¡Claro! Here’s an authentic and soft Tortillas de Harina (Flour Tortillas) recipe — the kind that’s tender, flexible, and perfect for tacos, burritos, or just eating warm with butter. 🫓
🌾 Tortillas de Harina (Mexican Flour Tortillas)
📝 Ingredients:
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3 cups all-purpose flour
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1 tsp salt
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1 tsp baking powder
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⅓ cup lard, vegetable shortening, or neutral oil (like canola)
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~1 cup warm water (start with ¾ cup and add as needed)
🍳 Instructions:
1. Mix Dry Ingredients
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In a large bowl, whisk together flour, salt, and baking powder.
2. Add Fat
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Add the lard (or shortening/oil) and work it in with your hands or a pastry cutter until the mixture looks crumbly — like wet sand.
3. Add Warm Water
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Slowly pour in the warm water while mixing with your hands or a spoon.
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Knead in the bowl (or on a floured surface) for about 5–8 minutes until a smooth, soft dough forms. It should be slightly tacky but not sticky.
4. Rest the Dough
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Cover the dough with a towel or plastic wrap and let it rest for 30–45 minutes. This helps the gluten relax for easier rolling.
5. Divide & Roll
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Divide dough into 10–12 equal balls.
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On a lightly floured surface, roll each ball into a thin circle (about 7–8 inches wide). Try to roll them evenly, turning as you go.
6. Cook
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Heat a dry skillet or comal over medium-high heat.
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Place one tortilla on the hot pan. Cook for 30–45 seconds or until bubbles form and the bottom has golden spots.
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Flip and cook another 30 seconds.
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Repeat with all tortillas, stacking them in a clean towel to keep warm and soft.
🔄 Tips & Variations:
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Lard gives the most traditional flavor and soft texture, but vegetable shortening or oil works too.
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If tortillas come out stiff: dough may be too dry or overcooked. Try reducing heat slightly or adding a little more water next time.
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To store, keep in an airtight bag at room temp for 2 days or refrigerate up to a week. Reheat on a dry skillet.
🌮 Use With:
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Tacos de carne asada
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Quesadillas
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Burritos
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Huevos con chorizo
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Or just with butter and a sprinkle of salt…