My Nana’s Homemade Flour Tortillas

A taste of Estancia, New Mexico—warm, buttery tortillas from my family to yours.

If there’s one scent that instantly transports me to my childhood, it’s the smell of fresh flour tortillas sizzling on a hot griddle in my Nana’s kitchen. Every time she made a pot of homemade New Mexico red chile, simmered a batch of slow-cooked pinto beans, or stirred a pan of fideo, you could bet she was also dusting her hands in flour, ready to press out her famous tortillas—soft, warm, and always slathered in butter straight from the pan.

She didn’t use a press. She didn’t need a recipe card. Her hands just knew. And like so many women in our family before her, Nana cooked from memory and heart. Her flour tortillas weren’t just a side—they were the soul of the meal.

Nana grew up in Estancia, New Mexico, a small agricultural town busy with farming and ranching and nestled in the high desert. Life there was simple, and so was the food—made from scratch, made with love, and always meant to bring people together. I remember sitting at her kitchen table, the laughter of family in the background, the smell of red chile and beans filling the house, and her griddle snapping as each tortilla puffed up like a little pillow of love. We’d tear them apart, scoop up the beans, and soak up every last drop of chile until our plates were wiped clean.

Now, I make them in my own kitchen. And while I’ll never match Nana’s seasoned hands, every time I roll out a tortilla, I think of her. I think of the land she came from, the traditions she passed down, and the joy she brought into that tiny kitchen. I hope this recipe brings a little bit of that New Mexico warmth to your table too.

A Note About Ingredients

My Nana’s flour tortillas are truly spectacular, and I want to share a little insight with you about the fat used in this recipe. Butter was simply too expensive for everyday use when she was raising a family—especially coming out of the Great Depression when every penny counted.

So, like many women of her generation, Nana mostly baked with lard or vegetable shortening. At Thanksgiving, yes—there was real butter on the table for her homemade dinner rolls, but that was a rare and special occasion. When she taught me to make her tortillas, it was with shortening and let me tell you, they were amazing!

In this recipe, I suggest you choose the option that suits both your taste and your budget: unsalted butter, vegetable shortening, or lard will all work beautifully. Just measure accurately, make sure your water is nice and warm, and bring that gorgeous dough together.

Let’s go!

The Recipe: Soft, flavorful, and made with love—just like Nana did it.
Makes 9 (10-inch) tortillas

Ingredients:

• 3 cups all-purpose flour

• 1 tsp salt

• ¾ tsp baking powder

• ½ cup unsalted butter, lard, or vegetable shortening

• 1 cup very warm water

Instructions:

1. In a large mixing bowl, combine the flour, salt, and baking powder.

2. Add the butter, lard, or shortening, and cut it into the dry ingredients using a fork or pastry blender until it resembles coarse crumbs.

3. Gradually stir in the warm water until a dough forms.

4. Knead on a floured surface until smooth. If the dough is slightly sticky, dust with a little extra flour.

5. Cover the dough with plastic wrap and let rest for 15 minutes.

6. Divide into 9 equal pieces, roll each into a ball, and place them back in the bowl. Cover and let rest for another 10 minutes.

7. Preheat a skillet or griddle over medium-high heat.

8. Roll each ball into a very thin 10-inch circle.

9. Cook on the hot skillet for 30–45 seconds per side until golden brown spots form and the tortilla puffs slightly.

10. Keep warm in a clean towel and serve immediately.

Whether you're pairing them with red chile, pinto beans, or enjoying them simply with butter and honey, these homemade flour tortillas are a true Southwest comfort food. From Estancia to your own kitchen—may your tortillas always be warm, and your table always full.

Note from Jill
My next cookbook is still in the works, and you can bet these cherished family recipes—like Nana’s tortillas—will be in it. My Nana was an amazing cook and one of the biggest reasons I became a chef. Her hands taught me more than any textbook ever could. This blog is my way of honoring her, one recipe at a time.