Flour Tortillas
Tortillas de Harina
Recipe Yield
16 Tortillas
Cooking time
42 minutes
Rate this recipe
Ingredients
- 1 pound all-purpose flour or about 4 cups plus more to roll out tortillas
- 1 teaspoon kosher or sea salt
- 2/3 cup vegetable shortening or lard
- 1 cup lukewarm water
To Prepare
- In a mixing bowl, combine the flour, salt and vegetable shortening with your hands, slowly incorporate the lukewarm water and mix until it can come together into a ball. Transfer to the counter and knead for about 2 to 4 minutes, until it is smooth like play dough.
- Divide the dough into halves until you have 16 balls of dough. Place them on a floured sheet or board, cover with a clean kitchen towel and let them rest for 25 to 35 minutes.
- Heat your comal or ungreased cast iron or non-stick skillet over low heat. On a lightly floured surface, roll out each ball with a floured rolling pin, rotating 5 or 6 times until you get a 7” round.
- Place the tortilla on the already heated comal or skillet. You will hear a faint sizzle. After 40 to 50 seconds, when there are brown freckles on the bottom side and there are air bubbles puffed up all over the tortilla, flip over. Cook for 40 to 50 seconds more, until the other side is freckled and the tortilla puffs up even more, like pita bread.
Comments
162comments inFlour Tortillas
Rose Salazar
Jul 11
I love your program on PBS , I enjoy watching you cook and your food looks delish always .
Pati Jinich
Jul 21
Muchas Gracias Rosa! Un abrazo 🙂
Shar
May 03
I have heard to only use refrigerated lard but I can only find lard on the shelf. Is there really a difference and will I be okay using shelf lard?
Pati Jinich
May 07
Lard is better refrigerated, but if you cannot find it, you can always go with vegetable shortening 🙂
Leanne
May 02
Looking for the recipe for the stuffed, roasted pepper flour tacos I saw on one of the episodes (all about the wheat),
Thanks
Pati Jinich
May 07
Of course Leanne, here it is for you, enjoy! https://patijinich.com/picadillo-chile-relleno/
Gloria hernandez
Apr 02
If you want them to be gorditas do you just leave them thicker. My abuela made them gorditas with butter I’m the best
Pati Jinich
Apr 04
Hola Gloria! I have the perfect recipe for Tortillas de Harina Gordita, I think the secret is in the kneading and the resting time, hope you will like them! https://patijinich.com/chubby-flour-tortillas/
Anonymous
Apr 08
We always add baking powder ☺
Judy Vaesa
Mar 31
Gave it a 5, because same recipe my husband uses and they are GREAT!
Pati Jinich
Apr 11
Yay! So glad you liked my recipe as well Judy 😉
Brenda
Mar 20
I saw looking for the dough where you put a carmel filling. It was baked in the oven.
Would you please direct me. I also enjoy your show and watching your three boys.
I have two of my own and they love to eat, both grown.
Pati Jinich
Mar 20
Are you talking about the Coyotas, the piloncillo filled empanadas? Here is the recipe for you, hope you and your boys will like them! https://patijinich.com/flaky-round-empanadas-with-piloncillo/
Brenda
Mar 28
Yes, that’s it. Thank you so much, can’t wait to give them a try. I am going to try to put apples as the filling.
Lenora Ramos
Mar 05
there is a flour tortilla that you roll.dough balla in lard or shortening n then in flour n set aside. what recipe is that?
Pati Jinich
Mar 07
Here it is for you Lenora, those are the Chubby Flour Tortillas, enjoy! https://patijinich.com/chubby-flour-tortillas/
Raquel R Pena
Feb 13
My mother always used Baking powder, I noticed your recipe doesn’t may I ask why? I have been trying to teach my grandaughters and thats why I looked to your site for a good recipe. I have no idea how to measure when I cook.
Pati Jinich
Feb 15
Hey Raquel, I know some flour tortilla recipes call for baking powder, I do not add it simply because I don’t think it adds anything to the tortillas, neither in texture not in consistency. Have fun cooking with your girls 🙂
Anonymous
Apr 08
Don’t measure my mama says no measure!!
Donna Marie Whitaker
Feb 06
Such an easy recipe so delicious and fun to make..
Pati Jinich
Feb 10
So glad you liked it Donna, gracias!
DG
Jan 31
Super easy recipe to fallow I like it very much! Thank you
Me encantó esta receta tan fácil de hacer! Gracias
Pati Jinich
Jan 31
Que bueno que te gusto DG, yay! Te mando un abrazo 😉
Margot
Dec 29
I really don’t know why anyone would ever buy flour tortillas again after making these. They are incredibly easy and so satisfying to make. The tortillas were soft and delicious. I made enough for dinner the rest I’ll use for breakfast burritos which I freeze for make ahead breakfast. Thank you Pati.
Pati Jinich
Jan 06
Yay! Gracias Margot, so glad you liked this recipe!
Richard
Nov 11
This is my first time making one of your recipes. I am very excited !!! My question is should one use all the water or just till the dough makes a ball??? I only needed 3/4 cup of water till the dough came together… thank you very much !!!!
Pati Jinich
Nov 11
Perfect! If you just needed 3/4 of a cup that works. Did the tortillas came out soft and malleable?
Maria Hernandez
Oct 16
Hi, Pati! I am wondering why your recipe does not call for baking powder in your flour tortilla recipe? I seem to recall my mom used that in her tortillas.
Pati Jinich
Oct 19
Hi Maria, for my taste, baking powder make flour tortillas a bit cakey, so I just don’t use it 😉
Patty
Oct 07
Making these brought so many memories of watching my grandmother and aunts make them. They are so yummy! Thank you for sharing the recipe
Pati Jinich
Oct 08
Thanks to you for following Patty!
Nydia
Oct 03
Water should be hot, to help distribute the vegetable shortening.
Pati Jinich
Oct 04
Good point Nydia, thanks for the feedback!
Maggie
Sep 23
I made the flour tortillas. Not sure what I did wrong but they tasted too much like flour and a little gummy. Will try again, maybe I need to knead the dough more. They were fun to make!
Pati Jinich
Sep 24
Good luck Maggie 😉
Jessica
Jan 30
I had the same problem…like biting into a spoon full of flour lol. On my second attempt, I used almost no flour to roll them out and they were perfect! When the dough started to stick, I just floured my hand a little and rubbed it on the surface of the tortilla and that was enough. No more flour taste. Don’t give up! This recipe has the perfect balance of fat/flour/salt and makes great, lardy, real Mexican tortillas. Like going to TJ without having to leave your house! And it seriously only takes like 20 minutes (minus the rest time). I’m never buying store tortillas again.
Pati Jinich
Jan 31
Thanks so much for your feedback and suggestions Jessica, very useful 😉
Stephanie (Pocatello, Idaho)
Sep 22
Hi Pati,
My husband and I love your show & all the yummy things you learn to make on your adventures and then take it home & show us! ❤️ I was looking for the Gordita style tortillas recipe but couldn’t find it. You called them chubby😁 and you had smeared the balls with lard & then in flour so they don’t stick. Is that just the standard flour tortilla recipe just rolled a little thicker? I’m also going to try the drowned taquitos & belly button soup next & my husband wants the chile rellenos tacos 😋😋😋
Pati Jinich
Oct 04
Hi Stephanie! We just uploaded the recipes for the new season of the show, including the chubby flour tortillas. You can find it now here in the website, and here is the link for you as well, enjoy! https://patijinich.com/pati_2020/chubby-flour-tortillas/
Júlia (Huntington Park, Ca)
Aug 22
Gracias Pati!!
I made your Chilorio and flour tortillas today, my boys and boyfriend loved everything so much!!
Muchas Gracias por sus recetas!
Pati Jinich
Aug 23
Gracias a ti Julia, so happy everyone enjoyed 😉
Andy
Aug 02
Hi Pati,
I have never cooked supper for my family. I was inspired after watching you cook these on TV to try and make these for fajitas. So the following Saturday I made these with my son, so my wife, who is 8 months pregnant, could get a break with dinner. Well she was surprised how delicious it was. She never thought she would see the day that I would cook dinner from scratch. If I can make these, anyone can. Thanks again for being real on your show by sharing your family stories. That’s why your cooking show is the best.
Pati Jinich
Aug 05
Wow Andy, congratulations! So glad to read your dinner was a success but my favorite part was that your wife got a break, yay!!!!
Rodrigo
Jul 25
Hola Pati,
I’m originally from San Antonio and now live in Germany. Watching your show and following your recipes has brought us all the flavors we miss from home. Gracias for making these authentic recipes available to us!
I’m going to make my first tortillas this weekend.
Pati Jinich
Jul 26
Gracias Rodrigo for your kind words, I hope you are having a great time in Germany and good luck with the tortillas!
Rodrigo
Aug 04
Pati, Do you have a Mexican Chorizo recipe?
Gracias.
Pati Jinich
Aug 05
Working on in Rodrigo, hope to have it ready to share soon!
Rodrigo
Aug 07
Pati,
Fantastic! Thank you!
Parul
May 29
Can you use whole wheat flour instead of plain flour ?
Pati Jinich
Jun 01
Yes Parul, go for it! Enjoy 😉
Tabitha
Apr 30
I cut this down and made seven tortillas tonight for supper. They were BEAUTIFUL! Gorgeous puff and so light. We loved them!
Pati Jinich
May 11
Awesome Tabitha, thanks for sharing 😉
Tanner Tridico
Apr 28
So freaking good! Wife and I are loving them with our grilled Mahi tacos. Thank you!
Pati Jinich
May 11
Thanks Tanner, homemade tortillas make all the difference, yay 😉
Rachel
Apr 22
These are absolutely delicious !! Mijo is in for a wonderful surprise after work ! The recipe is very easy to understand and definitely *****.
We love watching you on our local PBS in Fresno. I will be making more tortillas tomorrow. Thank you. Stay safe and God bless you and your family.
Pati Jinich
Apr 27
Thanks Rachel, hope he loves his surprise 🙂 You guys stay safe and strong as well.
Amy
Apr 22
Pati, I have a new plancha that is supposed to be preseasoned but everything seems to stick to it! Do you think I should add oil to it to cook the tortillas, or follow the recipe and try it without oil/grease? Thank you! Trying this with my kids!
Pati Jinich
Apr 27
Better not to add oil, try the recipe as it is and see how it works. If not, you can try to cook the tortillas in a regular non-stick pan 😉 Good luck Amy!
Lori
Apr 16
I have loved the recipes in your cookbook and can’t wait to try to make tortillas. My question is, if I use my griddle, what temperature should I set it? What temperature do you consider “low”? Thank you.
Pati Jinich
Apr 16
Thanks so much for the kind words Lori! I would say, set your griddle to 300F and that should do it, good luck 😉
Anonymous
Apr 18
Thank you! Making these today!
Pati Jinich
Apr 19
Thanks for tuning in 😉
Georgie Peschke
Apr 12
ok, so I used the butter instead because I didn’t have lard or shortening, and they tasted good but not the consistency of a tortilla. I ordered some shortening in my next delivery to try again 🙂 Thank you though for the easy and delish recipe!
Pati Jinich
Apr 16
Thanks Georgie for the feedback, I hope next time you like them better 😉
Cynthia
Mar 28
Do you have any plans to get an app for iPhone or Android in the future.
Pati Jinich
Apr 02
We will try Cynthia 🙂
Tomas
Mar 15
I would watch my mom in amazement in how she would make her tortillas in the same way you did in the video, she did it so effortlessly and fast. I was always first in line to grab the second tortilla she made and spread it with butter just like you did. They were so delicious, thank you for the memory Pati.
Pati Jinich
Mar 18
Thanks to you for tuning in Tomas, and for sharing such sweet memories of your Mom <3
Spencer270@comcast.net
Mar 14
Wonderful recipe. Mine came out great. Thanks
Pati Jinich
Mar 18
Thanks to you Spencer!
Hilda Gonzalez
Mar 13
Hola Pati, I used to make flour tortillas when I lived at home and we also added 1tsp of baking soda for 2 cups of flour. The baking soda makes the tortillas soft and they come out fluffy. Just a suggestion
Pati Jinich
Mar 18
Thanks Hilda, isn’t it wonderful that everybody has a different way to cook things and we all share our tricks and suggestions? I just love it!
David G Bernal
Mar 13
Sounds great, but I’m single person and it’s too many tortillas to make with your recipe. Could I use half the amount and end up with 8 tortillas instead of 16?
Pati Jinich
Mar 18
Yes! You can go ahead and half the recipe or you can make all 16 tortillas and freeze some, they do really well 😉
Alice
Mar 12
I have never made tortillas with baking powder. Tortillas don’t need to rise, they are a flat bread. Baking powder would make them come out with a “biscuit” texture, I would think. Your recipe is perfect! The water in the dough turns to steam and makes puffy bubbles, almost like a very thin pocket bread when I do it right. I never have trouble with them being brittle. They need to be rolled quite thin. Homemade tortillas are so much better than storebought ones. They are totally worth the effort. Love your show!
Pati Jinich
Mar 18
Thank you Alice for your input, as I mentioned in another comment about this recipe, everybody has a different way to prepare them but at the end, ALL flour tortillas are yummy 😉
Armida
Mar 12
I use warm milk instead of warm water and are delicious.
Pati Jinich
Mar 18
Yummy Armida! I am sure this is a great idea 😉
Virginia
Mar 12
Hello Pati, I seem to remember my Mother adding baking powder to her tortilla masa many years ago. Perhaps it’s related to the type of flour that’s available now?
Pati Jinich
Mar 18
Many recipes out there use baking powder and the tortillas come out fine too. It is really up to you Virginia 😉
Patricia Gonzales
Nov 07
It also depends what state your family is from. I’ve never seen baking powder or baking soda used in Sonora.
Betty from Michigan.
Mar 12
Patti, are you concerned about this world pandemic? Is it going to have an effect on your show? We really hope not. We love your show.
Pati Jinich
Mar 19
Hi Betty, thank you so much for your note, it really means a lot. Surely, I am very concerned -as everyone else is.
In regards to the show, we already filmed on location in Sonora -before this all hit- and now the team is deep in post production (everyone from their homes!). We are set to premiere the new season this fall, so no need to worry about that. I can’t wait for you to watch the new episodes 🙂
Stay safe and keep in touch!
Julie Bengtson
Apr 28
So good to hear .. we will have a “new normal” and it will warm our hearts not to give you up! Stay safe!
Panny
Mar 12
this recipe is so similar to mine, I thought to share it. It has all the same ingredients however: I cup boiling hot water, 2 cups flour, 3 T oil, a large pinch of salt. It’s lower fat in case anyone is trying to reduce the calories.
Pati Jinich
Mar 18
Thanks for the suggestion Panny!
Barb
Mar 12
Can’t wait to try the tortillas. Thank you so much.
Pati Jinich
Mar 18
Thanks to you for tuning in Barb 😉
Anita
Mar 01
I never, ever comment but I just had to this time. I to have always made my tortillas with baking powder. Today I didn’t and they came out perfect! Both my man and I loved them even better this way. We love them and for now on this the recipe I’m using! Thank you Pati !
Pati Jinich
Mar 01
Thanks to you Anita for trusting my recipe. So glad to hear you loved these tortillas!
Kurt Kovalenko.
Feb 13
Ok, so I read a lot of comments about this recipe and I will add a few of my own. When I watched Pati make these they were transparent when she held them up. I made 2 tortillas after the dough rested for about 30 min and I used one of the 16 dough balls for each. They did not seem as pliable as when she made them. About two hours after I made the dough(dinner time) I cut the dough balls in half and rolled them as thin as I could. Perfect! Soft, pliable and delicious! I personally think they just needed to be thinner than I was rolling when I made the first two. Thank you Pati!!
Pati Jinich
Feb 19
Thanks to you Kurt! I am super happy to read that your tortillas were perfect 🙂
Anonymous
Jan 29
I noticed there is no baking powder in your flour tortillas, my mom did about a teaspoon to 4-5 cups of flour. Her tortillas were always soft even when cold and pliable. My mom measured with her hand or visual measurements.
Pati Jinich
Feb 10
I really like the way the Flour Tortillas come out without baking powder, but I know what you mean that they are more pliable with a bit 😉
Nat
Dec 09
Can these tortilla be made substituting flour with gluten free flour?
Pati Jinich
Dec 10
Give it a try, and let me know how it goes, Nat!
Simon
Oct 26
I’m from the U.K. Thank you so much for your flour tortilla recipe. It’s my first time tortilla making. Only had rice bran oil instead of vegetable shortening and it worked well. Huge fan of yours and learning so much about mexican food from your tv programmes, Will you ever come to the UK?
Pati Jinich
Oct 26
Oh I was in London last year…I hope to come again soon, Simon. In the meantime, I hope you have lots of fun kitchen adventures!
Rosie
Oct 20
What is the main step that causes tortillas to be soft? Mine keep coming out kind of hard. I joke and call them crackers
Pati Jinich
Oct 22
Oh I hope you enjoyed the crackers anyways, Rosie 😉. It sounds like the dough didn’t have enough fat or water. They’re tricky, so keep practicing!
Gail
Oct 15
I want to make these, seems so much easier than other recipes I tried. My question is.. Will and how do I keep for later serving?
Pati Jinich
Oct 15
If you don’t eat them within the hour, you can wrap them in a plastic bag and refrigerate. Then when you are ready to use them, reheat the tortillas on a hot comal or skillet. Enjoy, Gail!
Anita
Sep 24
This recipe is missing baking powder!
Pati Jinich
Sep 24
I like to make my tortillas without baking powder…that’s how I learned to make them.
Margie
Sep 17
I was raised to add baking powder to my tortillas to help them rise,and they do and they don’t get hard
Pati Jinich
Sep 18
I like to use no baking powder…but everyone has their own recipe!
Aaron
Aug 07
My 94 year old abuelita showed me how to make flour tortillas from scratch the other day and it was all by eye. I had an idea in my mind of what the recipe was by “eyeing it” and your recipe here Is pretty much what I guessed (minus a pinch of baking soda!)Now I can share it with family who want the recipe as well, and by doing so, continue a tradition that has passed from generation to generation!
Thank you for sharing our beautiful culture and food!
Pati Jinich
Aug 08
I love to hear that the tradition will continue, Aaron.
Kay Pea
Jul 15
This recipe looks great! I was wondering if you can use a tortilla press for these, or does that only work with corn tortillas?
Pati Jinich
Jul 18
A tortilla press only works with corn tortillas…but you can use an electric tortilla maker if you wish, Kay.
Carmen
Jul 10
Can you use a tortilla press for flour tortillas or is that just used for corn tortillas?
Pati Jinich
Jul 18
A tortillas press is just for corn tortillas. I like to make my flour tortillas with a rolling pin.
Valeria
May 30
Hola Pati,
I tried making these twice and my tortillas never rise and tend to get hard after a couple minutes, do you have any advice on what I could do better? The tortillas did come out better the second time, but they are still not rising.
Thank you in advance!
Pati Jinich
Jun 06
Hmm it sounds like the texture may have to do with them not having enough fat or enough water. They are tricky, so keep giving them a try, Valeria!
Anonymous
May 17
Las mejore que he probado
Pati Jinich
May 21
Gracias!
Mary
May 10
I came from a large family,13! Our Mom would make dozens of tortillas to feed us all!
She did use baking powder and lard. Canola oil works well too. What a treat!
I watch your show often. Thanks for sharing Pati .Will try your recipe tomorrow.
Pati Jinich
May 10
Oh I hope you love it as much as your mom’s, Mary.
Diana
Apr 02
Loved ur receipe n the simplicity of it. They were delicious!!!
Pati Jinich
Apr 08
So glad you enjoyed the tortillas, Diana!
Angie
Mar 30
Hola Pati!
My nana used to make sweet flour tortillas but I dont remember the recipe. I looked online but they are either really chubby gorditas, or they add things like vanilla, sweet condensed milk, cinnamon and they look nothing like the ones we had. Can you help me find a recipe? I believe they were from northern Mexico and had butter, lard, milk and sugar but I don’t know the measurements.
Thanks!
Pati Jinich
Apr 18
Oh, yes, I know what you are talking about, Angie…like gorditas de nata. I don’t have a recipe for those yet, but I will try to test one soon.
Yvette Tellez
Mar 10
Hola Pati,
My mom used to make flour tortillas for our family of 9 almost every day! If there were leftovers, we would make a tortilla with peanut butter and jelly! So good! She used to put baking powder though. I made some a few weeks ago and used baking powder and they were hard and crumbly. I made yours today and they were soft and pliable! They are really good and my family loved making breakfast tacos with them. I reduced the recipe to half since we are a family of three. We had three left over tortillas and I made my family the peanut butter and jelly taco! I was immediately transformed to my childhood! Thank you do much for sharing your recipe! I watch your show religiously and enjoy it immensly!
Pati Jinich
Mar 21
Oh I’m so happy the tortillas brought back such a fun and yum memory, Yvette! Thank you for sharing your PB and J taco story with me.
Veronica Rodriguez
Feb 20
Hi Pati, I love your shows. My children and I watch you all the time. You inspire me. I’m going to try the recipe but I wanted to ask if and what would you suggest to substitute the lard/veg. shortening with if I wanted to make them more healthier.
Pati
Feb 26
Thank you guys for tuning in, Veronica! The alternative for lard here is butter… and you can also try it with other oils and fats like coconut oil and see how you like it.
Lisa Lopez
Feb 07
I made them but they came out really dry and when they cooled they started breaking when do I need to do now
Pati
Feb 14
You can try them with a bit more fat and water, Lisa. I hope you give them another go!
Martha
Jan 20
I just watched your show for the first time and I loved it. I’m so excited to make homemade tortillas and my husband is too! He is especially interested in the salsa recipe.
Pati
Jan 21
I’m so glad you found me, Martha! Have lots of fun cooking the tortillas.
Rosie Coogan
Jan 08
Hi Pati
Making some flour tortillas right now. I use unbleached flour for every recipe. I use baking powder, because my mom did, otherwise I use the following you use. I am heating up my beans, resting the tortilla dough. Waiting patiently to come together. Simple evening dinner. I have to shop tomorrow for groceries. Yum. I hope to make corn tortillas next, I have corn meal, I have fine corn flour, I’ll look for your recipe.
Thank you
Pati
Jan 09
Sounds like a yum meal, Rosie! Here’s my corn tortilla recipe for next time: https://patijinich.com/pati_2020/recipe/homemade-corn-tortillas/
Keya
Jan 06
Hi Pati. I love your show! You’ve inspired me, I love your enchilada sauce recipe, my family loved it!
My son Sy and I are working on flour tortillas (1st time) the first was too thick, 2nd better & 3rd much better, but they have a strong floury taste, did I use too much flour?
Thanks! Keya
Pati
Jan 11
Hm, my guess is you needed to knead the dough a little longer so it transforms and maybe, cook them over lower heat but a bit longer as well.
Randy
Jan 06
Hi,
I just made these for the very first time today.
The taste was wonderful. I think maybe I need to work on the cooking part though, they didn’t seem to be as pliable and I would have liked.
Thanks for the recipe. I will keep at it until I get it rights.
Love your show..
Randy in Salina, Kansas.
Pati
Jan 07
Tortillas can take some practice…keep going, Randy!
gina
Jan 02
feliz ano,me encanta tu programa,pero donde puedo conseguir las cazuelas ,platos,y utensilios que usas en tu programa gracias
Pati
Jan 10
Hola Gina! Uy en diferentes lugares pero muchas cazuelas son Le Creuset y muchos platos son de un pueblo llamado Tlaquepaque.
Yeede
Dec 19
Are you using all-purpose flour or self rising flour, Thanks, my first time trying Tortillas, used store bought before.
Pati
Dec 20
I use all-purpose flour. Have fun making your first tortillas, Yeede!
Sylvia Garcia
Dec 18
My husband and I, truly love your show! I come from first generation of Mexican descent and many of your recipes are inspiring and nostalgic. I love how you’ve created or intertwined both the American type foods with traditional ingredients and combine such classic recipes into awesome Mexican food that is simple and most delicious. Thank you so much for sharing your knowledge and inspiring us to cook and create wonderful meals for our families. I have a question, I’ve been making flour tortillas since I was 8 years old and my measurements come from what is learned not measured, haha, however, in your segment on making flour tortillas, your ingredients didn’t list baking powder for leavening the dough? Is it an important ingredient or it really doesn’t matter.
Pati
Dec 20
Oh thank you for your lovely message, Sylvia! No need for baking powder…enjoy the tortillas.
Eric Schramm
Nov 26
Can you make this on a griddle? If so, what temperature should I set it on?
Pati
Nov 26
Sure! Heat your griddle to a low heat, Eric.
Laura
Nov 25
It is always a special treat when I make flour tortillas. I would like to make them in advance for the Christmas Holidays. When is a good time to put them in the freezer? Rolled out, right before I cook them?
Pati
Nov 26
You can freeze them made…just wrap them really well, and then reheat them on a hot comal or skillet. Have a Merry Christmas, Laura!
Yvonne Delgado
Nov 15
Using a recipie for flour tortillas but slightly modified (not sure how) my mom would make Empanadas filled with gound beef,raisins and chili seasoning. That she slightly fried, not baked, on each side until golden. Soo yummy! Do you know a recipie for these empanadas? Or what modification she made so the dough was soft not crisp.
Pati
Nov 15
That sounds very similar to my Empanadas of the Immaculate Conception: https://patijinich.com/pati_2020/recipe/picadillo-empanadas-of-the-immaculate-conception/ Or you can use the dough from some of my other empanadas: https://patijinich.com/pati_2020/recipe/five-spice-pecan-plum-empanadas/ https://patijinich.com/pati_2020/recipe/sardine-empanadas-2/
Erica
Oct 30
Thanks for the great recipe!
Pati
Oct 30
Thank YOU Erica.
Ana Novas
Oct 13
Thank you Pati for cooking with manteca. It’s just the best. I am Cuban and we cooked everything with Manteca. So delish. Even the Cuban crackers. No substitute for this glorious taste.
Pati
Oct 13
It’s soooo good…glad it brings back good memories for you Ana.
dana
Oct 04
Hi Pati,
Your other recipe for ‘Homemade Flour Tortillas’ calls for 1/2 cup lard while this recipe (and your video) calls for 2/3 cup lard. (Both recipes call for the same amount of flour.) So, 1/2 cup or 2/3 cup lard?
Thank you!
Pati
Oct 30
It’s 2/3 cups of lard. Thanks for catching that Dana!
Jennifer Eldridge
Sep 24
Thank you so much for this recipe and video! Can’t wait to try them? Do you have any advice on storing them? Do they keep in the fridge or freeze well?
Pati
Oct 06
Thank YOU for trying the recipe, Jennifer. As soon as you make them, place them in a tortilla warmer or clean kitchen towel. If you will not eat them within the hour, wrap them in a plastic bag and refrigerate, and then reheat them on a hot comal or skillet. And yes you can freeze them…just wrap them really well.
theresa
Sep 21
Thank you, I got my first smart phone and I found you.finely.
Pati
Oct 01
Glad you found me, Theresa!
Alicia
Sep 19
Don’t you have to add baking powder to this recipe? And about how much?
Pati
Oct 06
I don’t add any baking powder…
Patricia C Magee
Sep 07
Part, I love your show!im looking for a very old fashion recipe for Mexican hot chocolate, I know there’s some kind of peppers and other ingredients but I can’t find the recipe for it, help would like it for the holidays, thank you so much!
Pati
Sep 11
Hmm this isn’t an ancient recipe but here you go, Patricia: https://patijinich.com/pati_2020/recipe/ancient_ways_for_comfort_in_cold_days_mexican_hot_chocolate/ And you can add ground chipotle, ancho or guajillo chiles to it.