If you grew up in a Hispanic household, these are not the typical tortillas you may have been used to. I use ghee instead of lard because I think ghee tastes better but you can substitute with lard if you please. I recall my mom, grandmother and aunts making flour tortillas regularly and adjacent to the stove or on a table was a dish filled with butter. We would lather up the freshly warm tortilla with butter, roll them up and eat them as quickly as they were being made. Those were great memories, my grandmother and aunt are no longer with us but I still remember the wonderful food they used to make.
This recipe is easy and quick to make because you are using a stand mixer instead of your hands to mix the dough. I know it’s not the traditional way of mixing the dough but hey, some of us work full time and don’t always have much time. The recipe calls for ghee which is a classified butter where the liquid portion is separated from the fat then allowed to cook and solidified. If you can’t get any ghee, you can use another fat like butter or lard. This recipe also calls for the dough to rest before rolling out the tortillas but you can bypass that step if you wish. I just think the dough is easier to handle with a resting time. Depending on the size of tortillas you make, you can get anywhere between 8 to 12 tortillas. I really think you will enjoy these, I hope you give them a try!
If you’d like to see more of what I cook and love to do, please visit me at https://www.instagram.com/mycreativekneads/
I served the tortillas as machaca burritos and shared that recipe in another post here on Foodtalkdaily
Although traditionally made with lard, these tortillas are equally delicious using butter, shortening, or vegetable oil as the fat. If you choose to use oil, add it with the water in step 3.
If you’d like to see more of what I cook and love to do, please visit me at https://www.instagram.com/mycreativekneads/
I served the tortillas as machaca burritos and shared that recipe in another post here on Foodtalkdaily
If you grew up in a Hispanic household, these are not the typical tortillas you may have been used to. I use ghee instead of lard because I think ghee tastes better but you can substitute with lard if you please. I recall my mom, grandmother and aunts making flour tortillas regularly and adjacent to the stove or on a table was a dish filled with butter. We would lather up the freshly warm tortilla with butter, roll them up and eat them as quickly as they were being made. Those were great memories, my grandmother and aunt are no longer with us but I still remember the wonderful food they used to make.
This recipe is easy and quick to make because you are using a stand mixer instead of your hands to mix the dough. I know it’s not the traditional way of mixing the dough but hey, some of us work full time and don’t always have much time. The recipe calls for ghee which is a classified butter where the liquid portion is separated from the fat then allowed to cook and solidified. If you can’t get any ghee, you can use another fat like butter or lard. This recipe also calls for the dough to rest before rolling out the tortillas but you can bypass that step if you wish. I just think the dough is easier to handle with a resting time. Depending on the size of tortillas you make, you can get anywhere between 8 to 12 tortillas. I really think you will enjoy these, I hope you give them a try!
Where it is certainly easier to use, you don’t need the kind of traditional tortilla press that you see when tortillas are made, just a simple rolling pin can achieve the same result.
Flour tortillas are derived from corn tortillas that are popular for tacos, taquitos and enchiladas. Corn tortillas are made in the same way as flour, but only with corn flour and water making them gluten free and healthy.
Before I serve the tortillas, I like to char them which also warms them. This can be done by putting them directly over your gas stove flame one at a time. If you don’t have a gas stove, you can broil them or use a kitchen blow torch. The char adds a lovely smoky flavor to the tortilla.
No Lard Flour Tortillas are a vegetarian/vegan alternative to the traditional recipe that uses lard or shortening. Use them for all your favorite dishes like quesadillas, tacos and fajitas. Coconut oil is a great substitution for lard because it has the same consistency to make the tortillas vegetarian and vegan. But they will not taste like coconut.
The best way to freeze flour tortillas is to place a piece of parchment/baking paper between them so they don’t stick together. You can also take out as many as you need and keep the rest frozen when you need them. Stack them and wrap in plastic wrap and seal in a large freezer bag. They will keep in the freezer for up to 6 months. Defrost at room temperature or in the fridge.
THE ONLY FLOUR TORTILLA RECIPE YOU WILL EVER NEED!!! | Tortillas de Harina
FAQ
What does lard do in tortillas?
Is lard or oil better for flour tortillas?
Do tortillas in Mexico have lard?
Do tortillas need fat?
Can you use lard in flour tortillas?
Although lard is the traditional fat used in authentic Mexican flour tortillas, you can use almost any type of fat. Substitute shortening, butter or canola oil for the lard. Each type of fat has its potential benefits and drawbacks, and provides a taste and texture that is slightly different than lard.
What is the best substitute for rice flour?
Refined flours like rice flour lack natural fibers, vitamins, minerals, and beneficial plant compounds. Refined flours can cause spikes in insulin that lead to drops in blood sugar(hypoglycaemia), even in otherwise healthy individuals. Hypoglycaemia causes fatigue, foggy thinking, shakiness, irregular heartbeat, and cravings for sweet foods. Individuals who have unregulated blood sugar levels can experience extended elevations in both insulin and blood sugar levels, leaving them susceptible to increased inflammation and increased risk for several chronic diseases. Rice flour substitutes include brown rice flour, coconut flour, buckwheat flour, and almond flour. Finely ground nuts can be added to the flour for additional flavour and protein.
What kind of flour do you use for tortillas?
Flour: All-purpose flour is great for tortillas. You can also use half bread flour and half all-purpose flour for more elastic and airy tortillas. Baking Powder: This is our leavening agent (meaning no waiting around for the yeast to rise). Baking powder gives tortillas that slightly puffy, pillowy texture.
What is a good substitute for lard?
I use coconut oil or butter in my recipe as a substitute for lard. Lard is an excellent fat for almost all baking and is used in traditional flour tortilla recipes. I personally don’t use shortening because of the way it’s made and what it’s made of.