Stack of tortillas on countertop
The Easy Way To Swap Lard For Another Fat In Homemade Flour Tortillas
Traditional Mexican recipes typically incorporate lard, which binds the dough and boosts its flavor. However, you can also use shortening, butter, vegetable oil, or bacon fat.
If you use shortening or butter, the swap is a one-to-one ratio. Blend the same amount as you would lard into the flour, then add hot water until the dough is a cohesive ball.
If you're using a liquid fat, such as bacon grease, you will add the same amount of fat, but add the oil and hot water simultaneously.
Rest the dough for an hour, then divide it into balls. Let them rest for 20 minutes in the fridge before rolling them out and pan-frying at 400 degrees F for 30 seconds per side.