Homemade Burrito Tortillas
Store-bought tortillas are stiff, crack when rolled, and are never big enough for a proper burrito. This recipe is the solution. Using lard and very hot water makes the dough pliable enough to roll paper-thin without tearing, which is the key to getting soft, restaurant-quality tortillas at home.
Ingredients
- 2 cups plus 2 Tbsp all-purpose flour ~250g
- 3/4 tsp table salt ~4g
- 1/4 cup plus 1 Tbsp lard ~63g
- 1/2 cup plus 1 Tbsp very hot water ~133g
Instructions
- Whisk flour and salt in a large bowl.
- Work lard into flour with fingertips until mixture resembles coarse sand.
- Pour hot water into flour mixture and stir until a shaggy dough forms.
- Knead dough for 1-2 minutes until smooth.
- Cover and rest dough for 30 minutes.
- Divide dough into 6 large or 15 small balls.
- Roll each ball on floured surface until very thin.
- Cook tortillas on dry medium-low skillet for 45-60 seconds per side.
- Transfer cooked tortillas to towel-lined container to keep soft.
Notes
Keep uncooked dough balls covered while working to prevent drying.
Did you make this recipe?Let me know how you liked it below!