Traditional flour tortillas (Tortillas de harina) from Treasures of the Mexican Table: Classic Recipes, Local Secrets (page 108) by Pati Jinich

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ishie1013 on April 06, 2026

    These came out really well! I do have a tortilla press but they still needed to be rolled out more, but got great burrito sized tortillas with the right scorch marks relatively quickly. Like pancakes, you seem to always need to discard the first.

  • Lu1950s on January 29, 2022

    I didn't have lard so I used 128 g vegetable shortening (Crisco). Next time I won't cover the dough with my white flour sack towel because the rich dough left stains on it. I cooked them in a nonstick pan and it worked beautifully. These are easy to make and very tasty.

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