Mexican-Style Flour Tortillas

Flour tortillas are central to the cuisine of Northern Mexico. Rich with lard and whole milk, these flour tortillas are airy, tender, and subtly sweet.

How to Make Flour Tortillas At Home

These thick and chewy flour tortillas are perfect for scooping, wrapping, or eating plain.

Gluten-Free Flour Tortillas

The recipe makes a gluten-free flour tortilla that's chewy, bendable, and a perfect starting point for any toppings.

Buttermilk Bacon-Fat Flour Tortillas From 'The Homesick Texan's Family Table'

For some reason, homemade flour tortillas have always intimidated me. I've made corn tortillas many times, so I'm not sure where the reluctance came from. But once I saw Lisa Fain's recipe for buttermilk and bacon-fat filled flour tortillas in her new cookbook, The Homesick Texan's Family Table, I could resist no longer.

The Homemade Pantry's Corn Tortillas

The recipe is simple enough, just masa harina and water mixed, pressed and toasted up in a cast iron pan. Once you make tortillas yourself you might not go back to the bagged version again.

Easy Nixtamalized Corn Tortillas

Making nixtamalized corn dough for tortillas is incredibly easy. This recipe, designed for home cooks, requires dried corn, slaked lime, and a food processor.

Flour Tortilla Chips: Baked for a Light and Crispy Snack

Light, flaky, and crisp, seasoned with a variety of sweet and savory spices, Baked Flour Tortilla Chips are a satisfying low-guilt snack.

Basic Mexican Tamale Dough

This dough recipe for Mexican tamales makes a light and flavorful tamale that can be stuffed with your favorite filling, like green chili and pork or red chili with chicken.

Gluten-Free Tortilla 'Crackers'

Corn tortilla bake up into quick 'crackers.' The chili powder and cumin are just suggestions. Season them with seasonings you like....

Quick Masa Dough

Homemade masa dough might sound intimidating, but doesn't have to be: prepackaged masa harina, the coarse flour ground from hominy that's already been slaked with lime in the traditional manner, makes its preparation a snap. Enriched with lard and lightened with baking powder, the dough makes a flavor-packed base for a variety of dishes, including Mexican tacos, gorditas, and sopes, as well as Salvadoran pupusas.