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Flour Tortillas

Not only do they taste much better than store-bought tortillas, but they are extremely cheap to make using only three ingredients, well four, if you count water! The one thing that sets homemade flour tortillas apart from store-bought? The use of lard. 
Course Side Dish
Cuisine Mexican
Keyword bacon fat, flour, lard, taco, tortilla
Prep Time 20 minutes
Cook Time 10 minutes
Servings 12 (6-inch) tortillas.


  • 2 cups all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ cup pork lard, melted if needed


  • In a large bowl whisk together the flour and salt. Stir in the pork lard and ¾ cup warm water. Turn onto a lightly floured surface and knead until smooth. Wrap the dough in plastic wrap and let the dough rest for 15 minutes.
  • Divide the dough in half and then each half into 6 equal portions (so you have 12 pieces total). Lightly flour a workspace. Roll each piece of dough into a ball. Working one at a time, roll each piece of dough out into a 6-inch diameter circle.
  • Heat a large non-stick skillet over medium-low heat, and working one at a time, add a tortilla and cook until lightly browned in spots on both sides, about 1 minute each side. Remove and set aside covered with a paper towel while the remaining tortillas cook.
  • To reheat the tortillas simply return to the non-stick pan and heat until warmed on both sides.