Though corn—made into masa and baked into tortillas—has been Mexico’s unique staff of life for millennia, flour tortillas also have a place. And that place is almost exclusively in the northern part of the country where the Spaniards found that wheat could thrive. In some ways, flour tortillas are easier to get right than corn tortillas, and this has been my go-to recipe for 40 years. The proportions are classic, producing a flaky and rich-tasting tortilla, especially when made with fresh-rendered pork lard, which is what I always use. If lard isn’t your thing, know that vegetable shortening works—but it’s virtually tasteless.

Check out the recipe👇🌮
https://www.rickbayless.com/recipe/fl...

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