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Take 3 cupfuls of sifted flour, a tablespoonful of lard, a level teaspoonful of salt and enough water to make it like pastry dough. Roll very thin and cut the size of a dessert plate. Have ready in a large frying-pan some hot lard, enough to float the tortillas, but not so hot as to brown them. Put in the tortillas, one at a time, and when they begin to blister they are done. This quantity will make about 2 dozen.

One Hundred & One Mexican Dishes (1906) by May Elizabeth Southworth
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