For years, I’ve been trying over and over to make homemade tortillas with very little success. They always turned out like a big cracker. It was quite depressing, as tortillas are my all time favorite comfort food. I remember eating my nana’s homemade tortillas as a young child. So delicious. Then my friend Elaine sent me this link that described in detail how to make tortillas. From what I understand, though, the link isn’t working 🙁 I did print it out and will scan and upload it when I return from camping. As long as I give them credit, I’m not violating any copyright laws, right? The basic recipe goes something like this:
2 cups of flour
1/2 teaspoon of salt
3 tablespoons of lard
2/3 cup of water.

Mix flour and salt together. Melt lard in water and slowly pour into flour mixture. Knead a few times. Dough should not be wet, but should not be dry. If wet, add more flour; if dry, add more water. Allow to rest for 1 hour. Separate into balls, cover with a damp cloth, and allow to rest for 10 to 30 minutes. Very simple. In fact, this was written up by memory, because it’s very easy to remember!

I wanted to make 4 batches of this to take with us camping. The kids love homemade tortillas, and it’s a very clean snack. At first, I just quadrupled the recipe and had Chris pour the lard water for me since my arms can’t really pour such a heavy amount. I instructed him to pour slowly, but he didn’t listen. The dough turned out awful. It had the consistency of gooey mashed potatoes. I added more flour, but it was beyond saving. I fired Chris and decided to just make 4 small batches. It’s very quick to make, so it wasn’t a big deal. But take note – pour the lard water SLOWLY. I made this in Betsy using just my dough hook, and it turned out perfect.

This is about halfway through cooking. My balls waiting for me. If you make them too big, they are difficult to keep round and to transfer to the skillet. I made mine big this time. Next time, I’ll probably go smaller.

All rolled out and waiting to put on the skillet.

Not very round, but working on that! Place on skillet. Once it puffs up a little, flip it over.

Cook on this side about 30 seconds, and then flip BACK over to the first side. So the first side will get cooked twice.

Once it puffs up again, remove it from the skillet and place in a towel to keep warm.

These are very soft and pliable. They don’t crack at all when rolled.

All rolled up.

And as it unrolls, you can see no cracks, not tears. Very soft and absolutely delicious!

Leave a Reply

1 comment

  • I make these too. I don’t always get it right for some reason though. Just an FYI, recipes are not copyright. The ingredients are not anyway. Just write your own directions for using it and you should be okay. I always give credit and a link when I use someone’s recipe though.