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Tortillas De Harina ❤️ I grew up in Obregon, Sonora and they are an absolute staple in Northern Mexico! The OG are the lard ones but here is a requested variation.

Recipe Tip

  • 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.
  • I always rub butter on my hand before kneading and before flattening the bolitas.

Tortillas de Harina

By Nadia Aidi
Tortillas De Harina ❤️ I grew up in Obregon, Sonora and they are an absolute staple in Northern Mexico! The OG are the lard ones but here is a requested variation.

Ingredients 

  • 2 cup all purpose flour, more for dusting
  • 1 cup boiling water
  • 3 1/2 tbsp unsalted butter, more for rubbing on hands
  • 1 1/4 tbsp olive oil
  • Salt to taste
  • Bone marrow
  • Chives
  • Flaky salt

Directions 

  • Add the flour to a bowl with the salt
  • Add in butter & olive oil. 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 minutes
  • 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
  • Enjoy them with roasted bone marrow, chives and flaky salt!

Video

YouTube video

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

Additional Info

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