Traditional, Handmade Flour Tortillas

Depending on where you live, it can be hard to find high quality international ingredients, even if they're from a nation that shares your border...
We are fortunate to have a thriving Latin American community in our area, but it can still be difficult from time to time to get access to some decent tortillas.

You know where this is headed. We made our own.

Much to nobody's surprise, we may have accidentally ruined store-bought tortillas for ourselves as these take less time to make than you're likely to spend in the grocery store and cost just about as much as America's favorite rapper.
...
...50 Cent.
Each batch of 12 costs about 50 cents, $.53 to be exact!
If that's not enough, the ridiculously tender, chewy texture will blow you away!!
We guarantee your quesadillas and wraps will never be the same.

Soft and Handmade Flour Tortillas

(approx. 90 mins; 60 mins prep and rest, 30 mins cook time)

(makes 12 medium tortillas)

(cost per batch: $.53)

2 1/2 cups (14 1/2oz) all-purpose flour
1 cup water (boiling)
1/3 cup lard
1 tsp salt
1/2 tsp baking powder

Start by sifting the flour into a large bowl and then add the other dry ingredients.

Add the lard and use your hands to fully incorporate it into the flour.

Next, very carefully and slowly add the water to the mix, stirring continuously as you go until it forms a ball of dough.
The water must be hot enough to allow the gluten in the flour to react, making a chewier, significantly more pliable tortilla.
That being said, the water is, of course, boiling, so again, be very careful!

When everything is all mixed together, turn the dough out onto a lightly floured surface and get ready for the best part!!

You're gonna knead that bad boy for a good 15-20 minutes. That's right, knead for up to 20 minutes.
Our advice, stream an episode of your favorite, light-hearted sitcom and just kinda zone out on the dough until the credits roll.

You'll know that the dough is ready when the surface is completely smooth.

Cut your dough into 12 pieces and roll them each into a ball.

Press the dough into small discs, about 1/2 inch thick.

Grab a damp towel and cover the prepped dough to let rest for 30 minutes before you roll them out.

Get your rolling pin and roll the dough into a circle, roughly 6-8 inches in diameter. Be sure not to use too much flour on your rolling surface as any excess will end up in your tortilla and taste... not so great.

Now, all that's left is to give them a quick cook.

Toss the rolled out dough onto an ungreased pan on medium heat for 30-40 seconds until bubbles just barely begin to form on the surface. Flip it over and heat for an additional 30 seconds.

At this point, you could remove the tortillas and store them in your fridge until you're ready to use them later or you could keep heating them until they begin to brown, about 30-45 more seconds on each side before serving.

This was one of those recipes that proves how much better food can be when you make it yourself. These tortillas have a beautifully light flavor and an unbelievable texture. The most unexpected benefit of going homemade was that ours were so chewy and pliable that, they just will not tear, no matter what you stuff them with, unlike the flimsy ones from the grocery store. The difference is staggering!!

Add in the aforementioned cost of just over 50 cents per batch and you've got perfectly made tortillas, ready for your next taco night, nachos, chicken wraps and so much more!!