Rick Martínez's Flour Tortillas

Ingredients

• 1 cup Whole Milk (plus 2 tablespoons, whole milk at room temperature)
• 0.33 cup Duck Fat (melted; can substitute with lard, vegetable oil, or butter)
• 3 cups All-Purpose Flour (sifted before use)
• 2 teaspoons Baking Powder (double‑acting)
• 1.75 teaspoons Kosher Salt (fine grain)

Instructions

1. Heat Milk

   Pour 1 cup + 2 tbsp whole milk into a saucepan and heat over medium‑high until it reaches 180°F. Watch for small bubbles forming around the edges; do not let it boil.

   Time: PT5M

   Temperature: 180°F

2. Add Duck Fat and Cool

   Remove the saucepan from heat, stir in 1/3 cup melted duck fat, then set aside to cool until the mixture is below 140°F.

   Time: PT15M

3. Combine Dry Ingredients

   In a large mixing bowl, whisk together 3 cups sifted all‑purpose flour, 2 tsp baking powder, and 1.75 tsp kosher salt until evenly distributed.

   Time: PT2M

4. Make Shaggy Dough

   Create a well in the dry mixture, pour in the cooled milk‑fat blend, and stir with a wooden spoon or spatula until a shaggy dough forms and no dry flour remains.

   Time: PT5M

5. Knead the Dough

   Turn the dough onto a lightly floured work surface and knead for about 3 minutes using the heel of your hand, folding and pressing, until the dough feels smooth and elastic.

   Time: PT3M

6. Rest the Dough

   Cover the bowl with a damp kitchen towel and let the dough rest at room temperature for 1 hour. This hydrates the flour and relaxes the gluten.

   Time: PT1H

7. Divide and Shape Balls

   After resting, divide the dough into 16 equal pieces, roll each piece into a smooth ball, and place them on a sheet pan. Cover with a damp towel to keep from drying out.

   Time: PT15M

8. Preheat Skillet

   Place a well‑seasoned cast iron skillet over medium‑high heat. Allow it to become very hot (similar to a hot griddle for pancakes).

   Time: PT5M

9. Roll Tortillas

   Lightly dust a rolling pin and work surface with flour. Flatten each ball into a 7‑inch circle, turning a quarter turn after each roll. Use parchment paper between the dough and pin if sticking is an issue.

   Time: PT8M

10. Cook Tortillas

    Place a rolled tortilla onto the hot skillet. Cook for about 30 seconds until bubbles appear and the underside is lightly browned, then flip and cook another 30 seconds. Transfer to a clean towel and keep covered.

    Time: PT8M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

20 g

Fat

4 g

Fiber

1 g