About this recipe: Tortillas, either made from wheat flour or cornmeal, are the basic bread that accompanies almost every meal in Mexico. These flour tortillas are easy to make and they have a multitude of uses – serve with meals in place of bread, make wraps with sandwich fillings, or roll round a savoury mixture, sprinkle with cheese and bake.
To reheat leftover tortillas for serving, wrap the stack in foil and put into a preheated 180ºC (350ºF, gas mark 4) oven for 10–15 minutes. Alternatively, they can be heated individually on a moderately hot griddle for 10–15 seconds on each side. * For heartier tortillas, replace half the white flour with wholemeal flour. * For spicy tortillas, add typical Mexican spices, such as a pinch each of ground cumin, coriander and cinnamon, to the flour.
Lard, which is rendered pure pork fat, is a traditional ingredient in tortillas. It has an unhealthy image, but weight for weight, lard contains less saturated fat than butter. In 100 g (3½ oz) lard the total fat content is 99 g, of which 40 g is saturated; in the same weight of butter, total fat is 81 g of which 54 g is saturated.