Flour Tortillas

This Europeanized (but now totally Mexican) takeoff on the pre-Columbian tortilla idea was made possible by the Spanish introduction of pigs (for lard) and wheat, which grew beautifully in parts of the north-central regions. In my childhood in the North we had corn tortillas every day for lunch, but at night my mother usually served flour tortillas. By then solid vegetable shortenings, such as Crisco, had overtaken lard in popularity because of the nice supple consistency they lend to the d