Authentic Mexican Tortillas

Authentic Mexican Tortillas

Jamie Mikall Martinez 0

"I learned how to make these growing up watching my mother Alma. We have never used an actual recipe, but for your convenience I came up with one."

Ingredients 55 m {{adjustedServings}} servings 227 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 24.1g
  • 8%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 470 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

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  1. Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
  2. With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
  3. Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
  4. Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.
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Reviews 341

  1. 420 Ratings

Mommy of Five

I was just browsing in the Mexican section and found this recipe. I am Mexican and yes, as another reviewer suggested, lard is the best way to make them for "authentic" taste, but honestly, who needs all that fat??? In the beginning my mother used to make them with Lard, but since my dad found out his cholesterol level was so high, my mom started to make them with shortening. I have also always made them with shortening and I cannot imagine now having them any other way. This is a great recipe and a suggestion to you all: try the butter flavored shortening, it makes them taste great! For a great alternative, you can substitute sugar and cinnamon for the salt, makes healthier type of bunelos! Oh and for those reviewers that say these were too tough, you have to realize that you have to use extremely hot water, as hot as your hands can handle. I hope this helps!


I wanted to address the issue of the Tortillas going hard after being made. Being from Mexico, I've never seen a woman making toritillas without having a Kitchen towel folded over and stacking the tortillas inbetween as they are comming off the griddle or comal. Infact my mother will go a step further and place a Kitchen towel (folded in half) into a gallon sized ziplock bag, this all in the effort to keep the tortillas pliable/soft. Once you are all through making your taco's, burritos, etc, you can take the towel out of the bag and store the tortillas in the bag, in your fridge. Whenever you need one or two, reheat on a hot griddle pan turning as necessary and they become pliable once again. Tortillas are like bread, you leave them out in the open, they get hard. Another thing that will make them hard is leaving them unattended on the griddle too long, the moisture is wisked out and not suitable for tacos, burritos, or anything. I hope this additional step keeps the rating for this recipe high, as it really is no different (except for lard), than my Mexican mother makes.


Some people must think that 'authentic' means tastes like store bought. It does not. Last summer while my husband and I were in Old Town San Diego we bought tortillas from a lovely Hispanic woman who was cooking on an outdoor griddle in front of a restaurant. These tortillas tast exactly like the ones we had!(except she used lard) I did change a couple things. I used 3 T. shortning and 2 butter. I used 1&1/2 t.salt and it was just right. The water I used was just under boiling. I have a Kitchen Aid and I added the water slowly as the mixer worked. The dough was perfect and a snap to roll out. Actually I rolled them paper thin and they puffed up perfect. 30 seconds on each side. After mixing the dough I divided it up into golf ball sized rounds THEN let it rest under a damp towel for an hour. That way you don't compress the dough making the rounds after the dough rests. Very easy to roll. If your tortillas are hard and crumbly you're cooking them too long or the dough is too dry. They are supposed to be soft with brown bubbles. This was so simple and so 'authentic' I will never buy another pack of store tortillas! Thank you Jamie!5++++++