Homemade flour tortillas.I know lard is used,but I Love butter
Homemade flour tortillas.I know lard is used,but I LOVE butter! is a medium Mexican recipe that serves 4. 130 calories per serving. Recipe by Jose.elcook on YouTube.
Prep: 35 min | Cook: 20 min | Total: 1 hr 5 min
Cost: $1.03 total, $0.26 per serving
Ingredients
- 3 cups All-Purpose Flour (sifted)
- 1 tsp Salt (regular table salt)
- 1.25 tsp Baking Powder (double‑acting)
- 1 cup Hot Water (heated to about 105°F (40°C))
- 2 tbsp Unsalted Butter (high‑quality; can substitute rendered bacon fat, lard, or vegetable shortening)
- 1 tbsp Unsalted Butter (for brushing cooked tortillas)
Instructions
Measure Dry Ingredients
Place 3 cups of sifted all‑purpose flour into a large mixing bowl. Add 1 tsp salt and 1¼ tsp baking powder, then stir to combine.
Time: PT5M
Create a Well
Make a small well in the center of the flour mixture.
Time: PT2M
Add Liquid and Fat
Pour 1 cup of hot water (≈105°F) into the well, then add 2 tbsp softened butter (or bacon fat). Using a whisk or your hands, mix until a shaggy dough forms, then knead in the bowl until the dough comes together and is smooth.
Time: PT10M
Rest the Dough
Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rest for 15 minutes.
Time: PT15M
Divide the Dough
Transfer the rested dough to a lightly floured surface and divide it into 12 equal balls (about the size of a golf ball). Keep the balls covered while you work.
Time: PT5M
Roll Out Tortillas
Using a rolling pin, roll each ball into a 7‑inch circle, dusting the surface and the dough lightly with flour as needed.
Time: PT10M
Preheat Skillet
Place a cast‑iron skillet over medium‑high heat and let it heat up until a few drops of water sizzle and evaporate (about 400°F).
Time: PT5M
Temperature: 400°F
Cook Tortillas
Lay one tortilla in the hot skillet. Cook for 30–40 seconds until light brown spots appear, then flip and cook the other side for another 30–40 seconds. Remove and place on a plate; repeat with remaining tortillas.
Time: PT15M
Temperature: 400°F
Finish with Butter and Salt
While the tortillas are still warm, brush each with a thin layer of butter and sprinkle a pinch of salt.
Time: PT2M
Nutrition Facts
- Calories
- 130
- Protein
- 3 g
- Carbohydrates
- 22 g
- Fat
- 4 g
- Fiber
- 1 g
Dietary info: Vegetarian (if using butter), Can be made vegan with oil or plant‑based fat
Allergens: Wheat, Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour, Gluten‑Free Flour Blend
- Instead of Salt: Kosher Salt (use ¾ tsp), Sea Salt
- Instead of Baking Powder: Baking Soda + Cream of Tartar (¼ tsp soda + ½ tsp cream of tartar per tsp)
- Instead of Hot Water: Warm Milk, Warm Plant‑Based Milk
- Instead of Unsalted Butter: Bacon Fat, Lard, Vegetable Shortening, Olive Oil (use less)
- Instead of Unsalted Butter: Melted Ghee, Margarine
Equipment Needed
- Mixing Bowl
- Kneading Whisk or Wooden Spoon
- Plastic Wrap or Clean Kitchen Towel
- Rolling Pin
- Cast‑Iron Skillet or Heavy‑Bottomed Frying Pan
- Spatula
- Measuring Cups and Spoons
- Pastry Brush (optional)
Critical Steps — Do Not Skip
- Knead the dough until it comes together into a smooth ball.
- Allow the dough to rest for at least 15 minutes.
- Cook each side of the tortilla for only 30‑40 seconds on a hot skillet.
Chef Tips from the Video
- Use a light coating of flour on the rolling surface to prevent sticking without adding excess flour to the dough.
- Cover the cooked tortillas with a clean kitchen towel to keep them warm and soft while you finish the batch.
- For extra flavor, add a pinch of garlic powder or chopped fresh herbs to the dough before kneading.
Troubleshooting
Dough feels too dry and crumbly.
Add water a teaspoon at a time until the dough holds together without cracking.
Tortillas are tough and do not puff.
Do not over‑knead; ensure the water is hot enough to relax gluten and let the dough rest the full 15 minutes.
Tortillas burn or become hard.
Reduce skillet heat slightly and cook each side only 30‑40 seconds; the pan should be hot but not smoking.
Storage
Refrigerator: Place tortillas in an airtight container or zip‑lock bag for up to 4 days.
Freezer: Separate layers with parchment paper, seal in a freezer bag, and freeze for up to 2 months.
Room temperature: Store in a covered basket for the same day; they will stay soft for 4‑5 hours.
Make-Ahead Tips
- The dough can be prepared up to 24 hours ahead and kept covered in the refrigerator.
- Cooked tortillas freeze well; reheat directly in a skillet or microwave before serving.
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 tacos, burritos, and quesadillas, representing the blend of indigenous and Spanish culinary traditions.
What are the traditional regional variations of tortillas in Mexican cuisine?
In the north, large soft flour tortillas are common, while central and southern regions favor thin corn tortillas. Some areas add lard or oil to the dough for extra tenderness, and others use whole‑wheat flour for a nuttier flavor.
How are flour tortillas traditionally served in Mexican households?
Freshly cooked flour tortillas are often brushed with butter or lard, sprinkled with a pinch of salt, and served warm alongside beans, grilled meats, or used as a base for tacos and fajitas.
During which celebrations or occasions are homemade tortillas especially popular in Mexican culture?
Homemade tortillas are a centerpiece for family gatherings, birthday parties, and holidays such as Día de los Muertos and Independence Day, where they are used to make tacos, enchiladas, and quesadillas for guests.
What are the authentic traditional ingredients for flour tortillas versus acceptable substitutes?
Traditional flour tortillas use all‑purpose flour, salt, baking powder, water, and lard or butter. Acceptable substitutes include vegetable shortening, bacon fat, or oil for the fat component, and whole‑wheat flour for a healthier version.
What are the most common mistakes to avoid when making flour tortillas at home?
Common errors include over‑kneading the dough, using water that is too cold, skipping the resting period, and cooking the tortillas too long, which makes them tough instead of soft and pliable.
Why does this tortilla recipe use hot water and butter instead of cold water and oil?
Hot water helps relax the gluten quickly, giving the dough a softer texture, while butter (or rendered fat) adds richness and a slight crispness to the finished tortilla that oil alone does not provide.
Can I make these flour tortillas ahead of time and how should I store them?
Yes. The dough can be refrigerated for up to 24 hours before shaping. Cooked tortillas keep well in an airtight container in the refrigerator for 3‑4 days or can be frozen for up to 2 months; reheat briefly in a skillet before serving.
What does the YouTube channel Jose.elcook specialize in?
The YouTube channel Jose.elcook focuses on practical, home‑cooked Latin American and Mexican recipes, offering step‑by‑step tutorials that emphasize flavor, technique, and affordable ingredients.
What is the cooking philosophy and style of the YouTube channel Jose.elcook?
Jose.elcook’s cooking philosophy centers on simplicity, authenticity, and making classic dishes accessible to everyday cooks. The style combines clear visual instructions with personal anecdotes and tips for achieving restaurant‑quality results at home.
Last updated: September 6, 2026
