Testing 3 Different Fats in Flour Tortillas
Testing 3 Different Fats in Flour Tortillas is a medium Mexican recipe that serves 4. 100 calories per serving. Recipe by Sam Bretz on YouTube.
Prep: 45 min | Cook: 20 min | Total: 1 hr 20 min
Cost: $0.57 total, $0.14 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 1 tsp Salt
- 1 tsp Baking Powder
- 2 Tbsp Olive Oil (extra-virgin, for first batch; can substitute with lard or vegetable shortening)
- 3/4 cup Water (room temperature)
Instructions
Combine Dry Ingredients
In a mixing bowl whisk together the flour, salt, and baking powder until evenly distributed.
Time: PT5M
Incorporate Fat
Add the olive oil (or lard/shortening) to the dry mixture. Sprinkle it in a thin stream while stirring until the fat is evenly coated on the flour, creating a crumbly, cornmeal‑like texture.
Time: PT5M
Add Water Gradually
Pour the room‑temperature water slowly, stirring with the whisk until a tacky dough forms. Stop adding water once the dough pulls away from the sides of the bowl.
Time: PT5M
Knead the Dough
Turn the dough onto a lightly floured surface and knead for about 2 minutes until smooth and slightly elastic.
Time: PT2M
Rest the Dough
Cover the dough with plastic wrap or a damp towel and let it rest for 15 minutes. This relaxes the gluten and makes rolling easier.
Time: PT15M
Portion and Shape
Divide the rested dough into 16 equal pieces (about 30‑35 g each). Roll each piece into a smooth ball and place on a tray.
Time: PT5M
Roll Out Thinly
Using a rolling pin, flatten each ball into a 5‑inch circle, aiming for an almost translucent sheet. Rotate the dough frequently to keep it even.
Time: PT16M
Preheat the Skillet
Heat a cast‑iron skillet or comal over medium‑high heat (about 375°F) until hot but not smoking.
Time: PT3M
Temperature: 375°F
Cook First Side
Place a tortilla in the hot skillet. Cook for about 30 seconds until small bubbles form and the surface looks dry.
Time: PT30S
Temperature: 375°F
Flip and Puff
Flip the tortilla and cook another 30 seconds. It should puff up noticeably. Flip a third time if needed to finish cooking through.
Time: PT30S
Temperature: 375°F
Stack and Cover
Transfer the cooked tortilla to a plate, cover with a clean kitchen towel, and stack with the others to retain heat and moisture.
Time: PT2M
Repeat Cooking
Repeat steps 9‑11 for the remaining tortillas, adjusting heat as needed to keep the skillet evenly hot.
Time: PT12M
Temperature: 375°F
Taste Test and Compare
Once all tortillas are cooked, compare the olive‑oil, lard, and shortening batches for flexibility, flavor, and puff. Note which fat performed best for your needs.
Time: PT5M
Nutrition Facts
- Calories
- 100
- Protein
- 2 g
- Carbohydrates
- 20 g
- Fat
- 2 g
- Fiber
- 1 g
Dietary info: Vegetarian (when using olive oil or shortening), Gluten
Allergens: Wheat
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will affect texture)
- Instead of Salt: Kosher Salt, Sea Salt
- Instead of Baking Powder: Baking Soda (use 1/4 tsp)
- Instead of Olive Oil: Lard, Crisco Vegetable Shortening
Equipment Needed
- Mixing Bowl
- Whisk or Fork
- Rolling Pin
- Cast Iron Skillet or Comal
- Spatula
- Kitchen Towel
- Measuring Cups and Spoons
- Plastic Wrap or Bench Scraper (optional)
Critical Steps — Do Not Skip
- Evenly incorporate the fat into the flour to avoid lumps.
- Roll the tortillas as thin as possible without tearing.
- Cook on a hot, evenly heated skillet until bubbles form and the tortilla puffs.
Chef Tips from the Video
- Use a rolling pin rather than a press for ultra‑thin tortillas.
- Cover cooked tortillas with a towel to keep them soft and pliable.
- For extra flavor, add a pinch of garlic powder or cumin to the dry mix.
Troubleshooting
Dough is too dry and cracks when rolling.
Add water a teaspoon at a time until the dough feels tacky but not sticky.
Tortillas do not puff during cooking.
Ensure the skillet is hot enough (≈375°F) and roll the dough thin enough; thicker dough will not puff.
Tortillas stick to the skillet.
Lightly oil the skillet or use a well‑seasoned cast iron pan; avoid excessive flour on the dough surface.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Separate with parchment paper, freeze in a zip‑top bag for up to 2 months. Reheat 20‑30 seconds in microwave.
Room temperature: Not recommended beyond a few hours; tortillas will dry out.
Make-Ahead Tips
- Cool cooked tortillas completely before stacking and covering.
- Freeze in a single layer on a baking sheet, then transfer to a bag for space‑saving storage.
- Reheat frozen tortillas in the microwave (20‑30 seconds) or on a dry skillet.
Frequently Asked Questions
What is the cultural significance and history of flour tortillas in Mexican cuisine?
Flour tortillas originated in northern Mexico where wheat was more readily available than corn. They became a staple for dishes like burritos, quesadillas, and tacos, reflecting the region’s agricultural history and Spanish influence.
What are the traditional regional variations of flour tortillas in Mexican cuisine?
In northern Mexico, flour tortillas are often larger and softer, while in some Central Mexican regions they may be thinner and crispier. Some families add a touch of lard for richer flavor, whereas others use vegetable oil for a lighter texture.
What is the authentic traditional way flour tortillas are served in Mexican households?
Freshly cooked flour tortillas are typically stacked, covered with a clean kitchen towel, and served warm alongside beans, meat, cheese, or used as a vessel for tacos and burritos. They are often eaten the same day they are made.
What occasions or celebrations are flour tortillas traditionally associated with in Mexican culture?
Flour tortillas are common at family gatherings, street festivals, and everyday meals. They are especially popular during celebrations that feature grilled meats, such as carne asada, where they are used to wrap the meat.
How does the choice of fat affect the texture and flavor of flour tortillas in Mexican cooking?
Lard provides the classic tender, slightly chewy texture and a subtle pork flavor that many consider authentic. Olive oil yields a lighter, slightly crisp tortilla but can be less pliable. Shortening offers a neutral taste and decent elasticity, sitting between the two.
What are the most common mistakes to avoid when making flour tortillas at home?
Common errors include adding liquid fat too quickly, not rolling the dough thin enough, and cooking on a pan that isn’t evenly heated. These lead to dense, cracked tortillas that won’t puff.
Why does this flour tortilla recipe use a rolling pin instead of a tortilla press?
The rolling pin allows you to achieve the ultra‑thin, almost translucent sheets needed for optimal puffing, which the press in the video couldn’t accomplish due to insufficient force.
Can I make these flour tortillas ahead of time and how should I store them?
Yes. After cooking, stack them with a towel and store in an airtight container in the refrigerator for up to four days, or freeze them for up to two months. Reheat briefly in a microwave or dry skillet before serving.
What texture and appearance should I look for when rolling flour tortillas?
A properly rolled tortilla should be nearly translucent, with no visible flour patches. When cooked, it should develop small bubbles, puff up on the second side, and have light golden brown spots.
What does the YouTube channel Sam Bretz specialize in?
The YouTube channel Sam Bretz focuses on practical home cooking experiments, ingredient comparisons, and technique‑focused tutorials that help viewers understand how small changes affect flavor and texture.
How does the YouTube channel Sam Bretz's approach to Mexican cooking differ from other cooking channels?
Sam Bretz emphasizes side‑by‑side ingredient testing—like comparing olive oil, lard, and shortening in the same tortilla batch—providing clear visual and taste comparisons, whereas many channels present a single method without direct comparison.
Last updated: August 29, 2026
