During a recent trip to Cabo San Lucas, Mexico, I had the privilege of taking a hands-on cooking class with Chef Ari, a master of authentic Mexican cuisine. Of the many things we learned in our class, my favorite was learning how to make homemade flour tortillas from scratch. Her tortillas were so soft, chewy, and full of flavor. Chef Ari emphasized the art of balancing texture and flavor while keeping things simple and approachable, making this recipe ideal for beginners and seasoned home cooks alike. With just a few pantry staples, you can create authentic Mexican food that elevates tacos, quesadillas, burritos, and more.
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Table of Contents
- Why You’ll Love This Homemade Flour Tortilla Recipe
- What Do Homemade Flour Tortillas Taste Like?
- Ingredients for Homemade Flour Tortillas
- How to Make an Easy Spanish Tortilla
- What to Serve with Homemade Tortillas
- How to Store Homemade Flour Tortillas
- FAQ:
- More Favorites from Elicit Folio
- Authentic Homemade Tortilla Recipe
- Craving More?
Why You’ll Love This Homemade Flour Tortilla Recipe
- Simple Ingredients: Made with everyday staples like flour, lard, and warm water.
- Soft & Chewy: Achieve restaurant-quality flour tortillas with a tender texture perfect for any filling.
- Chef-Inspired: This recipe straight from a Cabo cooking class with Chef Ari, bringing authentic flavor to your table.
- Better than Store-Bought: Fresh, warm tortillas taste incredible and are free from preservatives.
What Do Homemade Flour Tortillas Taste Like?
These homemade tortillas are soft, warm, and slightly buttery, with a satisfying chew that complements savory fillings. The use of lard or bacon grease (a tip I learned from Chef Ari in Cabo) adds a subtle richness and depth of flavor, making them taste authentic and truly memorable!
Ingredients for Homemade Flour Tortillas
- 285 g (about 2 1/4 cups) all-purpose flour
- 26 g shortening (about 2 tbsp)
- 26 g lard (about 2 tbsp)
- 1.5 g (about 1/4 tsp) salt
- 145 ml (about 2/3 cup) warm water
- 1/4 tsp baking powder
How to Make an Easy Spanish Tortilla
Below you will find step-by-step instructions that I learned from my class with Chef Ari in Cabo, Mexico:
STEP 1: Make the Dough Well: In a large metal bowl, add flour and use your fingers to form a well in the center. Sprinkle in salt and baking powder. Place a spoonful of lard and a spoonful of shortening in the well. Pour very warm water into the center until it reaches the top of the well (this helps melt the lard). Slowly pull flour from the sides into the center and mix with your hands until a ball forms. Tip from Chef Ari: don’t over-knead your dough. You should stop once the dough is smooth.
STEP 2: Rest the Dough: Leave the dough ball in the bowl, cover, and let rest for about 30 minutes. This allows the gluten to relax and makes the tortillas easier to roll.
STEP 3: Form and Roll: Divide the dough into 8 – 9 equal portions. Roll each portion into a smooth round ball. Place a dough ball on a floured surface, press it gently, then roll it out with a rolling pin – flip, roll, flip, roll, until you have a thin, round tortilla. Try to keep it as circular as possible.
STEP 4: Cook the Tortillas: Heat a non-stick skillet or cast iron pan over medium-high heat, with no oil. Cook each tortilla for about 30–60 seconds per side, until it browns lightly and begins to puff. Stack the remaining tortillas in a clean towel to keep warm before serving.
What to Serve with Homemade Tortillas
- Tacos with carne asada, grilled fish, chicken, or shrimp
- Chicken Enchiladas
- Burritos
- Traditional Salsa or Mango Salsa
- Tortilla Soup
How to Store Homemade Flour Tortillas
- Room Temperature: Store cooled tortillas in an airtight bag for up to 2-3 days.
- Refrigerator: Keep in the fridge for up to 1 week.
- Freezer: Separate tortillas with parchment paper and freeze for 2-3 months. Reheat on a skillet over medium-high heat to restore freshness.
FAQ:
What ingredient makes tortillas soft?
The ingredient that makes tortillas soft is the fat, traditionally lard, but shortening, bacon grease, or even butter can also be used. The fat coats the flour and traps moisture, creating a tender, pliable texture instead of a dry or brittle tortilla. Be sure to use warm water when combining ingredients for the best result.
How do I keep tortillas soft?
Stack them in a clean kitchen towel immediately after cooking to trap steam and keep them pliable.
Do I need a tortilla press?
No, a rolling pin works perfectly fine. Just roll each dough ball into thin small disks.
Can I double this recipe?
Yes! Double all ingredients and divide the dough into 16–20 pieces for more tortillas.
Why use warm water?
Warm water helps the fat blend into the flour and creates a softer dough.
More Favorites from Elicit Folio
- Easy Teriyaki Salmon (Oven + Air Fryer)
- Grilled Mahi-Mahi with Mango Salsa
- Strawberry Hennessy Margarita or Hennessy Margarita
- Simple Syrups for Cocktails or Mocktails (Thyme, Strawberry, Rose)
Authentic Homemade Tortilla Recipe
Ingredients
- 285 g Flour, (about 2 1/4 cups)
- 26 g Vegetable Shortening, (about 2 tbsp)
- 26 g Lard, (about 2 tbsp)
- 1.5 g Salt, (about 1/4 tsp)
- 145 ml Warm Water, (about 2/3 cup)
- 1/4 tsp Baking Powder
Instructions
- In a large metal bowl, add flour and use your fingers to form a well in the center. Sprinkle in salt and baking powder. Place a spoonful of lard and a spoonful of shortening in the well. Pour very warm water into the center until it reaches the top of the well (this helps melt the lard). Slowly pull flour from the sides into the center and mix with your hands until a ball forms.
- Leave the dough ball in the bowl, cover, and let rest for about 30 minutes. This allows the gluten to relax and makes the tortillas easier to roll.
- Divide the dough into 5–6 equal portions. Roll each portion into a smooth round ball. Place a dough ball on a floured surface, press it gently, then roll it out with a rolling pin – flip, roll, flip, roll, until you have a thin, round tortilla. Try to keep it as circular as possible.
- Heat a non-stick skillet or cast iron pan over medium-high heat, with no oil. Cook each tortilla for about 30–60 seconds per side, until it browns lightly and begins to puff. Stack the remaining tortillas in a clean towel to keep warm before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Craving More?
Whether you’re cooking up something special for Taco Tuesday or simply craving a homemade flair to your tortillas, this authentic homemade flour tortilla recipe will be one of the best tortillas you’ve ever had. If you try it, I’d love to see your version! Tag @elicitfolio on Instagram or leave a comment below to let me know how your dish turned out! If you’re planning to visit Cabo in the future, be sure to book cooking lessons with Chef Ari! More information can be found here in my Cabo, Mexico travel guide.
These homemade tortillas made taco night this week 10x better! I can’t believe I’ve been going with store-bought all this time.
First, I bet that cooking class was awesome and second, these homemade tortillas look so fresh. I’ve never made mine fresh but after reading this I may try to create my own. I bet they even taste better!
These are pure perfection! I’m glad you took that class because after making these, I’ll never buy tortillas again!
These were amazing! I made soft tacos with them, and we were so impressed.
OMG! I didn’t realize tortillas were so easy to make! I can’t wait to try them! No more processed ones from the store for us!
These tortillas were easy to make and tasted amazing. Perfect for tacos and wraps!
I’m sure tortillas 100% taste better when they are homemade! There are so many great ways to use them too.
I’ve not made tortillas before. We love tortillas around here because we love making fajitas. I just might try this. I bought lard before, but I didn’t know how to use it. This seems easy to follow.