Although lard contains less saturated fat than butter and is a superior culinary fat and makes a tortilla true to its roots. If you choose authenticity, buy leaf lard (the highest quality) and substitute it for the shortening.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a medium mixing bowl combine flour, baking powder, and salt. Cut in shortening until combined. Gradually add warm water, tossing together until dough can be gathered into a ball (if necessary, add more water, 1 tablespoon at a time). Knead dough 15 to 20 times. Let dough rest for 15 minutes.

Instructions Checklist
  • For 8-inch tortillas, divide dough into 12 equal portions; shape into balls. (For 10-inch tortillas, divide dough into 8 equal portions; shape into balls.)

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • On a lightly floured surface, use a rolling pine to flatten out each ball of dough into an 8-inch (or 10-inch) circle. Stack the rolled-our tortillas between 2 pieces of waxed paper.

Instructions Checklist
  • Carefully peel off top sheet of waxed paper. Place tortilla, paper side up, on a medium-hot ungreased skillet or griddle. As tortilla begins to heat, carefully peel off remaining sheet of waxed paper. Cook tortilla about 30 seconds or until puffy. Turn and cook about 30 seconds more or until edges curl up slightly. Wrap tortillas in foil if using immediately. Makes 12 (8-inch) or 8 (10-inch) tortillas.

Spinach Tortillas:

Prepare as above, except add 1/3 cup very finely chopped, well-drained, cooked spinach with the flour.

Chili Powder Tortillas:

Prepare as above, except add 1 tablespoon ancho chili powder or chili powder to the flour mixture (add more water, if necessary).


Prepare tortillas as directed. Stack them, alternating each tortilla with 2 layers of waxed paper. Place tortillas in a freezer bag and freeze up to 6 months. Before serving, thaw at room temperature.

Nutrition Facts

89 calories; 2 g total fat; 1 g saturated fat; 0 mg cholesterol; 120 mg sodium. 15 g carbohydrates; 1 g fiber; 2 g protein;

Reviews (1)

12 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
Did I do something wrong? I thought I followed the recipe exactly, but when I cooked them they stayed completely white - I expected see brown "cooked" spots like you would see on regular tortillas. This was my first time making tortillas though, and I guess they tasted fine, so I guess that's really all that matters.