Thin and Tender Flour Tortillas Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated Jun. 02, 2020
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Lard-laden flour tortillas that are thin, tender, and flavorful. Joshua Bousel

Thin and semi-translucent thanks to plenty to lard, these flour tortillas are light and tender, with a mild yet delicious flavor. They're a perfect accompaniment to grilled and roasted meats and seafood like skirt steak, chicken, and shrimp, but we wouldn't be surprised if you also just ate a stack of them by themselves.

Why this recipe works:

  • Back lard gives these tortillas their mild yet delicious flavor.
  • Using both cold lard and cold water creates a more tender tortilla.
  • Cooking the tortillas very quickly in a hot cast iron skillet ensures maximum tenderness.

Note: Back lard is preferable for its very mild pork flavor, although more neutral tasting leaf lard or vegetable shortening can be substituted for great results. The tortillas are best eaten fresh and while still warm. They can be stored in the refrigerator and reheated individually in hot skillet or wrapped together in foil and placed in a warm oven.

For the best flour tortillas, choose your lard wisely.

Recipe Facts

4.3

(7)

Active: 20 mins
Total: 45 mins
Serves: 10 tortillas

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Ingredients

  • 2 cups all-purpose flour

  • 1 teaspoon kosher salt

  • 1/4 cup cold lard, preferably back lard (see notes)

  • 3/4 cup cold water

Directions

  1. Place flour and salt in the workbowl of a food processor fitted with a steel blade and pulse to combine. Add lard and pulse until mixture resembles coarse crumbs. Add water and process until a cohesive dough forms.

  2. Turn dough out onto a lightly floured work surface and knead until smooth, about 1 minute. Cover with a damp cloth or plastic wrap and let rest for 10 minutes. Divide dough into 10 equal pieces; roll each piece of dough into a ball. Cover dough with a damp cloth or plastic wrap and let rest an additional 15 minutes.

  3. Heat cast iron skillet, griddle, or comal over medium-high heat. Meanwhile, place one ball of dough on a lightly floured work surface and pat down into a flat disc. Using a rolling pin, roll dough out to a very thin 8-inch round. Place dough in skillet and cook until bubbles form on top side and bottom side has light browned spots, 15-30 seconds. Flip tortilla and cook until second side develops light browned spots, 15-30 seconds longer. Transfer tortilla to a plate and cover with dish cloth. Repeat with remaining balls of dough. Serve immediately while still warm.

Special equipment

Food processor, rolling pin, cast iron skillet

This Recipe Appears In

Nutrition Facts (per serving)
137 Calories
5g Fat
19g Carbs
3g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 137
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 10%
Cholesterol 5mg 2%
Sodium 127mg 6%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 3g
Vitamin C 0mg 0%
Calcium 4mg 0%
Iron 1mg 6%
Potassium 27mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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