A few notes on flour tortillas from some recent experiments. 

- Lard (traditional), duck fat, and beef tallow all work great for fat options. I love the flavor of beef tallow tortillas and it’s probably the healthiest option, so that’s what I use. 

- VERY important to rest the dough. I’ve realized recently this makes a huge difference. Make the dough, roll into a ball, cover and let rest for at least 20 min. Then roll into individual balls, cover again and rest 20 min more. This allows the dough to relax and rolling out is way easier. 

- If you can find high-quality Sonora flour, use it. It’s an heirloom wheat varietal bred specifically for tortillas. It’s delicious.

entrepreneur, writer, and former professional chef / mylessnider.com