Wheat-flour tortillas (Tortillas de harina de trigo) from The Cuisines of Mexico (page 65) by Diana Kennedy

Where’s the full recipe - why can I only see the ingredients?

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

  • ShayLRoss on May 09, 2026

    Great recipe for flour tortillas, just have to plan ahead and make sure you have enough time for the dough to sit (2 hours) and work through the rolling and griddle. If you don't have/want to use lard, vegetable oil is a common replacement.

  • JKDLady on July 30, 2015

    I use 76g crisco, 453g flour, and 230g water. We absolutely love these. So much better than from the store, and sometimes we just want flour tortillas instead of corn.

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