Fluffy Honduran-Style Flour Tortillas
Savor the soft, pillowy texture of these homemade flour tortillas that bring the authentic flavors of a Mexican tortilleria right into your kitchen. This delightful recipe takes inspiration from the Honduran Baleada, incorporating an egg into the dough for added richness. Made with lard for the best taste – though oil or shortening can work in a pinch – these tortillas are versatile for all your favorite fillings or simply enjoyed with butter. Whether you use a rolling pin, tortilla press, or your hands, these tortillas will impress with their tenderness and flavor. Perfect for taco night, quesadillas, or burritos, they're sure to be a hit with family and friends!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
All-purpose flour
4 cups (Sifted)
Baking powder
1 1/2 teaspoons
Salt
1 1/2 teaspoons
Large egg
1 (Beaten)
Lard
1/3 cup (Softened)
Warm water
1 cup
Lard (for shaping)
1 tablespoon (Reserved for coating)
Instructions
1
In a large bowl, whisk together the flour, baking powder, and salt until well combined.
2
Create a well in the center of the dry ingredients and crack in the egg. Use a wooden spoon to mix until just incorporated.
3
Cut in the lard with a pastry cutter, forks, or butter knives until the mixture resembles coarse crumbs.
4
Gradually add the warm water, mixing until the dough comes together. Knead the dough on a floured surface for about 5-10 minutes until it's smooth and elastic.
5
Lightly coat your hands with some of the reserved lard and divide the dough into 12 equal portions. Roll each portion into a smooth ball, re-coating your hands with lard as necessary.
6
On a lightly floured surface, roll each ball into thin disks using a rolling pin, ensuring they are evenly floured to prevent sticking.
7
Preheat a dry skillet or griddle over medium-high heat. Cook each tortilla for about 30-45 seconds per side or until lightly browned and puffed. Keep the tortillas warm in a towel or place them in a gallon ziplock bag for storage.
8
For optimal results, you can cook the tortillas as you roll them out for fresh enjoyment.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Fluffy Honduran-Style Flour Tortillas?
These are soft, pillowy homemade tortillas inspired by the Honduran Baleada, which include an egg in the dough for added richness.
What makes these tortillas different from standard flour tortillas?
The addition of an egg and the use of lard provide a richer flavor and a specifically soft, tender texture characteristic of Honduran-style tortillas.
How many tortillas does this recipe make?
This recipe yields 12 equal portions.
What type of flour should I use?
The recipe calls for 4 cups of sifted all-purpose flour.
Can I substitute lard with another fat?
Yes, while lard provides the best authentic taste, you can use oil or shortening in a pinch.
Why is an egg added to the dough?
The egg adds richness and helps achieve the unique, pillowy texture found in authentic Honduran Baleadas.
How much baking powder is needed?
You will need 1 1/2 teaspoons of baking powder.
What temperature should the water be?
The recipe requires 1 cup of warm water to help the dough come together.
How long should I knead the tortilla dough?
Knead the dough on a floured surface for about 5 to 10 minutes until it becomes smooth and elastic.
Do I need to grease the skillet before cooking?
No, you should use a dry skillet or griddle preheated over medium-high heat.
How long does each tortilla take to cook?
Each tortilla takes approximately 30 to 45 seconds per side until lightly browned and puffed.
How do I keep the tortillas warm and soft?
Keep them wrapped in a towel or place them in a gallon ziplock bag immediately after cooking.
Can I use a tortilla press?
Yes, you can use a rolling pin, a tortilla press, or even your hands to flatten the dough balls into disks.
What is the purpose of the extra tablespoon of lard?
The extra tablespoon of lard is reserved for coating your hands while dividing and rolling the dough into balls.
What is the texture of the mixture before adding water?
After cutting in the lard, the mixture should resemble coarse crumbs.
Are these tortillas suitable for tacos?
Yes, they are versatile and perfect for taco night, quesadillas, or burritos.
Should the lard be cold or softened?
The recipe specifies using 1/3 cup of softened lard.
What should the egg's preparation be?
The egg should be beaten before being added to the center of the dry ingredients.
Can I make these tortillas in advance?
Yes, you can store them in a ziplock bag, though they are best enjoyed fresh.
How much salt is in the recipe?
The recipe calls for 1 1/2 teaspoons of salt.
What tool is best for mixing the lard into the flour?
You can use a pastry cutter, forks, or butter knives to cut the lard into the flour mixture.
What heat setting is best for the griddle?
Medium-high heat is recommended for cooking the tortillas.
How do I prevent the dough from sticking while rolling?
Roll each ball on a lightly floured surface and ensure the disks are evenly floured.
Can I use these for Honduran Baleadas?
Yes, these are specifically designed to be the base for authentic Baleadas.
Is sifting the flour necessary?
The recipe suggests using sifted all-purpose flour for the best results.
What is the first step in the process?
The first step is to whisk together the flour, baking powder, and salt in a large bowl.
How many ingredients are required in total?
There are 7 ingredients: flour, baking powder, salt, egg, lard, warm water, and extra lard for shaping.
Can I enjoy these tortillas plain?
Yes, they are delicious when simply enjoyed with a bit of butter.
How do I know when to flip the tortilla?
Flip the tortilla when it starts to puff up and shows light brown spots, usually after 30-45 seconds.
Should I cook them all at once?
For optimal results, you can cook the tortillas as you roll them out to ensure they are served fresh.