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Avocado Oil Flour Tortillas

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Bricia Lopez, a cookbook author and Los Angeles restaurateur, explains that flour tortillas are an art, and the more you make them, the better your tortilla will get. There is something extremely satisfying about making your own from scratch, she says, unlike many of the packaged flour tortillas out there. This one—inspired by Caramelo tortillería in Lawrence, Kansas—only takes three main ingredients. Using avocado oil is a more recent substitute to old-school ingredients like lard or vegetable shortening.

Prep Time 25 minutes
Cook Time 12 minutes
Servings 8

Ingredients

  • 2 cups (260 g) all-purpose flour, plus more for dusting
  • 1 tsp. sea salt
  • 1/4 cup (60 ml) avocado oil
  • 3/4 cup (180 ml) water

Directions

In a large bowl, stir together the flour and salt with a fork to combine. Pour in the avocado oil and water and stir with a rubber spatula to incorporate. Let the dough rest for 5 minutes and then knead it until smooth. Divide the dough into 8 pieces and roll each piece into a ball. Place the balls in a well-floured bowl and cover them with a kitchen towel to rest for about 30 minutes before shaping the tortillas.

On a well-floured surface, roll each ball of dough into a 10-inch (25-cm) disc using a rolling pin.

Preheat a large cast-iron pan over medium-high heat. When the pan is hot, place a tortilla on the pan and cook until small bubbles start to form, 30 to 45 seconds. Flip it over with your hands or a spatula and cook for another 30 to 45 seconds. Remove from the pan and place it in a tortilla warmer or wrap in a kitchen towel. Repeat with the remaining dough. Serve immediately. Makes 8 tortillas.

Adapted from Asada: The Art of Mexican-Style Grilling by Bricia Lopez and Javier Cabral (Abrams Books, 2023)

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