Let’s be honest here. Nothing says Mexican food like a delicious tortilla. These are one of the most versatile breads that has ever existed. Whether you’re grilling up a chicken quesadilla, smothering them in enchilada sauce or using them for burritos, tacos or as a salad bowl, tortillas are a great staple for every mom. When I was a kid, my own mother used to warm them on the stove with some melted butter and then roll it up for my breakfast. I’ve done the same for my kids, sometimes adding a little cinnamon and sugar as a treat.
When I visit my favorite Mexican restaurants, most of them have fresh, delicious tortillas, and I have to admit, I go WILD. While having a package of flour tortillas from the store is easy and convenient, there is nothing on this earth like biting in to a perfectly done fresh tortilla.
The good news is you can make them at home. They’re a great thing to make with the kids if you are wanting something fun to do on a Saturday morning. And you can keep them for several days or even freeze them for the future. But when they’re this simple to make, why not just eat them all at once, right!?
Here’s what you’ll need:
2 C flour
2 tsp baking powder
1 tsp salt
2 TBSP lard
1 1/2 C warm water
To begin, lightly stir together the flour, baking soda and salt. Add the lard and then use your hands to work it all together until it resembles very fine small pieces of grain.
Next, add the warm water to the mixture, and once again use your hands to combine all of the ingredients.
Dump the dough onto a floured wooden cutting board and roll out with a floured rolling pin. Work the dough back and forth, and keep going until it appears smooth.
Cut the dough into equal sized squares and then roll each square into a little ball.
In a cast iron skillet, add a small amount of oil and put over medium heat.
With a floured rolling pin, take one of the dough balls and roll it out into a circle. Use your hands to shape it, if necessary. Roll again until it is uniformly circular and flat.
Place the dough circle into the heated skillet and watch until the first side turns a golden brown. Flip the tortilla and cook until it, too, is nicely golden brown.
Remove the tortilla and wrap in a bit of foil to keep it warm until all of the dough balls have been fried.
How easy is that?
Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.