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“Tortillas are a Mexican staple and were made almost daily while I was growing up in South Texas.”

Ingredients Nutrition


  1. Heat your comal, cast iron or non-stick pan to medium heat. (you may need to adjust to find your own personal heat setting).
  2. Combine all dry ingredients together and mix well.
  3. Cut in shortening with a fork until mixture resembles fine crumbs.
  4. Add water and mix with fork until dough begins to come together.
  5. Begin to work dough with your hands and form one big ball. If dough is to dry add some more water, to sticky, add some more flour.
  6. Place ball of dough onto countertop and kneed for five minutes.
  7. Divide dough into 8 (fajita size), or 6 (burrito size) pieces.
  8. Shape each piece of dough into a flattened ball shape (for round tortillas), set back into the bowl and cover with a damp cloth.
  9. Roll out each round piece of dough and carefully lie flat on comal/pan.
  10. Cook on each side for about 30 seconds on each side.
  11. Store flat in a sealable container.

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