Successful Tortillas

Last night on twitter I posted that I had just made my best batch of flour tortillas yet. My recipe is below. Before hand, some notes. This is basically Robert Rodriguez's recipe from the Sin City 10min Cooking School only without the lard or bacon grease. I did not take pictures because this is something we make all the time. But we are just now getting the hang of it.

Here is the recipe as written, my notes are below.



  • 2 cups unbleached white flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup butter, softened to room temperature or 1/8 cup butter and 1/8 cup lard
  • 3/4 cup warm water, approximately



      1. In large mixing bowl combine the flour, salt, and baking powder.
      2. Cut in the butter (or butter and lard) using a pastry blender or your hands until mixture is incorporated and coarse, like wet sand.
      3. Add 3/4 cup warm water and using your hands or a fork, form into a dough, not too sticky and not too dry. If too sticky, add more flour, too dry, add more water.
      4. Knead the dough on a floured surface for a few minutes until no longer sticky; the dough should feel smooth, elastic and not dry.
      5. Divide the dough up into 8-10 balls and arrange on a baking sheet.
      6. Lightly dampen a tea towel with warm water, cover the dough and let rest for 20 minutes.
      7. Using a rolling pin, shape the flour tortillas into thin round circles about 6" in diameter. (Or use a wax paper lined tortilla press to form.).
      8. Heat up a cast iron skillet on medium heat. (If you want, you can add a [~small~] amount of bacon drippings to the skillet to cook the tortillas).
      9. Cook the tortillas until bubbles form and brown specks appear, about 1 minute. Turn over and cook other side, about another minute.

    My Notes

    There are some key things to getting these to come out right. First, I cut the butter into 8 little pieces and dropped them into the mixer every 30ish seconds. As the butter worked into the flour mixture I turned the speed up. I also ended up using more like 7/8 cup of water. Finally, when you roll the Tortillas out you have to get them thin. Realistically, you can yield 8 good-sized tortillas for tacos. If you are looking for burritos, cut for 6.  Remember to construct a tin foil tent before starting to make your tortillas.  They need a warm home to keep them from drying out or cracking before you are ready to make tacos.

    Sarah made hand-pulled chicken, homemade black bean spread, roasted red peppers, sliced avacados, and sauteed bell peppers and onions. I added pepper sauce for some extra heat.