You haven’t lived until you have had real homemade tortillas made with real lard. These tortillas are made from real pasture-raised, not hydrogenated vegetable oil or hydrogenated lard. This versatile tortilla recipe makes delicious tortillas that have amazing texture and are nothing like store-bought. They are worth the work! Here’s my method and some pictures of me and my helpers making tortillas!
We ate the tortillas before we remembered to take a final picture. Oh well!
Use them for homemade soft tacos, breakfast burritos, or to dip in lacto-fermented salsa and sour cream.
- 4 cups organic, unenriched white flour
- 2 tsp baking powder
- 3 tsp sea salt
- ½ cup melted pasture-raised lard
- 1 ½ cups warm unsalted broth or water (or combination). If using salted broth, reduce sea salt accordingly.
- Add dry ingredients to stand mixer fitted with dough hook and turn on low. Pour in melted lard and mix briefly until mixture is fairly uniform. Pour broth/water in all at once and continue mixing until well combined. Knead at medium speed for 5 minutes. Cover and let rest for 10-20 minutes.
- Divide dough in half and then each half in half and continue working this way until you have 16 balls (for medium tortillas). Roll into rounds of desired thickness on a floured board and cook on a preheated cast iron griddle over medium heat. Cook the first side until bubbles appear. Flip with a fork and cook until brown spots appear on the bottom, about 2 minutes total. Adjust heat if the tortillas cook too slowly (and get crisp) or if they cook too quickly (the bubbles start to burn).
- Remove cooked tortillas to a plate and cover to keep moisture and heat in.
- For this particular batch shown, I used 1 cup of sprouted whole wheat flour plus 3 cups of unenriched white flour. I also used homemade chicken broth to improve the mineral content.
- Tortillas store best either on the counter-top for 1 day, or very well-wrapped in the freezer for several months. Storing them in the refrigerator tends to dry them out. Reheat them in tightly-wrapped foil in the oven or briefly on a cast iron griddle.