Yield: Yields eight 9- to 10-inch tortillas.
I’d always heard that making flour tortillas by hand is pretty simple, but I’d never tried it until recently, when Fine Cooking decided to do a feature on quesadillas. Here was the excuse I had been waiting for to give it a shot. Using various ingredient combinations, I tested several batches of tortillas before arriving at a recipe that made just what I was looking for: light and tender tortillas with soft, flaky layers. And you know what? They really are easy to make.
Now, I’m not suggesting that you have to make your own tortillas to try our quesadillas, but if you do, be forewarned: Once you taste these and see for yourself how uncomplicated it is to make them, store-bought tortillas may not taste the same ever again.
Form the dough into balls.
Roll out the dough.
Cook the tortillas.
Make Ahead Tips
Because they’re not loaded with preservatives, these tortillas taste best when freshly made. They’ll stay pliable as long as kept warm. Leftover tortillas may be frozen (let cool thoroughly first.) Rewarm individual cooled or thawed torillas on a grittle or skillet, or wrap several tortillas in foil or heat in a 350ºF oven until warm and pliable, about 10 minutes.
Nikki, lard is not unhealthy, if you are using pure rendered lard from humanely pasture raised hogs...the shelf stable stuff is unhealthy because it is hydrogenated..I actually think most "vegetable oils" are less healthy than lard..commom misconception
I forgot to note that if you substitute EVOO for the vegetable shortening, you need to modify the quantities of the flour and/or water to account for the additional wetness of the oil. I usually reduce the amount of water and add a bit more flour to get the right consistency.
I love this recipe and use it all of the time, but since neither vegetable shortening nor lard are very healthy, I substitute high-quality EVOO. The tortillas turn out beautifully.
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