No Lard Fresh Flour Tortillas

These no lard flour tortilla’s are super easy to make and even better to enjoy just by themselves. After making this recipe you should be able to see how simple creating flour tortilla’s made without lard (using oil) from scratch are. They also go really great with chicken fajita’s.

One of the things that I have really enjoyed about the quarantine has been taking the time to make things from scratch. Growing up I had tortillas at home from scratch maybe 2-3 times. Fresh San Antonio tortillas are huge, fluffy, warm circles of pure goodness. Growing up my brother and I would ask for tortillas but my mom’s response was always it takes too long and we can get the “good ones” from H.E.B. So there you go. 

This recipe is not a typical San Antonio tortilla because it does not use any lard for the fat. It still comes out pretty tasty and helps when I’m feeling homesick. Just today I made tortillas using some sourdough discard I am drowning in these days using this recipe but removing one part flour and one part water. Certainly not crucial as tortillas don’t need to rise. They were more of a tan color but otherwise tasted great as potato, egg, and sausage breakfast tacos.  

I think that time is one thing we have had more time of. Time to make the foods I wish we would have had more often growing up.  

Fresh tortillas without lard can stay out on the counter or if you’re like us, we can eat 8 tortillas in one  morning between us. This is definitely not something that will stay well over more than a couple of days, though if you freeze the dough it will stay better. If you want to save time, I would suggest prepping your tacos ahead of time and then making tortillas fresh for the meal. Saves time but makes the meal still taste and feel fresh.  

Pro Tip: make sure your surface and rolling pin are floured.  If you use sourdough like I mentioned, the tortilla dough will keep getting sticky. So make sure you have more flour on hand.  

Cost Break down:  ~ $ 1.39 total (or $ 0.23 per serving)

No Lard Fresh Flour Tortilla’s

Print Recipe

★★★★★

5 from 1 review

These no lard tortilla’s are super easy to make, only require a few ingredients, and can be ready under an hour.  For cooking the tortilla, you may want to invest in a cast iron skillet, since these get really hot, making it easy to cook the tortilla.

• Author: Joel
• Prep Time: 10 min.
• Cook Time: 30 min.
• Total Time: 60 min.
• Yield: 6 tortilla’s 1x
• Category: mexican
• Cuisine: mexican

Ingredients

Scale 1x2x3x

• 2 –3 cups flour
• 1 tsp baking powder
• 1/4 cup olive oil
• 1 cup hot water (approx. 110 – 120 degrees)
• 1 tsp salt

Cook Mode Prevent your screen from going dark

Instructions

1. Combine 2 cups flour with the baking powder, and mix.
2. Add the olive oil and mix until the flour is coated.
3. Slowly add in the hot water, mixing the dough, so that all the flour is covered.  Once the dough starts to become solid, you can remove it from the mixing bowl and place on a lightly floured surface.
4. Start to kneed the dough, slowly adding flour until it starts to become elastic, and pressing down on the dough, it bounces back.
5. Divide the dough into 6 pieces and roll into balls.  Slightly press down on each and cover lightly with a clean towel or cloth.  Let the dough rest for 20 to 30 minutes*
6. Next, on a lightly floured surface begin rolling out each tortilla ball, into a 6 inch disc.  They each should be about 1/4 inch thick.  Don’t worry about getting perfect circle’s. anyone enjoying these won’t care!
7. Heat a skillet (preferably cast iron*) to medium to high heat (usually 5-6).  Once heated through, place a tortilla on the skillet and heat until little bubbles start to form (approximately 2 minutes).  Flip to cook the other side, another 2 minutes.  The tortilla should have small brown spots, and be soft to the touch.  Place in a tortilla warmer to keep warm while you make the rest.

Notes

1. Allowing the tortilla dough to rest, gives any liquid the opportunity to absorb fully into the flour, which will give you a softer tortilla after cooking.
2. Using cast iron will allow you to cook the tortilla over a really hot surface, which is ideal, because not getting the tortilla hot enough can lead to a dry/tougher tortilla.
3. If you don’t want to make all the tortilla’s at once, these stay pretty well in the fridge for 3 to 4 days, or in the freezer for up to a month (just double wrap them in cling wrap).

Keywords: fresh tortillas

Share on Facebook

Tweet

Follow us