Handmade Flour Tortillas | Rick Bayless Taco Manual

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Published 2023-06-09

Though corn—made into masa and baked into tortillas—has been Mexico’s unique staff of life for millennia, flour tortillas also have a place. And that place is almost exclusively in the northern part of the country where the Spaniards found that wheat could thrive. In some ways, flour tortillas are easier to get right than corn tortillas, and this has been my go-to recipe for 40 years. The proportions are classic, producing a flaky and rich-tasting tortilla, especially when made with fresh-rendered pork lard, which is what I always use. If lard isn’t your thing, know that vegetable shortening works—but it’s virtually tasteless.

Check out the recipe👇🌮
www.rickbayless.com/recipe/flour-tortillas-2/

~Order your own Frontera Grill Taco Kit: www.goldbelly.com/frontera-grill?ref=gs
~How to make perfect homemade corn tortillas: • Your Guide to Easy Homemade Corn Tort...
~Make your own tortilla kit: masienda.com/collections/all/products/tortilla-sta…

All Comments (21)

@hadronoftheseus8829 11 months ago

This guy is a godsend for us clueless gringos.😊
@DJ-fn3jm 10 days ago

Fresh rendered beef tallow also tastes awesome in fresh tortilla.
@tuphdc8779 11 months ago

Hope Rick teams up with the Townsends for 18th century Mexican cooking
@lovemy2babies 10 months ago

I always use Chef Bayless flour tortilla recipe. I live in MexicoI and I haven’t bought flour tortillas in years! 😁 do use vegetable shortening because I keep kosher and they come out great. But I really appreciate this video showing the rolling technique, because I used to do the back and forth thing and my tortillas had a sort of amoeba like look 😂. I called them “rustic”, lol.
@marvinshenk 11 months ago

I love watching Rick cook.
@danziegner 11 months ago

Bacon drippings, people, which you can cut with butter. I also add a bit of baking powder, and salt. Delisioso!
@gabeh7923 8 months ago

Rick, watching you make homemade flour tortillas brings back wonderful memories of watching my Mom make ‘em when I was little. Thanks for sharing this.
@theguyshow3392 10 months ago

Thanks Chef!
@dukeallen432 11 months ago

Rick, thank you.
@Rosiesdessertspot 10 months ago

Incredibly informative. Thank you so much!
@AnnaAliciaTx 11 months ago

Just an FYI, some of the large Mexican/Latino Supermercados sell fresh rendered pork fat. It's usually by the carnicería section in individual clear plastic tubs. If you have a Fiesta I know they sell them for sure.
@pedrohoracioaguilardiaz3288 11 months ago

Just in time. Want to learn to make my own tortillas for tomorrow's breakfast! Thank you!
@marlenehuerta976 11 months ago

I lived around a lot of Mexicans and they taught me to only use lard, never vegetable shortening.
@peelnation 2 months ago

thanks Rick!
@ADM651 11 months ago

Gracias Chef Rick!! 👍🏼🙂👍🏼
@jeepz669 11 months ago

Those look totes delish!
@eliseolopez2790 11 months ago

I always loved your begging theme its relaxing
@JT-py9lv 11 months ago

I learned to make homemade tortillas 37 years ago in Winnemucca, NV. Thank you Jose Flores !
@pavelow235 11 months ago

cool man!
@L.Spencer 11 months ago

I've only tried a couple of times many years ago, they came out funny shapes and were thick, still delicious though. Maybe I'll try again. I've never used pork lard.