Tortilla Recipe: How To Make Homemade Flour Tortillas

2 cups all-purpose flour (plus about ½ -3/4 cup more for kneading)
1½ teaspoons baking powder
½ teaspoon salt
2 Tablespoons oil
¾ cup milk, room temperature

They are usually made with lard, but you can use oil (as I’ve done) or vegetable shortening. In fact, I’d say from my experience eating tacos and tortillas all across this great state, while lard is typical in Mexico and in the border towns on both sides, shortening becomes the preferred fat as your head Northward towards San Antonio.

And while corn remains very popular to hold such fillings as carnitas and al pastor, flour tortillas are almost always what you will find cradling your breakfast tacos and accompany your fajita plates.

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