Flour tortillas originated in northern Mexico where wheat was more readily available than corn. They became a staple for dishes like burritos, fajitas, and tacos, especially in border regions and among communities that adopted wheat farming during the colonial era.

In northern Mexico, flour tortillas are often made with lard for richness, while in some central regions they may include a touch of oil or shortening. Some families add a pinch of sugar for a slightly sweeter bite, and in Tex‑Mex cooking they are commonly larger and used for burritos.

Freshly cooked tortillas are typically stacked on a plate, kept warm under a cloth, and served immediately with fillings such as grilled meats, beans, cheese, salsa, and fresh herbs. They are also used to scoop up stews and sauces.

Flour tortillas appear at everyday meals but are especially common at family gatherings, street‑food festivals, and celebrations like birthdays where tacos or burritos are served as a crowd‑pleasing main.

Weissman's recipe uses a small amount of baking powder and real lard, giving the tortillas a tender crumb and subtle puff that commercial tortillas lack. The quick 10‑minute rest and high‑heat skillet also create a light char and soft texture that store‑bought tortillas can’t replicate.

Common errors include under‑heating the skillet, over‑kneading the dough, and not letting the dough rest. Each leads to tough, dry tortillas or uneven cooking. Follow the rest time and ensure the pan reaches about 500°F for best results.

Baking powder provides a quick leavening action that creates a slight puff without the long fermentation time yeast requires. This keeps the recipe fast (about 25 minutes of active work) while still giving a light, airy texture.

Yes. After cooking, stack the tortillas with a clean towel and store them in an airtight container in the refrigerator for up to four days. For longer storage, freeze them between parchment sheets and reheat in a skillet or microwave before serving.

A finished tortilla should have light brown char spots on both sides, be pliable enough to fold without cracking, and feel soft to the touch. The surface should be slightly glossy from the fat, not dry or crispy.

The YouTube channel Joshua Weissman focuses on detailed, technique‑driven home cooking tutorials that emphasize mastering classic dishes from scratch, often with a blend of humor and precise, step‑by‑step explanations.

Joshua Weissman brings a rigorous, ingredient‑focused perspective to Mexican dishes, often using precise measurements, high‑quality fats like lard, and a scientific approach to heat control, whereas many other channels prioritize quick shortcuts or pre‑made components.