Let rest 10 minutes

  4. Roll the Tortillas:

    • Heat skillet or comal over medium-high heat
    • Roll each ball into a thin circle (⅛ inch thick)
    • Use plenty of flour to prevent sticking
    • Aim for 8-inch diameter

  5. Cook:

    • Place tortilla on hot skillet
    • Cook about 30 seconds until bubbles form
    • Flip and cook 30 seconds more
    • Flip once more for 10 seconds
    • Tortilla should have light brown spots

  6. Keep Warm:

    • Stack cooked tortillas in kitchen towel
    • Keep wrapped to stay warm and soft
    • Let steam in towel for most tender results