How to make the Best Authentic Flour Tortillas | 4 Ingredient Tortillas

If you want to give your taco or burrito a warm feeling inside, there's nothing better a fresh flour tortilla made with pork lard. This authentic flour tortilla recipe comes from Diana Kennedy. We'll walk through how to make flour tortillas with pork lard and tortillas with butter. You can have tortillas on your plate in less than 45 minutes.

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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with lavmic
Edited in: Premiere Pro #Cook #WithMe

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[nitaf]

I really like your method of teaching. I also like the respect you give foods and their different origins

[mattsanchez]

My grandmother made these everyday when I was a kid in the 70s along with pinto beans, a magical combination

[daofSpades]

I didn't want to make a ton of tortillas at once, so I froze the dough balls I didn't want to use for later. After thawing, they still rolled out and tasted great!

[AridiaMoonWolf]

You can get them thinner by using corn starch instead of flour when rolling. This also is a great method to roll in general as the starch doesn't get incorporated into the dough like flour will, as a result keeping your work moist and supple. I use this for everything except beads.

[dacutestdimples]

I've been commenting and binging your videos for almost a week LMAO. And here I am again. MY TORTILLAS HAVE NEVER TURNED OUT THIS GOOD ETHAN!!! Idk if it's because I used rendered bacon fat this time (highly encourage y'all to save your bacon grease for joys like or I let the dough rest for a full 20 minutes but these turned out 🔥🔥 my yield was 697g. I got 4 (80g) burrito and 15 (~25g) taco sized tortillas. My Huevos Rancheros made me extra happy today. Thank you for the recipe!!! ✌🏾

[tomaszolszewski]

Ethan, proportions in this recipe are gold. I've made this 3 times already (in 3 weeks) & I'm planning to make another this week. I've made turkey leftovers filling, chicken thights middle-east style filling and yesterday, beef & beans quesadillas. They are also so tasty with jam. The dough is so elastic & pleasant to work with like no other. Greetings from Poland.

[sangb]

For better results with butter, slightly increase the amount of fat and decrese the amount of water you add, as butter is only about 80% fat vs the 100% lard.

[ashish_ramnani]

Apart from the recipe, I really appreciate you providing all your sources. They're really helpful. Thanks for genuinely trying to make us all smarter. You're one of the good ones.

[leyley]

Hi Ethan, I can share my 20 year old Tortilla recipe that my aunt shared with me.. from scratch .. I modified it by using canola oil but I prefer the lard not crisco.. 3 cups of flour, 1/2 teaspoon of baking powder, 1 teaspoon of kosher salt, 7 T of lard room temp or canola oil.. had 1 cup very hot water.. add little more water if needed. Mix all ingredients and knead the dough till smooth..let rest for 15 minutes room temperature then divide dough roll into logs and cut dough into 2 inches.. makes about 18 depending how big your balls are.. roll dough, flatten then rollout in a lightly floured surface.. I use a cast iron comal pan .. bubbles will form when u flip them over pop the bubbles. takes less than a min to cook on each side.. my dad's is Spanish Mexican and my mother is Filipino/ Spanish . i learned how to cook from both sides of the family..what is great is I have fused both cuisines.. Just like u I have learned on my own.. never went to culinary school.. Cooking is my life..

[robokomodo]

I recommend using a smaller rolling dowel for rolling flatbreads. It's a lot easier to manage than the big english style pin. Commonly found at asian/international markets and it is well worth it.

You can use one hand to roll, one hand to turn if you get used to it.

[sparkymularkey]

I try to avoid single use plastics, so instead of plastic wrap, might I recommend a technique my Navajo mother always uses when she makes frybread?

She places the ball of dough in a medium/large bowl and then places a damp cloth or paper towel over the bowl to completely cover the dough. It always seems to work just fine and requires no plastic. :)

[valeriee]

used coconut oil instead of lard, and warm water instead of room temp water, absolute perfection, soft with just the right amount of chew. I could eat these every day. i made the small 25 g ones and i suspect that means i WILL be eating them every day for the next little while. definitely going into the rotation. made chicken tacos for lunch.

[sylviapimentelhernandez]

Que ricoooo 😍, In Mexico we say that if the Tortilla inflates it is because your mother-in-law loves you 😂 it sounds crazy but you can google it🤷🏻‍♀️

[TheAtos]

I am from Monterrey Mexico (pretty famous for having really good flour tortillas) and this recipe looks exactly like my mom makes tortillas at home!!! They look delicious!!! Thanks for sharing this one!!!😊😊😍😊😊😍😊😊😍😊😊😍😊😊

[rosezingleman]

How did I miss this a year ago?
My late mom and I had Diana Kennedy’s cookbooks but I can’t find them now. So I was searching “make flour tortillas” and here you are. I found your channel back when you were in Mexico. Yay!
Enjoy Paree!

[Toastybees]

Love to see you tackle more simple authentic recipes like this, for example it's impossible to get proper Cuban bread outside of south Florida and it is only good for a single day so it has to be made fresh. Water, flour, yeast, salt, and lard is all you need for the unique smooth and crusty outside with pillowy soft insides.

[chaido]

Made these for my family the other week. They loved them, so far the best taco night we've had

Thanks, Ethan!

[Sam-pgcs]

This video was extremely professional and *extremely good* how come this guy doesn’t have 500.000 subscribers?

[definitelyhuman]

I have watched a lot of babish and when I hear the music Ethan used here I just start hearing babish's sounf

[JudyCZ]

Thank you for telling us the size you use for your tortillas. And I especially love that you use *grams*. That's just unbelievably useful.