How TO Make Authentic Flour Tortillas Step-by-step: Easy to follow recipe for soft, thick tortillas
HOW TO MAKE AUTHENTIC FLOUR TORTILLAS STEP-BY-STEP: Easy to follow recipe for soft, thick tortillas is a medium Mexican recipe that serves 12. 120 calories per serving. Recipe by marcy inspired on YouTube.
Prep: 37 min | Cook: 40 min | Total: 1 hr 32 min
Cost: $1.16 total, $0.10 per serving
Ingredients
- 4 cups All-Purpose Flour (sifted)
- 4 teaspoons Baking Powder
- 1.5 teaspoons Salt
- 4 tablespoons Lard (softened; can substitute with vegetable oil or shortening)
- 1 cup Water (lukewarm; add gradually, may need a little more or less depending on humidity)
Instructions
Sift dry ingredients
Place a fine mesh sieve over a large mixing bowl and sift 4 cups of all‑purpose flour, 4 teaspoons baking powder, and 1½ teaspoons salt together.
Time: PT5M
Incorporate the lard
Add 4 tablespoons softened lard to the sifted dry mixture. Using clean hands, rub the lard into the flour until the mixture resembles coarse crumbs.
Time: PT2M
Add water and form dough
Gradually pour lukewarm water (about 1 cup) into the bowl, mixing with your hands until a cohesive dough forms. Add a little more water or flour as needed to achieve a soft, non‑sticky dough.
Time: PT5M
Knead the dough
Turn the dough onto a lightly floured surface and knead for about 5 minutes until it becomes smooth and elastic.
Time: PT5M
Rest the dough
Place the dough back in the bowl, cover with a kitchen towel, and let it rest for 15‑20 minutes.
Time: PT20M
Heat the griddle
Set a griddle or comal over medium heat on the stove. Allow it to heat for about 5 minutes until a few drops of water sizzle on contact.
Time: PT5M
Temperature: medium
Portion the dough
Divide the rested dough into equal balls about the size of a golf ball (approximately 12‑14 pieces).
Time: PT5M
Roll the tortillas
Lightly dust the work surface and rolling pin with flour. Roll each ball into a thin circle, about 6‑8 inches in diameter, rotating as you roll to keep an even shape.
Time: PT20M
Cook the tortillas
Place a rolled tortilla on the hot griddle. Cook for ~30 seconds until bubbles appear, then flip and cook the other side for another 30 seconds until light brown spots form. Transfer to a plate and cover with a kitchen towel.
Time: PT12M
Temperature: medium
Keep warm and serve
Stack the cooked tortillas on the plate, covering them with a towel to retain heat and moisture. Serve immediately with butter, or use for burritos, tacos, or alongside beans and chili.
Time: PT2M
Nutrition Facts
- Calories
- 120
- Protein
- 3 g
- Carbohydrates
- 20 g
- Fat
- 4 g
- Fiber
- 1 g
Dietary info: Contains gluten, Contains pork, Can be made vegan by substituting lard with vegetable oil
Allergens: wheat, pork (lard)
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole wheat flour (will be denser)
- Instead of Baking Powder: Cream of tartar + baking soda
- Instead of Salt: Sea salt
- Instead of Lard: Vegetable oil, Shortening, Butter (will change flavor)
Equipment Needed
- Large Mixing Bowl
- Fine Mesh Sieve
- Measuring Cups
- Measuring Spoons
- Rolling Pin
- Griddle or Comal
- Stove
- Kitchen Towel
- Plate (optional)
Critical Steps — Do Not Skip
- Adding water gradually to achieve the correct dough consistency
- Kneading the dough until smooth and elastic
- Resting the dough for 15‑20 minutes
- Cooking each tortilla until bubbles form and both sides have light brown spots
- Covering cooked tortillas with a towel to keep them soft and warm
Chef Tips from the Video
- A cast‑iron comal provides the most even heat for authentic texture.
- Cover the dough while it rests to prevent a skin from forming.
- If you prefer thinner tortillas, roll them slightly larger and thinner, but keep the New Mexico style a bit thicker for fluffiness.
Troubleshooting
Dough is too sticky.
Sprinkle a little more flour onto the work surface and knead briefly until the dough no longer sticks to your hands.
Tortillas turn out dry and crumbly.
Add a few extra teaspoons of lukewarm water and knead until the dough is soft and pliable.
Tortillas do not puff or develop bubbles.
Make sure the dough rested for the full 15‑20 minutes and that the griddle is hot enough (medium heat). Also, avoid over‑rolling which can compress air pockets.
Storage
Refrigerator: Place tortillas in an airtight container or zip‑top bag for up to 3 days.
Freezer: Separate layers with parchment paper, seal in a freezer bag, and freeze for up to 2 months. Reheat on a hot skillet.
Room temperature: Best eaten the same day; can stay covered at room temperature for up to 2 days.
Make-Ahead Tips
- The dough can be refrigerated, wrapped tightly, for up to 24 hours before shaping.
- Cooked tortillas freeze well; stack with parchment and store in a zip‑top bag.
- Reheat frozen tortillas on a dry skillet for 30 seconds per side.
Frequently Asked Questions
What is the cultural significance and history of New Mexico style flour tortillas in Southwestern Mexican cuisine?
Flour tortillas became a staple in the northern Mexican states, especially New Mexico, where wheat was more readily grown than corn. They are traditionally served with beans, chili, and used as the base for dishes like enchiladas and burritos, reflecting the region’s blend of Indigenous and Spanish influences.
What are the traditional regional variations of flour tortillas in New Mexico compared to other Mexican states?
New Mexico tortillas are typically thicker and fluffier, often leavened with a small amount of baking powder, whereas central Mexican tortillas are thinner and made without leavening. Some families add a pinch of sugar for extra softness, a practice less common in other regions.
How are authentic New Mexico style flour tortillas traditionally served in New Mexican households?
They are usually served warm, stacked on a plate, and kept covered with a kitchen towel. Families often spread butter on them while hot, then use them for breakfast burritos, tacos, or as a side for beans, rice, and chili.
On what occasions or celebrations are New Mexico style flour tortillas traditionally associated?
Flour tortillas appear at everyday meals but are also central to holiday feasts such as Christmas posole, New Year’s tamales, and community gatherings where they accompany chili, carne adovada, and other regional specialties.
What authentic ingredients are essential for traditional New Mexico style flour tortillas, and what are acceptable substitutes?
Traditional ingredients include all‑purpose flour, baking powder, salt, lard, and lukewarm water. Acceptable substitutes are vegetable oil or shortening for lard, and whole‑wheat flour for a healthier version, though the texture will change.
What other New Mexican dishes pair well with homemade flour tortillas?
They pair perfectly with green chile stew, carne adovada, beans and rice, breakfast burritos, and even simple butter and honey for a snack. The soft, fluffy texture complements both spicy and mild dishes.
What are the most common mistakes to avoid when making New Mexico style flour tortillas?
Common errors include adding too much water, over‑kneading, not letting the dough rest, and cooking on a heat that’s too low, which prevents bubbles from forming. Each mistake can lead to tough or dry tortillas.
Why does this recipe use baking powder instead of yeast for leavening the tortillas?
Baking powder provides a quick, mild lift that creates the characteristic fluffy texture without the long fermentation time required for yeast. It also keeps the flavor neutral, preserving the traditional taste of New Mexico tortillas.
Can I make New Mexico style flour tortillas ahead of time and how should I store them?
Yes. After cooking, stack the tortillas, cover with a towel, and store in an airtight container. They keep well in the refrigerator for up to three days or can be frozen for two months. Reheat on a hot skillet before serving.
What does the YouTube channel Marcy Inspired specialize in?
The YouTube channel Marcy Inspired focuses on home‑cooked, comfort‑food recipes that blend family traditions with approachable techniques, often highlighting Mexican and Southwestern dishes.
How does the YouTube channel Marcy Inspired's approach to Mexican cooking differ from other Mexican cooking channels?
Marcy Inspired emphasizes personal stories and cultural context, using measured recipes for consistency while still encouraging intuition and “faith” in the process, unlike many channels that rely solely on strict measurements.
Last updated: August 28, 2026
