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.
This is so simple...makes great tortillas, never need to buy wraps again! - 05 Mar 2012
Loved this recipe. It was very easy and much tastier than the shop bought ones. I made them three times now. I never buy ready made tortillas again. - 03 Feb 2013
Easy recipe, easy to roll out. The wraps were much thinner than my family like. However, they make the best tortilla chips ever, light and delicate but strong enough to scoop a dip. - 26 Jun 2012