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 hightest quality) and substitute it for the shortening.

Source: Better Homes and Gardens


Recipe Summary

30 mins
15 mins
1 min
46 mins
12 (6-inch) or 8 (8-inch) tortillas


Ingredient Checklist


Instructions Checklist
  • In a medium bowl combine flour, baking powder, and salt. Using a pastry blender, cut in shortening until mixture is combined. Gradually add the warm water, tossing dough until it can be gathered into a ball (if necessary, add more water, 1 tablespoon at a time). Knead dough 15 to 20 times. Cover and let dough stand for 15 minutes.

  • For 6-inch tortillas, divide dough into 12 portions; shape each portion into a ball. (For 8-inch tortillas, divide dough into eight portions; shape each portion into a ball.) On a lightly floured surface, use a rolling pin to flatten each portion into a 6-inch (or 8-inch) circle. Stack the dough circles, separating them with sheets of waxed paper.

  • Place tortillas, one at a time, on a medium-hot ungreased skillet or griddle. Cook tortilla for about 30 seconds or until puffy. Turn and cook for about 30 seconds more or until edges curl slightly. Wrap tortillas in foil to keep warm.


To freeze tortillas, stack them separated by sheets of waxed paper. Place the stack in a moistureproof and vaporproof resealable plastic freezer bag and freeze for up to 1 month. Thaw completely before using.

Nutrition Facts

89 calories; fat 2g; saturated fat 1g; carbohydrates 15g; mono fat 1g; poly fat 1g; insoluble fiber 1g; protein 2g; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; folate 36.3mcg; sodium 117mg; potassium 21mg; calcium 10.1mg; iron 0.9mg.