Homemade Flavored Flour Tortillas Recipe

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Flour tortillas are popular in northern Mexico, whereas corn is favored in the central and southern regions. It is just a matter of what grows where.

Corn tortillas are rarely used in Tex-Mex enchilada dishes, because unless homemade, they tend to break apart when trying to roll them up. I use them to make stacked enchiladas, which are found in West Texas and New Mexico.

Handmaking flour tortillas is not difficult at all. You'll need the ingredients, a rolling pin, spatula, and a skillet. Also, have a container ready to hold the fresh tortillas.

I am posting a basic recipe, plus 4 varieties of flavored ones: onion, garlic, cumin, and adobo.

See links below for adobo and taco seasonings, or purchase Sazon from a Latin grocery.

YouTube has several how make flour tortilla videos. If you're a novice, you might want to watch one first.

Prep time:
Cook time:
Servings: 6


Cost per serving $0.41 view details
  • Basic Recipe:
  • 4 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 cup lard, cut in little cubes
  • 1 tbs. corn or veggie oil
  • 1 1/4 cup warm water
  • To the warm water, add one of the following, and stir well:
  • 1 tbs. onion powder (do not toast)
  • 1/2 tbs. garlic powder (do not toast)
  • 1 tbs. cumin powder, toasted
  • 1/2 tbs. dry adobo mix, Goya Sazon of choice, or taco seasoning, toasted


  1. Stir the flour, baking powder, and salt together in a bowl, add the lard pieces and work the dough with your fingers (like biscuit dough), until it resembles fine meal.
  2. Drizzle on oil and stir in the water, forming a dough.
  3. Knead for 2 minutes on a work surface. The dough should be soft and elastic.
  4. Cover and let rest 30 minutes.
  5. Divide into 12 pieces.
  6. Turn the first piece of dough in a little flour, and using a rolling pin or dowel, roll the dough out from the center, keeping it in a round form, and roll until it is a thin 6 inch round.
  7. Brush off visible flour.
  8. Using a clean towel, put the tortilla on the towel, fold it over to cover it.
  9. Make the rest of the tortillas and add to towel.
  10. Heat a skillet or comal to medium high.
  11. Put 1 tortilla in the skillet and cook for 15-20 seconds, flip it over with the spatula.(Tortilla should puff up a bit and have pale brown spots before flipping it.)
  12. Repeat.
  13. The tortillas should be soft, supple. If they cook to long, they stiffen.
  14. Store in a plastic bag. Will freeze.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 156g
Recipe makes 6 servings
Calories 472  
Calories from Fat 166 35%
Total Fat 18.46g 23%
Saturated Fat 6.89g 28%
Trans Fat 0.0g  
Cholesterol 16mg 5%
Sodium 966mg 40%
Potassium 130mg 4%
Total Carbs 65.86g 18%
Dietary Fiber 2.5g 8%
Sugars 0.87g 1%
Protein 9.07g 15%



  • curt iffert
    August 9, 2012
    we love mexican food I have got to try them thanks!
    • judee
      August 7, 2012
      Homemade is always best. These look amazing
      1 reply
      • myra byanka
        August 8, 2012
        If I made these often, I'd weigh 500 lbs.



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