Mexican Tortillas

Preparation info
  • Makes


    • Difficulty


Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About


  • 175 g plain flour
  • ½ tsp salt
  • tbsp


Mix flour and salt. Rub in lard. Fork in water to form a dough. Knead until smooth, 3 minutes. Divide into six. Let rest, loosely covered, for 30 minutes. Heat ungreased griddle until a splash of water sizzles on it. Roll out each round. Cook one at a time for 15-30 seconds each side. Serve at once or wrap in foil and keep warm in a low oven.