Give taco night an upgrade.
Wake up Taco Tuesdays with a batch of homemade flour tortillas. It may initially sound like an intimidating task, but the process is actually quick and easy. Made-from-scratch tortillas, with their fresh flavor and slightly-chewy texture, give basic tacos or enchiladas an instant upgrade. Ditch the processed grocery store brands and try this simple recipe. It requires only five ingredients—many of which are probably sitting in your panty—and less than an hour. While some recipes advise using authentic tools such as a tortilla press and a comal (a round, flat griddle), you can create the same great product with a rolling pin and cast-iron skillet. Don’t be alarmed when you see lard in the ingredients list: You can substitute it for vegetable oil, shortening, or even leftover bacon fat (which adds a smoky taste). Tortillas just need some kind of fat in them to get that tender, soft texture. Another plus? The dough can be prepped ahead of time and refrigerated until ready to use.
Combine 2 cups all-purpose flour, 1 tsp. baking powder, and 1 tsp. salt into a bowl, and mix until well combined. Cut in ½ cup lard into the mixture until well combined. Pour in 2/3 cup hot water, stirring until dough begins to form, adding additional water as needed to form dough. Turn out dough onto a floured surface and knead dough into a ball. Let rest for 15 minutes. Divide dough evenly into balls. (You should have 8 to 10 dough balls.) Let rest for 15 minutes. On a lightly floured surface, use a floured rolling pin to flatten balls into circles. Preheat a comal or skillet to medium-high. Place one tortilla into hot skillet. Cook for 30 seconds until puffy and golden. Flip and cook the other side, pressing down with a tortilla press or spatula, 30 seconds or until puffy and golden. Wrap the cooked tortillas in foil until ready to use.
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After mastering this recipe, you’ll never want to go back to store-bought tortillas again. Show off your skills by inviting friends and family over for festive Cinco de Mayo feast.