Authentic Mexican Tortillas

Recipe View In a large bowl, whisk together the flour, baking powder, and salt. (5 minutes)

Recipe View Cut in the shortening or lard using a pastry blender or your fingertips until the mixture resembles coarse crumbs. If the mixture seems too dry, add 1-2 tablespoons more shortening. (10 minutes)

Recipe View Gradually add the hot water, mixing until a soft dough forms. The dough should come together without being sticky. (5 minutes)

Recipe View Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 3-5 minutes. (7 minutes)

Recipe View Cover the dough with a clean dish towel and let it rest for at least 1 hour, or up to 2 hours, at room temperature. This allows the gluten to relax, resulting in softer tortillas. (120 minutes)

Recipe View Divide the dough into 12 equal-sized balls. (5 minutes)

Recipe View On a lightly floured surface, roll each ball into a thin circle, about 6-8 inches in diameter and approximately 1/8-inch thick. (20 minutes)

Recipe View Heat a cast iron skillet or griddle over medium heat until hot. (5 minutes)

Recipe View Place one tortilla in the hot skillet and cook for 30-60 seconds per side, or until lightly browned and slightly puffy. (1 minute)

Recipe View Transfer the cooked tortilla to a clean kitchen towel or tortilla warmer to keep warm. Repeat with the remaining tortillas. (1 minute)