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In case you didn’t know, I grew up in Northern Mexico, Sonora to be precise. Flour tortillas are the backbone of society there, ok maybe a bit of an exaggeration but pretty close! Growing up I would eat them freshly made with butter or bone marrow and salt. Not much has changed, since that is still still my preferred way of enjoying them.

Tortilla Tips

  • Cooking them in a preheated cast iron or carbon steel pan yields better results.
  • Make the bolitas the same size so all tortillas are equal.
  • Measuring isn’t always a thing but I did my best, what you are looking for is texture! You want it soft but not sticky.
  • Don’t sub the lard or shortening.
  • I always rub lard on my hand before kneading and before flattening the bolitas.
  • Slightly undercooking them is key if you are planning on saving for a later use, so they don’t get overcooked or hard when reheating them.

Tortillas De Harina

5 from 1 vote
By Nadia Aidi
Growing up in North Mexico meant flour tortillas. They are a part of almost every meal and definitely a part of every taco & burrito. If you are looking for a version that is as close as the ones you can get down there, give this a try!


  • 4 cups all purpose flour
  • 1/3 cup + 2 tbsp lard or vegetable shortening
  • 1 1/8 cup boiling water
  • 1 tsp salt


  • Add the flour to a bowl with the salt.
  • Add in lard and mix with your hands, you want it to look kinda like wet sand.
  • Add in 1 cup of hot water and knead. If it feels too dry after a couple minutes add in 1/8 cup of water. Knead until smooth and soft, should be about 5 min.
  • Separate into bolitas the same size and flatten with hand.
  • Roll them out pretty thin with a rolling pin.
  • Cook on a preheated comal until slightly golden and bubbly on each side.

Nutrition information is automatically calculated, so should only be used as an approximation.

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