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

Ingredient Substitutions

• Instead of Whole Milk: 2% milk, unsweetened soy milk (will change flavor), unsweetened oat milk (will change flavor)
• Instead of Duck Fat: lard, vegetable oil, unsalted butter
• Instead of All-Purpose Flour: bread flour (will be chewier), whole wheat flour (will be denser)
• Instead of Baking Powder: baking soda + cream of tartar (1/4 tsp soda + 1/2 tsp cream of tartar per tsp powder)
• Instead of Kosher Salt: table salt (use 1 1/4 tsp), sea salt

Equipment Needed

• Saucepan
• Instant‑Read Thermometer (optional)
• Mixing Bowl
• Whisk
• Wooden Spoon or Spatula
• Bench Scraper (or Knife) (optional)
• Rolling Pin
• Cast Iron Skillet
• Parchment Paper (optional)
• Clean Kitchen Towel
• Spatula (or Fork/Tongs) (optional)

Critical Steps — Do Not Skip

• Heat milk to exactly 180°F without boiling.
• Cool the milk‑fat mixture below 140°F before adding flour.
• Allow the dough to rest for a full hour.
• Use a very hot cast iron skillet; under‑heated pans cause dry, cracker‑like tortillas.
• Cook each side for only ~30 seconds; over‑cooking dries the tortilla.

Chef Tips from the Video

• Use a bench scraper to cut dough pieces cleanly and keep the work surface tidy.
• A thin layer of oil on the skillet prevents sticking, even with a well‑seasoned cast iron pan.
• Duck fat adds a subtle richness; if unavailable, lard gives the most authentic texture.
• Let the dough rest covered; the gluten relaxes and the dough becomes easier to roll.

Troubleshooting

Storage

Refrigerator: Place tortillas in an airtight container or zip‑top bag; they keep 4‑5 days.

Freezer: Separate with parchment sheets, wrap tightly, and freeze up to 1 month.

Room temperature: Best served within 2‑3 hours; keep covered with a towel to stay moist.

Make-Ahead Tips

• The dough can be prepared up to 2 days ahead; keep covered in the refrigerator.
• Rolled tortillas freeze well; stack with parchment and store in a freezer bag.
• Reheat frozen tortillas on a hot skillet for 15‑20 seconds per side.

Frequently Asked Questions