Flour tortillas are such a wonderful part of Mexican cuisine however, store-bought tortillas usually have a long list of less than wonderful ingredients. These made from scratch flour tortillas taste better than store bought and are a more nutritious option. Once you taste homemade tortillas you won’t want to go back to the processed version.
Store bought flour tortillas have a long list of ingredients that look something like this:
Enriched Bleached Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Vegetable Shortening (Interesterified And Hydrogenated Soybean Oils), Contains 2% Or Less Of: Salt, Sugar, Baking Soda, Sodium Acid Pyrophosphate, Distilled Monoglycerides, Enzymes, Fumaric Acid, And Calcium Propionate And Sorbic Acid (To Maintain Freshness)
GROSS! Yes, you read it correctly, they even contain hydrogenated soybean oil! Hydrogenated oils are full of trans fats which raise LDL cholesterol, and increase the risk of heart disease, stroke, and type 2 diabetes! Keep this stuff out of your kitchen and away from your loved ones.
Homemade tortillas have simple ingredients: flour, water, lard, salt, and baking powder. It is a common misconception that lard is unhealthy. Lard is safe to eat and it got its bad reputation from the food industry seeking to boost its profits.
To start the recipe mix together flour, salt, and baking powder. Then use a pastry cutter to mix in the lard, just until its a crumbly mixture.
Next, add hot water, and mix until it forms a rough dough.
On a floured work surface, knead the dough into a ball for about two minutes until it is smooth.
Roll the dough into 16 equal sized balls and flatten out into discs. ( I used a kitchen scale to make them all the same weight, just weight the whole dough first and divide the total weight by 16). Once the are patted into discs cover with a towel for 15 minutes.
When the 15 minutes are up lightly flour a work surface and roll out your discs into a 6 to 7 inch tortilla, then cook each tortilla on medium heat ( I love to use a cast iron skillet) until they start to bubble and brown (maybe 30 seconds per side).
If you are using the tortillas soon, place them in a tortilla warmer. I will be using mine in the future so I froze 2 packs of eight in vacuum-seal bags. To do this you have to let them cool completely before sealing.
Now I have fresh and healthy homemade tortillas for my next taco night!
- 3 cups Flour
- 1.25 cups water hot
- 1/4 cups lard
- 1 tsp salt
- 3/4 tsp baking powder
- 1. Mix together the flour, salt, and baking powder.2. Add the lard using a pastry cutter to combine, until the mixture is crumbly.3. Add the water and stir until a rough dough forms.4. Place the dough onto a floured work surface and knead for about two minutes until it is smooth. 5. Divide the dough into 16 equal portions. Roll the dough into balls then flatten into 16 discs.6. Cover with a clean kitchen towel and let sit for 15 minutes.7. Roll the discs into 6 to 7 inch tortillas and cook in a skillet on medium to medium high heat for about 30 seconds each side (once the tortilla starts to bubble flip it). 8. Put in a tortilla warmer and use right away. If you are using later let them cool completely then seal. ( I freeze mine for later use)