Easy Homemade Tortillas with Beef Tallow, Butter, or Shortening

There’s nothing quite like a stack of warm, soft flour tortillas fresh off the skillet. Store-bought versions can’t hold a candle to the tender chew, slight smokiness, and homemade flavor you get when making them from scratch. These Homemade Flour Tortillas simple, fast, and doesn’t require any fancy equipment beyond a skillet and rolling pin. Using beef tallow gives the tortillas a subtle richness, but you can also use shortening or butter with equally tasty results. In less than 30 minutes, you’ll have a batch of tortillas perfect for tacos, wraps, quesadillas, or just snacking straight from the pan.

Why You’ll Love Homemade Tortillas

• Quick and simple: Ready in about half an hour from start to finish.
• Only four ingredients: Nothing mysterious, just pantry staples.
• Flexible and soft: Perfect for folding, wrapping, and stuffing without cracking.
• Customizable flavor: Use beef tallow for rich depth, butter for a hint of sweetness, or shortening for a neutral base.
• So much fresher: Once you taste these, you’ll never want the packaged version again.

Ingredients Needed To Make Homemade Tortillas

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.

• All-purpose flour (I like Sunrise Flour’s All-Purpose Flour)
• Fine sea salt
• Beef tallow
• Warm water

Variations, Tips, and Substitutions

• Try different fats: Beef tallow adds a traditional flavor, butter adds richness, and shortening gives neutral softness.
• Make them bigger or smaller: Divide the dough into 6 for burrito-size or 12 for street tacos.
• Keep them warm: Stack cooked tortillas in a towel to trap steam and stay pliable.
• Roll evenly: Rotate the dough with each pass of the rolling pin for rounder tortillas.
• Reheat with ease: Warm leftovers on a dry skillet for a few seconds per side.

How To Make Homemade Tortillas

1. Combine flour, salt, melted tallow, and warm water in a mixing bowl.
2. Mix with a dough hook, pastry attachment, or sturdy spoon until the dough is smooth.
3. Cover with plastic wrap and a kitchen towel, then let the dough rest.
4. Divide into 8 pieces and roll each one into a thin circle.
5. Heat a skillet or griddle over medium heat.
6. Cook each tortilla until bubbles form and golden spots appear, then flip and cook the other side.
7. Stack cooked tortillas in a clean towel to keep warm and soft.

Commonly Asked Questions

Can I make the dough ahead of time?

Yes! You can prepare the dough up to 24 hours in advance. Just wrap it tightly in plastic wrap and keep it in the fridge. Let it come to room temperature before rolling and cooking.

How do I keep homemade tortillas soft?

Stack them immediately after cooking and cover with a clean kitchen towel. The trapped steam keeps them pliable and prevents drying out.

Can I freeze tortillas?

Absolutely. Once cooled, stack with parchment or wax paper between each tortilla, then wrap tightly and freeze for up to 2 months. Reheat straight from frozen in a hot skillet.

What if I don’t have a rolling pin?

You can press the dough balls flat with the bottom of a heavy skillet, a glass pie plate, or even a wine bottle. They won’t be perfectly round, but they’ll taste just as good.

How long do homemade tortillas last?

Stored in an airtight container at room temperature, they’ll stay fresh for about 2 days. In the fridge, they’ll last up to 5 days. Reheat before serving to bring back their softness.

The Easiest Soft Flour Tortillas

Danielle Cochran

These soft flour tortillas are made with just four ingredients: flour, salt, beef tallow, and warm water. They’re quick, flexible, and perfect for tacos, wraps, and more.

5 from 4 votes

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine American, Mexican, Southwestern

Servings 10 Tortillas

Calories 159 kcal

Equipment

• Mixing bowl
• Dough hook or pastry attachment (or sturdy spoon)
• Rolling pin
• Skillet or griddle
• Spatula or tongs

Ingredients

  

1x2x3x

• 2 cups all-purpose flour (I prefer an all-purpose flour from Sunrise Flour)
• 1 1/2 tsp fine sea salt
• 6 tbsp beef tallow (melted; substitute with shortening or butter)
• ¾ cup warm water (110°F)

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Instructions

 

• In a mixing bowl, combine flour, salt, tallow, and warm water. Mix for about 3 minutes using a dough hook or pastry attachment until smooth.
• Cover the dough with plastic wrap and a towel. Let rest for 15 minutes.
• Divide into 8 portions for 8-inch tortillas. Roll each piece out evenly.
• Heat a skillet over medium heat. Once hot, place a tortilla in the skillet. Cook 30–40 seconds until bubbles form and golden spots appear.
• Flip and cook another 30–40 seconds.
• Repeat with the remaining dough. Serve warm and enjoy!

Notes

Your homemade tortillas can be stored in an airtight container at room temp for about 2 days. In the fridge, they’ll last for up to 5 days. Reheat to soften before serving.

Nutrition

Calories: 159kcalCarbohydrates: 19gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 351mgPotassium: 27mgFiber: 1gSugar: 0.1gCalcium: 5mgIron: 1mg

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Homemade flour tortillas are one of those small kitchen wins that make everything else taste better. Once you try them, you’ll see how easy and rewarding it is to ditch the packaged version. I love making a batch on taco night and watching them disappear faster than I can cook them.