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!
The mixer is loud, but definitely an essential part of tortillas. Shevi supervises.
Knead the dough for about 5 minutes to make it nice and stretchy.
Shevi is quite good at rolling the tortillas. Even wearing underpants!
There is a place for babies in the kitchen, too. Axl gives orders and helps roll the tortillas out.
We watch the first tortilla start to bubble. Axl decided this one needed a vent hole.
When it has a good number of bubbles, flip it with a fork!
This is about what they should look like after flipping. This one could have been a little browner. Simple, delicious. Definitely beats store-bought!
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.
