Flour Tortilla Recipe without Lard

Name: Flour Tortilla Recipe without Lard
Prep time: 10 min
Cook time: 20 min
Total time: 1 h
Yield: 12 Tortillas
Ingredients: 2 3/4 cups all-purpose flour; 1 1/2 teaspoons salt; 6 tablespoons vegetable shortening; 3/4 cup plus 2 tablespoons water; Vegetable oil for cooking

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4.7

48 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time:
30 mins
Total Time
1 hr
Servings
12 Tortillas
Calories
172 kcal
Course
Others
Cuisine
Mexican

Flour Tortilla Recipe without Lard

Francis Bryant

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Soft and pliable homemade tortillas. Learn how to make the best tasting soft and pliable homemade flour tortillas.

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Ingredients

Servings

2 3/4 cups all-purpose flour
1 1/2 teaspoons salt
6 tablespoons vegetable shortening
3/4 cup plus 2 tablespoons water 110°F
Vegetable oil for cooking.

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Instructions

Tortilla Dough
In a large mixing bowl whisk together the flour and salt.
Add shortening to the flour mix and mix until the shortening is blended into the flour. It's best to use your fingers for this.
Add warm water and mix to combine all ingredients.
Balls
Knead dough right in the mixing bowl or place dough on a lightly floured surface and knead until a large ball forms.
Pinch off about 2 tablespoons of dough to from 12 1 1/2-inch balls.
Place dough balls on a plate, cover with plastic wrap, and refrigerate for 30 minutes.
Cook Tortillas
With floured hands roll each prepared dough ball once again, then place on a lightly floured surface. Roll into a 7-8" circles.
Place a non-stick skillet, tortilla comal (griddle) on the stovetop and with a paper towel add vegetable oil, and lightly brush over the surface of the pan. Heat over medium heat.
Place rolled tortilla on the pan and cook until bubbles form (60-90 seconds), Gently flip the tortilla and cook the other side for an additional (60-90 seconds).
Place between a clean kitchen towel and repeat until all tortillas are cooked.

Notes

For doughy and thick tortillas add 1 teaspoon of baking powder.
Refrigerating the dough helps the dough hold together preventing it from becoming too sticky to roll properly.
Method adapted from America's Test Kitchen Cooking School.

Nutrition Information

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Serving 1g Calories 172kcal (9%) Carbohydrates 22g (7%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 3g (15%) Polyunsaturated Fat 5g Cholesterol 4mg (1%) Sodium 265mg (11%) Fiber 1g (4%)