Here’s a classic and simple Tortillas de Harina (Flour Tortillas) recipe — soft, pliable, and perfect for tacos, burritos, or just slathering with butter!
🌮 Tortillas de Harina (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, shortening, or unsalted butter (softened)
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1 cup warm water (plus a little more if needed)
🔪 Instructions:
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Mix dry ingredients:
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In a large bowl, whisk together the flour, salt, and baking powder.
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Cut in the fat:
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Add lard, shortening, or butter.
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Use your fingers or a pastry cutter to mix it in until the mixture looks like coarse crumbs.
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Add warm water:
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Slowly pour in warm water, mixing with your hand or a spoon until a rough dough forms.
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Knead the dough on a lightly floured surface for 5–8 minutes, until smooth and elastic.
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If it feels too sticky, add a little flour. Too dry? Add a tablespoon of water.
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Rest the dough:
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Divide dough into 12 equal balls (for taco size) or 8 (for burrito size).
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Cover with a damp cloth or plastic wrap and let rest for 30 minutes. This helps the gluten relax for easier rolling.
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Roll out:
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On a lightly floured surface, roll each ball into a thin circle (about 6–8 inches wide).
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Don’t stack them uncooked — they’ll stick together.
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Cook:
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Heat a dry cast iron skillet or heavy pan over medium-high heat.
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Cook each tortilla for 30–45 seconds per side, or until bubbles form and light brown spots appear.
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Don’t overcook or they’ll get stiff.
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Keep warm:
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Wrap cooked tortillas in a clean kitchen towel to keep warm and soft.
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🌟 Tips:
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Lard gives the most authentic flavor and softness, but shortening or butter works too.
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Want even softer tortillas? Use a little milk (replace ¼ cup of the water with warm milk).
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Store leftovers in a sealed bag at room temp for 2–3 days, or freeze them with parchment paper between each tortilla.