Commercial flour tortillas contain canola oil, vegetable shortening (partially hydrogenated), or both. The traditional Mexican version uses lard — and the texture difference is immediately apparent. Lard tortillas are softer, more pliable, and significantly more flavourful than any seed oil version. They also fold without cracking, which commercial tortillas often fail to do after a day in the refrigerator.
The recipe is four ingredients and twenty minutes active time. The lard quantity is modest — enough to produce the characteristic tenderness without making the tortilla greasy.
Lard Flour Tortilla Recipe
Ingredients
- 300g (2½ cups) plain flour
- 1 tsp sea salt
- ½ tsp baking powder
- 60g (4 tbsp) pasture-raised lard, at room temperature
- 180ml (¾ cup) warm water
Method
- Combine the flour, salt, and baking powder in a bowl. Add the lard and rub it into the flour with your fingertips until the mixture resembles coarse, sandy breadcrumbs.
- Add the warm water. Mix and then knead for 2 minutes until the dough is smooth. It should not stick to your hands.
- Cover with a damp cloth. Rest for 30 minutes — this relaxes the gluten and makes rolling easier.
- Divide into 8 equal balls. Rest for 5 more minutes.
- Roll each ball on a lightly floured surface into a circle approximately 20-22cm in diameter and 2mm thin. Rotate the dough as you roll rather than pressing outward.
- Heat a dry cast iron skillet or comal over medium-high heat. Cook each tortilla for 45-60 seconds per side until the surface shows brown spots and the tortilla puffs slightly.
- Stack finished tortillas in a clean cloth to keep them warm and pliable. Serve immediately or refrigerate up to 5 days.
Is this seed oil free?
Yes. Pasture-raised lard, flour, salt, and water contain no seed oils.
Why do tortillas puff?
Steam from the water in the dough expands between the layers created by the rolled lard. It is a mini version of the same process that makes croissants flaky.
Can I freeze lard tortillas?
Yes — separate each tortilla with parchment paper and freeze for up to 3 months. Thaw and reheat in a dry cast iron for 30 seconds per side.
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