Easy Homemade Tortillas - Cast Iron cooking with the Iron Maiden

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3 cups all-purpose unbleached flour,
3 Tablespoons lard,
1.5 teaspoons salt,
1 cup warm tap water

Stir the salt into the flour. Add the lard and use your hands to mix it in.


Coat each bit of lard with flour and squish it between your fingers. You’ll feel it disintegrate into the flour mixture.

Once all the lard is mixed in, add the warm tap water.

Stir it as much as you can then dump the whole thing onto a flat surface.

Knead until you have a cohesive ball.

Cover and let rest for 30-60 minutes. This will make the dough less elastic when rolling it out.

After resting, divide into 14 to 15 walnut sized chunks and roll them between your hands - this size will make tortillas 5-6 inches in diameter.
Or divide into 10 equal pieces to make 9-10 inch sized tortillas.
If you have time, let these rest for another 15-30 minutes. It’s OK if you don’t, they will just be a little more elastic when you roll them out.

Roll the dough as thin as you can - to the point where you can almost see through them.
Keep flipping them over and rotating them so that you roll the dough in all directions. Add flour as needed to prevent sticking. It is best to cook immediately after rolling out, if you stack the uncooked tortillas make sure to use flour between the tortillas and do not let them set too long or they will stick together.

Heat up a cast iron skillet, (medium-low heat) add the tortilla to the skillet. Cook until you see bubbles forming:
Ideally, this will happen in 45-60 seconds. If it’s taking longer to bubble raise the temp of the stove. If they are bubbling instantly then lower the temp.

When you flip it over you’ll see some light brown spots. Cook the opposite side for the same amount of time and set aside to cool.

Continue with the rest of the batch. These will keep in the fridge for at least a week.

Use for your tacos, enchiladas, and late afternoon snacks.