Northern Mexican food: basically an unleavened wheat flatbread, cooked on a griddle.
Basic for the preparation of gringas. Also used to make burritos, but that is not Mexican food - tex-mex at best.

Opposed to a standard corn tortilla.

Here’s how my mom makes these flour tortillas. They are good so I thought I should share the wealth.



Cut lard into flour and salt until mixture is uniform, crumbly consistency. Add water, 1 tablespoon at a time, until all flour is moist and mixture is easily formed into a ball. Divide ball into 12 equal pieces. Shape into balls. Cover and let rest for 20 minutes.

Roll each ball on a floured surface into a six-inch circle. Heat a large skillet over medium-high heat. Cook each tortilla in the UNGREASED skillet until edges begin to dry and blisters form. Turn and cook on the other side until dry.

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