Make your own tortillas and you'll be well on your way to hosting your very own Mexican feast. Here's a simple recipe that'll have you rolling and frying crisp tortilla rounds like a pro.

Serves
6

Preparation

15min

Cooking

5min

Skill level

Easy
By
Average: 3.8 (20 votes)
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Ingredients

  • 225 g bread flour, plus extra to dust
  • 60 g lard (see Note)
  • ½ tsp salt
  • 80–100 ml warm water

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Resting time 30 minutes

To prepare the tortillas, mix the flour and lard together, by rubbing the mixture between your fingertips until combined. Add the salt and then slowly add most of the water. Mix with a wooden spoon until the dough starts to come together, adding the remaining water if the dough looks dry. Turn out onto a floured bench and knead for 4–5 minutes until smooth. Divide the dough into 12 equal size balls, cover with plastic wrap and allow to rest for 30 minutes.

Dust a work surface with flour. Flatten each ball with your hands, then, using a rolling pin, roll into 15 cm rounds. Heat a small frying pan over high heat. Place a tortilla in the dry pan and cook for 45–55 seconds until small spots appear on the underside. Flip and cook for a further 30–45 seconds until the tortilla puffs up and small brown spots appear on that side also. Place in a tea towel to keep warm. Repeat with remaining tortillas.

 

Note

• You can replace the lard with vegetable shortening for a vegetarian tortilla.

 

Photographs by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Table by Ici et La; navy salt dish from The Fortynine Studio.