Homemade Flour Tortillas
In this recipe, we will see how to make ecial tortillas handed down from generation to generation and perfected over many years. Although my mom usually measures the recipe by hand, or "a tin tin", we've measured out all the ingredients and are excited to share this heartfelt family recipe with you guys! I hope you love it.
Video
Ingredients
- 5 cups Flour
- ⅓ cup Manteca/lard
- ¼ cup Milk Powdered
- 1 ½ tsp. Salt
- 1 ½ tbsp. Baking powder
- 2 cups Water Luke warm
Instructions
- Measure out 5 cups of flour and add to a mixing bowl.
- Add salt, baking powder, and powdered milk. Combine with your hands to mix.
- Add Manteca and use hands to combine thoroughly into the flour mixture. Make sure there are not any big pieces of Manteca not mixed in.
- Slowly add water, mixing each time to combine until it masa comes together easily.
- Put masa on a well-floured surface, and begin to knead with your hands. You will knead the dough for about ten minutes, until it has come together in a soft pillow of dough.
- Cut masa into equal parts. Start by cutting masa into four sections, and then cut four parts of each section, or you can just do what my mom did
- Roll out each tortilla until it is in circle and about a ⅛ of an inch thick, depending on how thick or thin you like them.
- Cook each tortilla on a preheated comal/griddle on each side for 30 – 45 minutes. Let tortillas cool completely before putting into a storage container.
- Store in the refrigerator for up to one week.
Notes
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