Ingredients
- 3 cups (375 g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 5 tablespoons (70 g) vegetable shortening, lard, or softened butter
- ¾–1 cup (180–240 ml) warm water, as needed
Step-by-Step Instructions
1. Mix the dry ingredients
In a large bowl, whisk together the flour, salt, and baking powder.
2. Add the fat
Add the shortening, lard, or softened butter. Rub it into the flour with your fingertips until the mixture looks like fine crumbs.
3. Add warm water
Gradually pour in the warm water while mixing with a spoon or your hands. Start with ¾ cup and add more only if needed.
4. Knead the dough
Transfer the dough to a lightly floured surface. Knead for about 5–7 minutes, until smooth and soft. The dough should be slightly tacky but not sticky.
5. Rest the dough
Place the dough in a bowl and cover it with a clean kitchen towel or plastic wrap. Let it rest for 30–45 minutes. This makes the tortillas much easier to roll.
6. Divide into balls
Divide the dough into 12–14 equal pieces. Roll each piece into a smooth ball.
7. Rest again
Cover the dough balls and let them rest for another 10–15 minutes.
8. Roll the tortillas
Lightly flour your work surface. Roll each ball into a very thin circle, about 7–8 inches (18–20 cm) wide.
Try to keep the thickness even so the tortillas cook properly.
9. Heat the pan
Heat a dry cast-iron skillet or heavy frying pan over medium-high heat. No oil is needed.
10. Cook
Place one tortilla onto the hot pan. Cook for about 30–45 seconds, until small bubbles appear and light brown spots develop.
Flip and cook the other side for another 20–40 seconds.
Avoid overcooking, or the tortillas can become hard.
11. Keep them soft
Immediately transfer each cooked tortilla to a clean kitchen towel and cover it. Stack the tortillas as you cook them—the trapped steam keeps them soft and flexible.
12. Serve
Serve warm with tacos, grilled chicken, scrambled eggs, beans, cheese, or your favorite fillings.
🌮 Tips for Extra-Soft Tortillas
- Don’t add too much flour while rolling.
- Give the dough enough resting time.
- Use warm water, not cold water.
- Don’t overcook the tortillas.
- Keep cooked tortillas covered while making the rest.
Yield: 12–14 tortillas
Prep Time: 15 minutes
Resting Time: 45–60 minutes
Cooking Time: 15–20 minutes
Total Time: About 1 hour 15 minutes
