Here is my new and improved flour tortilla recipe! I’ve been meaning to get this up for months and I’m finally getting to it. My old flour tortilla recipe is good but this one is just fantastic.
I can’t get enough of homemade flour tortillas. It makes all the difference in the world, I promise you. Store bought tortillas are trash compared to these. Of course I still buy store bought sometimes, but if you have an hour to make these homemade then I 100% recommend you try this recipe out. Dip them in queso, slather with butter, dip into homemade refried beans, or make tacos with them. They are super fluffy yet dense. They hold together perfectly when wrapped like a taco. They are simply perfect in every way. I am obsessed.
I grew up in south Texas, where the flour tortilla is a sign of a good or bad mexican restaurant. If you can’t get the tortilla right, then what’s the point of anything else? There are certain restaurants back in my hometown that I specifically go to for their tortillas. It’s a food I totally took for granted my whole life. Here in Atlanta, I’ve yet to find a tortilla that holds up to my standards. So instead, I make my own!
A traditional flour tortilla uses lard. Although I tried lard (which is not easy to find in Atlanta) and I much prefer rendered bacon fat instead. Both are fantastic but the bacon fat adds so much flavor it’s an undeniable win in my opinion. I could of course make my own lard, but that would take hours. Bacon fat takes minutes and it’s also a perfect thing to store in the fridge for whenever you need to use it.
Tip: Don’t overwork the dough. Mix it together until just incorporated and allow it to rest for at least 30 minutes or up to an hour while covered. Do not skip this step. Allowing the dough to rest will help your tortillas stay pliable and be able to puff up while they cook. When it comes to cooking the flour tortillas, use a heavy pan (like cast iron) and cook on high heat. You want the pan to be nearly smoking. This allows the tortillas to stay fluffy and light. If you cook on a lower heat, the tortillas will become crunchy and stiff.
WHITE QUESO, AVOCADO PURÉE, + GUAJILLO CHILI HOT SAUCE
CROCK POT MEXICAN SHREDDED BEEF
TRADITIONAL FLOUR TORTILLAS
Prep time: 1 hour
Cook time: 12 minutes
Total time: 1 hour 12 minutes
Serves: 1 dozen medium sized tortillas
INGREDIENTS:
- 2 cups + 1 tbsp all purpose flour, plus more for dusting the surface
- 2.5 tbsp rendered bacon fat, chilled
- 1 tsp salt
- 1 tsp baking powder
- 1 cup whole milk
DIRECTIONS:
- Place the flour, salt, baking powder and bacon fat into a large bowl. Use a fork to cut in the bacon fat into the flour. It should turn into a flaky/chunky flour once you cut in the fat.
- Pour in the milk and mix together with your fork. Continue to mix until the dough comes together. If the dough is still too wet and sticking to your hands, add small amounts of flour until it becomes the right consistency.
- Work the dough into a ball. Place the dough in a bowl and cover with a damp towel/or plastic wrap. Allow to rest for 30 minutes or up to an hour.
- Once rested, start to form dough balls. About 1.5 inches in width. Repeat till all the dough is used.
- Dust a clean surface with flour and begin to roll out your tortillas. Take a ball of dough and smash it with the palm of your hand to create a thick saucer shape. Then take a rolling pin and roll the tortilla into a circle until about a 1/5 or a 1/4 inch thick.
- Heat a large cast iron skillet to high heat. Once the skillet is slightly smoking you can begin cooking the tortillas. Place the tortilla in the hot skillet and cook for about 30 seconds a side. (Once the tortilla is in the skillet, bubbles should form. That’s when you know it’s time to flip.) *adjust heat if necessary*
- Place the tortillas in a towel to keep warm. Best if eaten immediately while hot!