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No Lard Flour Tortillas are a vegetarian/vegan alternative to the traditional recipe that uses lard or shortening. Use them for all your favorite dishes like quesadillas, tacos and fajitas. Coconut oil is a great substitution for lard because it has the same consistency to make the tortillas vegetarian and vegan. But they will not taste like coconut.

A stack of flour tortillas in a towel to keep them warm

Unflavored coconut oil, also known as refined, has no coconut aroma or taste. 

Where it is certainly easier to use, you don’t need the kind of traditional tortilla press that you see when tortillas are made, just a simple rolling pin can achieve the same result.

These No Lard Flour Tortillas were the perfect vehicle for the One Pan Oven Fajitas I made last week. Also perfect for Sonoran Shredded Beef Tacos and Slow Cooker Barbacoa Tacos.

3 flour tortillas filled with steak fajitas. Sliced beef, onions and peppers

Before I serve the tortillas, I like to char them which also warms them. This can be done by putting them directly over your gas stove flame one at a time. If you don’t have a gas stove, you can broil them or use a kitchen blow torch. The char adds a lovely smoky flavor to the tortilla.

Flour tortillas are derived from corn tortillas that are popular for tacos, taquitos and enchiladas. Corn tortillas are made in the same way as flour, but only with corn flour and water making them gluten free and healthy.

Can you freeze flour tortillas?

The best way to freeze flour tortillas is to place a piece of parchment/baking paper between them so they don’t stick together. You can also take out as many as you need and keep the rest frozen when you need them. Stack them and wrap in plastic wrap and seal in a large freezer bag. They will keep in the freezer for up to 6 months. Defrost at room temperature or in the fridge.

Homemade flour tortillas
Yield: 16

No Lard Flour Tortillas

Charred flour tortillas stacked and ready to make tacos

A vegetarian/vegan alternative to the traditional recipe that uses lard or shortening

Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes

Ingredients

  • 3 cups (384 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup (70 grams) unrefined/unflavored coconut oil, room temperature
  • 1 cup (236 ml) hot water

Instructions

  1. To a mixing bowl add the flour, baking powder and salt and mix well. Add the coconut oil and rub in with your hands into the flour. Drizzle in a little water and mix using a fork. Add a little water at a time until a ball starts to form. Switch to using your hand and knead the dough into a ball.
  2. Turn the dough out onto a floured surface and knead until the dough is smooth.
  3. Divide into 16 balls, add to a bowl and cover with a cloth. Allow to rest for 10 minutes.
  4. Preheat a cast iron skillet over medium-high heat.
  5. On a lightly floured surface, use a rolling pin to roll a ball into a 5 1/2-inch (14 cm) round.
  6. Place onto the skillet until you start to see the dough bubble, turn and cook for 30 more seconds. Remove and wrap in a towel, repeat with all of the dough balls.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 88Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 194mgCarbohydrates 18gFiber 1gSugar 0gProtein 2g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: Mexican / Category: Side dishes