Ingredients (Makes 24 Tortillas)
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- ½ cup Crisco or rendered lard
- 1 cup hot water
Step-by-Step Instructions
1. Combine Dry Ingredients
In a large bowl, whisk together flour, baking powder, and salt until evenly distributed.
2. Cut In the Fat
Add Crisco or lard; use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs (peas-size bits).
3. Add Hot Water
Pour in hot (not boiling) water gradually. Stir with a spoon or your hand until the dough begins to form.
4. Knead the Dough
Turn dough onto a lightly floured surface. Knead for 5–10 minutes until smooth and elastic. Long kneading builds gluten for soft, stretchy tortillas.
5. Rest the Dough
Divide the dough into 24 balls and dust with flour. Cover with a clean towel and let rest for 10–15 minutes. This relaxes the dough and makes rolling easier.
6. Roll Out Tortillas
On a floured surface, roll each ball into a thin circle (6–8 inches diameter), rotating and dusting lightly for evenness.
7. Cook Tortillas
Preheat a comal or dry skillet over medium-high heat. Cook tortillas 30–60 seconds per side, until they puff and show light golden spots. Keep warm under a towel while cooking the rest.
8. Serve Immediately
Use tortillas right away for best flavor and texture. They’ll stay warm and pliable under a towel until ready.
Tips for Perfect Tortillas
- Use lard for authentic flavor. Crisco works if preferred.
- Hot water helps develop softer, easier-to-roll dough.
- Proper rest time prevents the tortillas from shrinking back while rolling.
- Comal temperature should be hot enough to puff but not scorch the tortilla.
- Stack & steam: wrap cooked tortillas in a towel to keep them soft and warm.