Basic Homemade Flour Tortillas
This is a really basic recipe and uses stuff I always have at home - flour, crisco, water, and salt. It will make ~4-6 burrito tortillas or ~13-15 taco-sized tortillas.
Ingredients
- 250 g AP flour
- 4 g Diamond crystal kosher salt
- 62.5 g Crisco (or lard, tallow, butter, any fat)
- 137.5 g very hot water (just under boiling, ~190F)
Instructions
- Mix flour and salt in a bowl. Crumble fat into flour until pebbly. If you have a food processor, use it. Run on the dough setting for ~10 seconds.250 g AP flour, 4 g Diamond crystal kosher salt, 62.5 g Crisco
- Pour hot water (190F) into mixture and stir until shaggy dough forms. Use a wooden spoon at first so you don't scald yourself. The water will cool rapidly.137.5 g very hot water
- Knead the dough 1-2 minutes until smooth.
- Then put in a bowl and cover and rest 30 minutes.
- Portion dough: 75g for burritos, 30g for street tacos.
- Roll out dough balls with a rolling pin.If you're struggling to roll them, toss in AP flour and shake off excess.
- Heat cast iron skillet to medium-low.
- Cook tortillas ~30-60 seconds overall, flipping when bubbles form.
- Transfer to warm towel to continue cooking.
Notes
If you don't like charring, flip every 10 seconds or so until you're happy.
If you want more even browning, press down on the bubbles on the first flip.