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Inspired by my memories of making tortillas with my Abuelita,  here's my flour tortilla recipe!

Eliza’s version of Lita’s Tortillas 


  • ½ Cup Lard (Dai Due carries excellent Lard in Austin) 

  • 1 1/2 Cups  chilled water



  1. Fill a pitcher with Ice Water.  

  2. Whisk the flours, salt, and baking powder together in a mixing bowl. Cut in the lard with a pastry blender until the flour resembles cornmeal. Add 1 ½ Cups of chilled water.  Make sure to avoid ice cubes dropping in hah! Mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Add a lil more water if too dry, OR add a lil more flour if too sticky.

  3. Divide the dough into 24 equal pieces, and shape each piece into a ball.  Place back into bowl, and cover bowl with wet dish towel to keep from drying out.  

  4. Preheat a large cast iron skillet over medium-high heat.

  5. Use a well-floured rolling pin to roll a ball into a thin, round tortilla. Place into the hot skillet, and cook 8-10 seconds; flip and repeat on the other side.  So easy to overcook tortillas! I love mine tender, not chewy. So you may want to experiment with cooking times to see what works for yourself.  (You are definitely not looking for the scorch marks with how I make mine)

  6.  Place the cooked tortilla in a tortilla warmer; continue rolling, and repeating with the remaining dough.



-If Barton Springs is out of the Einkorn, you may want to try another of their flours like Turkey Red Wheat, or just go with 4 cups of All-Purpose Flour.  

-Please Please PLEASE buy Lard from local Farmer, or Butcher. Taste and texture is so much better than box Lard at store.  If you insist on using box lard, I’d lower the salt by a tsp.  

-You can always sub Lard with Butter or a Vegetable shortening if vegetarian/vegan.

PS My Lita's original recipe was definitely more old school,

but her rolling game was spot on!  

I came up with this version as I prefer very thin, and tender tortillas. 

On that note, adjust to what works for you.

Do you like thick tortillas? Chewy?  Flour or Corn?

All tortillas are not the same, make the ones you crave! 

Favorite Places for Tortillas

Valentinas Tex Mex BBQ (Austin -Flour)

Veracruz All Natural  (Austin - Corn)

El Bolillo Bakery (Houston - Flour)

La Palma Mexicatessen (San Francisco - Flour)


Let me know if there's a place I gotta check out as always down for a homemade tortilla.

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