tortilla freshly made on a plate

Making your own tortillas at home is so quick and easy – once you’ve tried them, you’ll never look back!

Follow this step-by-step recipe to get them perfect every time. The trick is to fry the dough quickly in a dry pan – flour tortillas should not be greasy, but rather flexible and easy to roll up when you pile on your delicious fillings.

HOW TO MAKE FLOUR TORTILLAS

Serves 4

500g plain flour, plus extra for dusting
Optional: ½ tablespoon baking powder
70g vegetable shortening
70g lard

  1. In a medium bowl, combine the flour with ½ tablespoon of sea salt and baking powder, if using, and stir to combine.
    tortillias_1
  2. Add the vegetable shortening and lard and rub them in with your fingertips until thoroughly incorporated.
    tortillias_2
  3. Pour in 350ml lukewarm water and knead softly for 2 to 3 minutes, then cover with a tea towel, and allow to rest for 15 minutes.
    tortillias_3
  4. Using your hands, shape the dough into balls the size of golf balls.
    tortillias_4
  5. Roll out each ball on a lightly floured surface, keeping an even round shape, to make thin disks about 12cm each in diameter. Stack them on top of each other as you go, interleaved with sheets of greaseproof paper.
    tortillias_5
  6. Heat a griddle pan or frying pan over a medium heat and cook the tortillas for 1 minute, or until the dough blisters. Turn over and cook for another 30 seconds on the other side (you might need to do this in batches).
    tortillias_6

Use as a base for Margarita’s delicious pork enchiladas, burritos or quesadillas. Of course, tortilla’s aren’t just for dinner, you can also try making these tasty breakfast tortillas:

 

For more filling inspiration, check out our collection of Mexican recipes.

Recipe from Mexico: The Cookbook by Margarita Carrillo Arronte, published by Phaidon.


About the author

Margarita Carrillo Arronte

Born in Mexico, Margarita Carrillo Arronte has dedicated more than 25 years to researching, studying, teaching and cooking Mexican cuisine. From 1996 to 2006, she was the Mexican Ministry of Agriculture’s chef and organised Mexican food festivals and gala dinners across North America, Europe and Asia. In 2010, she led a campaign to get Mexican cuisine recognised as a UNESCO cultural property. In addition to teaching Mexican cuisine at Cucul Cultura Culinaria AC and the National University of Mexico, Carrillo Arronte is also the leader of the Slow Food movement in Baja and runs the restaurants Don Emiliano (San Jose del Cabo) and Casa Mexico (Mexico City). She lives in Mexico City. Mexico: The Cookbook by Margarita Carrillo Arronte is published by Phaidon.

Margarita Carrillo Arronte


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