Every Store-Bought Tortilla Contains Vegetable Oil. Here Is the Original Recipe.

By Savannah Ryan — The Foodie Kitchen

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Flour tortillas are searched millions of times a month — and almost every commercial version uses hydrogenated vegetable oil or shortening. The original flour tortilla from northern Mexico used lard, which is why homemade lard tortillas are so categorically different from the plastic-wrapped grocery store version. Part of the MAHA recipes collection and a foundational recipe for anyone replacing seed oils in Mexican cooking. See the lard birria tacos for another authentic Mexican recipe in the correct fat.

Why Lard Makes Better Tortillas Than Vegetable Shortening

The flour tortilla was developed in northern Mexico — specifically in the states of Sonora and Chihuahua — as a wheat-based alternative to corn tortillas, and lard was the fat used from the beginning. Lard's approximately 45 percent oleic acid content — the same monounsaturated fat found in olive oil — gives it a plasticity that shortens the gluten strands in the dough and produces a supple, pliable texture that hydrogenated vegetable shortening approximates but never equals. The flavour difference is also significant — lard has a clean, mild pork fat note that integrates with the wheat and becomes part of the tortilla's identity. Vegetable shortening is flavour-neutral by design. According to the Weston A. Price Foundation, pastured lard is rich in vitamin D and is one of the most nutritionally complete animal fats available. Research on PubMed confirms that the saturated and monounsaturated fat structure of lard does not produce the oxidation by-products that occur when hydrogenated seed oil shortening is used in high-heat cooking applications. For cultural context on Mexican cooking fats — Serious Eats has documented the role of lard in traditional Mexican cuisine extensively.

Lard Flour Tortillas — The Recipe

Ingredients

• 300g plain flour plus extra for dusting
• 60g lard — at room temperature, soft
• 1 teaspoon fine salt
• Half teaspoon baking powder
• 170ml warm water — approximately 50C

Method

1. Combine the flour, salt and baking powder in a large bowl. Add the soft lard in small pieces. Using your fingertips, rub the lard into the flour until the mixture resembles coarse breadcrumbs — similar to making shortcrust pastry. The lard must be fully incorporated with no visible lumps.

2. Add the warm water gradually, mixing with a fork then your hands until a soft, non-sticky dough forms. You may not need all the water — add it slowly. The dough should be smooth and slightly tacky but not sticky.

3. Knead the dough for 2 minutes until smooth. Divide into 12 equal balls. Cover with a clean cloth and rest for 30 minutes at room temperature. The rest is non-negotiable — it relaxes the gluten so the tortillas roll thin without springing back.

4. Heat a dry cast iron skillet or comal over medium-high heat for 3 minutes — no fat, no oil.

5. On a lightly floured surface, roll each dough ball into a thin round approximately 20cm in diameter. Roll from the centre outward, rotating 45 degrees between rolls for an even circle.

6. Cook each tortilla in the dry hot pan for 30 to 45 seconds per side. Small brown spots will appear and the tortilla will puff slightly — this is correct. Do not overcook. The tortilla should be soft and pliable, not crisp.

7. Stack cooked tortillas under a clean cloth as you go — the steam keeps them warm and soft. Serve immediately or store in a sealed bag once fully cooled.

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Lard flour tortillas are the foundation of authentic Mexican cooking at home. Find more traditional seed oil free recipes in the exotic recipes collection. Pair these with the lard birria tacos for a complete Mexican dinner. More global recipes at the exotic recipes collection on Wix.

Frequently Asked Questions

What fat is used in authentic flour tortillas?
Lard is the traditional and authentic fat for flour tortillas in northern Mexico where the recipe originated. Vegetable shortening is a 20th century industrial substitution that became widespread due to cost and shelf life, not because it produces a better tortilla.

Can I substitute butter for lard in flour tortillas?
Yes — butter produces a slightly richer, more flavourful tortilla than lard with a subtle dairy note. The technique is identical. Both are seed oil free ancestral fats that outperform vegetable shortening for texture and flavour.

Why are my flour tortillas hard and dry?
Hard tortillas are caused by too much flour, not enough fat, overcooking in the pan or skipping the resting period. Ensure the lard is fully rubbed into the flour before adding water, rest the dough for a full 30 minutes and cook each tortilla for no more than 45 seconds per side.

How do I store homemade flour tortillas?
Stack cooled tortillas between sheets of baking paper and store in a sealed bag at room temperature for 2 days or refrigerate for up to 5 days. Reheat individually in a dry hot pan for 15 seconds per side or wrap the whole stack in a damp cloth and microwave for 30 seconds.

Are flour tortillas seed oil free?
Store-bought flour tortillas almost always contain hydrogenated vegetable oil or canola oil. Homemade lard flour tortillas are completely seed oil free — the only fat is rendered pork lard, one of the six ancestral cooking fats used in The Foodie Kitchen.

More Recipes You Will Love

Lard birria tacos. Low carb beef lettuce wrap tacos. All exotic recipes.

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