Recipe For Flour Tortillas With Lard

Recipe For Flour Tortillas With Lard

Lard is an excellent way to add texture and flavor to these flour tortillas as they warm up, giving a pleasant bite when heated up. Vegetable shortening will also work, though its ratio with flour might differ significantly.

Preheat an ungreased griddle or skillet on medium-low heat and lightly flour your work surface before placing one dough ball into the pan.


Home-made flour tortillas offer an unrivaled experience compared to their mass-produced supermarket counterparts. Not only are they light, tender, and unique in flavor, but their texture changes as you cook and warm them up! It is pliable enough to wrap around everything from tacos, fajitas, soups, or stews and serves as the ideal base for salsas and sauces!

Lard is optional but highly recommended in this recipe as it provides richness and helps them stretch out as they cook. Butter or shortening may also be substituted, though their consistency won’t match that of lard.

Combine flour, baking powder, and salt in a large bowl. Incorporate the lard either using your fingers, pastry blender, or fork (if using vegetable oil, combine it with vegetable oil in step 3). Gradually drizzle hot water into the mixture while whisking rapidly until it becomes an irregular mass.

Knead the dough until it becomes cohesive and less sticky, then cover with a damp cloth and leave to rest for at least an hour before refrigerating it.

Once the dough has rested for an adequate period, heat an unseasoned griddle or skillet to medium heat and dust your work surface and rolling pin with flour to prevent sticking. Roll each ball of dough out into gaunt circles that you can see through. 

After cooking is complete, keep tortillas stacked neatly inside a towel until ready for service.


Homemade flour tortillas can be both simple and cost-effective to create at home, with their fresh flavors offering more satisfaction than mass-produced supermarket varieties. 

Instead of all-purpose flour, opt for an artisanal blend with local grains like Sonora wheat, which tends to have more flavor, or try switching up with whole-wheat flour for something with slightly sweeter notes that still deliver earthiness.

Combine flour, baking powder, salt, and lard in a large bowl using a pastry cutter until they resemble coarse crumbs. Gradually add less-warm water until your dough just comes together; transfer to a flat surface and knead gently 30-40 times (until more cohesive and less sticky) before covering it with a tea towel for about an hour for resting purposes.

Pinch off golf-ball-sized pieces of the dough that have rested and roll them into smooth balls. Knead each ball on a lightly floured work surface until it resembles dinner roll texture; when ready to cook, heat a skillet or pan on medium-high; place one rolled tortilla onto it until its first side develops tiny bubbles and golden spots, flip, and cook both sides – repeat until all your tortillas are done!


Lard is essential to making delicious flour tortillas; its melting properties enhance both their soft texture and keep them together better on the grill.

Whisk flour, baking powder, and salt; rub in lard until mixture resembles cornmeal. Gradually mix in warm water using either a fork dough hook (or your hands) until dough clings to the hook/hands and is smooth and elastic – approximately two minutes on speed 2. Alternatively, use your stand mixer and knead for two minutes on speed 2.

Once your dough is prepared, divide it into golf-ball-sized pieces. Roll each into thin round tortilla shapes using a lightly floured work surface (or rolling pin). Don’t worry if they don’t come out ideally; with practice comes improvement!

Heat a large skillet or griddle over medium-high heat. Once hot, add one tortilla at a time and cook it until its surface bubbles and develops golden-brown spots, approximately 40 seconds. Flip and continue cooking until its flip side has golden spots as well, about 15-20 seconds more, before moving it onto a plate covered with a towel for storage until required. 

Repeat these steps with remaining tortillas – cooking only small batches at a time allows steam to penetrate more effectively to help prevent them from drying out. At the same time, warm oven storage also keeps them soft and moist while keeping their flavors intact until required!


Discover a delightful flour tortilla alongside your favorite Mexican or Tex-Mex dish! Use it as a wrap or shell for tacos, fajitas, burritos, and more—or use our South-of-the-Border Chopped Salad recipe!

Mix flour, baking powder, salt, and shortening/butter (or lard, if applicable) in a large bowl before working the fat into it with your fingertips or pastry blender until crumbly and well integrated into the mix. Pour hot water over your dough – this will soften it and make rolling easier!

If using a stand mixer, mix at speed 2 for approximately four minutes until the dough becomes elastic and smooth. For hand kneading, allow the dough to rest for several minutes after being mixed by hand.

On a lightly floured surface, use a rolling pin to roll each piece of dough into a smooth ball. When ready to cook a tortilla, heat a griddle or skillet over medium-high heat. 

Place your tortilla onto it so that the cool side faces up (this should drape over your hand). Your griddle/skillet should then be hot enough that the bubbles should start appearing within 20-30 seconds – you should see bubbling and puffing occurring as soon as the tortilla hits it.

Once your tortilla has achieved a bubbly and golden-brown bottom, use a spatula or tongs to flip it and continue cooking for another 30 seconds before taking it off the griddle/skillet and stacking or wrapping it in a clean kitchen towel for safekeeping.

Repeat these steps for all remaining pieces of dough as necessary – cooking in batches if necessary.


In conclusion, mastering the art of crafting homemade flour tortillas with lard is a culinary journey worth taking. As we’ve explored, the combination of simple ingredients—flour, water, salt, and the secret ingredient, lard—transforms into a versatile and flavorful staple that can elevate any meal. 

The process may seem traditional, but the results are undeniably exceptional.

Beyond the delicious outcome, a certain satisfaction comes with creating a foundational element of so many beloved dishes from scratch. Whether you’re a seasoned chef or a kitchen novice, this recipe allows you to connect with the heart of authentic Mexican and Tex-Mex cuisine.

So, don your apron, dust your hands with flour, and embark on this delightful journey. Let the aroma of freshly cooked tortillas fill your kitchen, and relish in the joy of sharing a homemade touch with your loved ones. Because sometimes, the most memorable meals are the ones made with a bit of extra love and a touch of tradition.





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