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Homemade Flour Tortillas

Homemade Flour Tortillas with Lard from

Following yesterdays Crispy Cauliflower Tacos, I thought I’d share our favorite recipe for homemade flour tortillas. This is one of those situations where store-bought simply can’t compare to homemade. Seriously, make a quesadilla with these babies, and you’ll see what I mean. I promise you won’t be disappointed. The taste and texture are unlike anything you can buy in a (normal) grocery store; they practically melt in your mouth with a buttery softness not unlike a pie crust.

The secret?


No, seriously.

We found some really nice lard at a hip local butcher (if you’re local, you know the place). If you can find good quality lard, use it: you’ll end up with a richly flavored tortilla and not one that tastes like bacon. Although that wouldn’t necessarily be a bad thing, but lesser quality lards do have a pronounced porky flavor. If you can only find gigantic containers of lard, divide it up into 1/3 cup portions and freeze it, that way you always have some on hand when the tortilla-craving hits.

If you can’t find or would rather not use lard, unflavored vegetable shortening is your next best bet. While the flavor might not be quite as robust, it’ll still beat a store-bought tortilla any day (honestly, those things are as flat in flavor as they are in shape).

How to Make Homemade Flour Tortillas from

The process of making flour tortillas is actually easier than corn, because you don’t need any gadgets or presses other than your hands and a rolling pin. Also unlike corn (which are better fresh), flour tortillas keep quite well and can be made a day or two ahead of time.

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