Traditional Mexican Food In the Heart of Old Town San Diego


Handmade Flour Tortilla Recipe

Famous Handmade Flour Tortillas

Makes about a dozen tortillas

3 Cups (24 oz) Unbleached Flour
½ Tablespoon Salt
3 oz Manteca or Vegetable Shortening
1 cup (8 oz) Room Temperature water.
1/2 cup (4 oz) Extra Flour for sprinkling

Making homemade tortillas is fun and there’s very little kitchen equipment needed. After a few times, you’ll have these steps down to memory.

Mix Flour and Salt together in a bowl (except for the extra flour).

Mix in the Manteca or Vegetable Shortening By Hand

Mix in the water a little bit at a time until the dough is soft and sticky.

Kneed the dough for a bit and make about 18 small dough balls.

Heat up the griddle or frying pan. Make it medium to high temperature.

Sprinkle some flour (about one teaspoon) on a cutting board.

Break out the rolling pin and get a dough ball.

Put the dough ball on top of the sprinkled flour.

Put the rolling pin in the top center of the ball and start to roll out a little at a time.

Make sure to turn the flattened ball out now and then and sprinkle flour when it starts to stick.

Roll it out into a circle and make it fairly thin in thickness.

Lay your tortilla on the hot griddle or frying pan. It takes just about 45 – 60 seconds per side to cook.

Flip it when it starts to have a few nice brown speckles.

Cover tortillas with a towel. You’ll do this with all the tortillas to keep them warm.

Enjoy your homemade tortillas with some butter, fresh salsa or stuff them with your favorite ingredients!

One single comment

  1. Drew Johnson says:

    Hello I was wondering about your flour tortilla recipe… It calls for Manteca. Is that whole unsalted butter? Or is it lard? I would prefer butter but am wondering if that’s what was meant by Manteca. Thank you kindly! I am using the green mole recipe for lunches this summer!

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