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In case you didn’t know, I grew up in Northern Mexico, Sonora to be precise. There, Tortillas de Harina aren’t just a food, they’re the backbone of society. Alright, maybe that’s a tad over the top, but they’re definitely a big deal! Growing up, my tortillas came hot of the comel and I would eat them fresh with butter or bone marrow and salt. Fast forward to today and guess what? Not much has changed, they are still my ultimate comfort food, proving that some things are just that good!
Why You’ll Love Tortillas de Harina
You’re going to fall head over heels for these Sonoran-style tortillas. You have a soft exterior that’s slightly chewy and blissfully buttery. This is your empty canvas for so many options. You can eat them as-is, add butter or bone marrow, meats, cheeses, turn it into a wrap. The sky is the limit with this recipe!
If you’d like to check this recipe out with butter instead of lard, try my Tortillas with Butter recipe.
How To Prepare Tortillas de Harina
🥣 Mix Ingredients: Combine flour and salt in a bowl. Add lard and mix with you hands until the mixture resembles wet sand.
💧 Knead Dough: Gradually add in 1 cup of hot water and knead continuously. If the dough feels too dry, add in 1/8 cup of water. Knead until smooth and soft, should be about 5 min.
🔘 Form Dough Balls:Separate into equally sized dough balls (bolitas) and flatten with hand.
🫓 Roll and Cook: Roll them out pretty thin with a rolling pin. Cook on a preheated comal until slightly golden and bubbly on each side.
Chef’s 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.
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Common Questions
I just roll mine out but you certainly can. This one is highly rated on Amazon, Victoria Cast Iron Tortilla Press.
You certainly can. Just place the wrapped dough in the refrigerator and make sure you take it out and let it get to room temperature before rolling. The dough should be okay for about 24 hours in the fridge.
You can use a heavy skillet or non-stick pan. The key is to have a pan that distributes the heat evenly.
Tortillas De Harina
Ingredients
- 4 cups all purpose flour
- 1/3 cup lard or vegetable shortening, + 2 tbsp
- 1 1/8 cup boiling water
- 1 tsp salt
Instructions
- 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 and that is it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Will try to make them …thanks
No problem! I hope you love them as much as I do!
I’ve never made flour or corn tortillas, but I’m willing to get my hands Lardy! My son gave me a beautiful enamel tortilla press and it’s just waiting for me to get brave. Any hints on making corn tortillas?
Those are really easy! Just use masa and water, no kneading or anything. That’s it. Let me know how it goes!
This looks so great!!!! Muy auténtico. My brother William served a Christian mission to Northern Mexico and my brother Ian is leaving for his mission to Northern Mexico right before Christmas this year. Knowing this recipe will help me bring back good food memories for them! 💛 Among the best kind of memories, I think you’ll agree. ☺️
Hey! thank you SO much for sharing this story. That’s my favorite part about food (the memories associated with it).