This authentic tortillas de harina recipe will show you how to make soft, homemade Mexican flour tortillas from scratch. They are easy to make and perfect for burritos, quesadillas, tacos, and more.
In Mexico, tortillas are part of our everyday meals. We enjoy them every day in many different ways, and while corn tortillas are more common in many parts of Mexico, flour tortillas hold a special place in northern Mexican cuisine.
This tortillas de harina recipe is a simple, beginner-friendly guide to make them at home, with all the tips you need to get soft, tender tortillas right from your own kitchen.
Ingredients
- All-purpose flour: In Mexico is called harina de trigo and is the most commonly used flour in authentic flour tortilla recipes.
- Lard: Known as manteca in Mexico, lard is the traditional fat used and gives them a soft texture and delicious flavor. You can substitute it with butter, vegetable shortening, or oil if preferred.
- Salt: A small amount to enhance the flavor.
- Water: Hot water helps bring the dough together and creates the soft, pliable texture that makes tortillas de harina so good.
How To Make Tortillas de Harina
Place flour in a stand mixer bowl along with lard and salt.
With the hook attacked, start mixing over medium speed while adding the hot water.
Set the speed to high and knead until you’ll have a smooth and soft dough that slightly sticks to the bowl.
Cover the bowl with a damp kitchen towel and allow the dough to rest for 15 minutes.
Top Tip: Allowing the dough to rest for 15-20 minutes, will help to relax the gluten and make it easier to roll out.
After the resting time, transfer the dough to a floured surface knead it for about one minute, then shape it into a ball.
Divide the dough into 12, 14 or 16 pieces more or less of the same size. The amount of portions will depend how big you want your tortillas to be.
Roll each piece into a ball and cover them with cling film or a kitchen towel. Leave them to rest for 10 minutes.
Preheat a large skillet, comal, or griddle over medium heat.
Dust a working surface and place a dough ball. Using your hands, flat it a little bit.
Then, with a well-floured rolling pin, roll the dough into a thin, round tortilla. Don’t worry if it is not a perfect circle, you’ll get better with practice.
Place the tortilla on the hot skillet and cook for 20 seconds or until you’ll some bubbles appear on the top.
Flip the tortilla and continue cooking until it starts to puff nicely and some dark spots appear.
Flip it twice or three times until it is well-cooked on both sides.
Place the cooked flour tortillas on a kitchen towel to keep them warm and soft.
I like to wrap the stack inside a bowl or plastic bag so they stay tender and pliable while I finish cooking the rest.
Repeat the steps with the remaining dough until all tortillas de harina are ready.
Tips for Mexican Flour Tortillas
- Adjust the amount of water or flour in the recipe to achieve the desired texture and consistency.
- The water should be warm enough to feel hot to the touch without burning your hands.
- Resting allows the gluten to relax, making the dough easier to roll and helping the tortillas stay tender instead of shrinking back.
- If the pan is not hot enough, the tortillas may cook too slowly and become dry or tough.
- In Mexico, this dough is traditionally made by hand. I use a stand mixer for convenience, but hand-kneading works perfectly too.
Ways to Enjoy
Tortillas de harina are a staple of northern Mexican cuisine, especially in Sonora, Sinaloa, and Nuevo León, where they are especially delicious served with chilorio, guisados like chile rojo, or wrapped into a flavorful al pastor burrito.
For tacos, try them with cheesy tacos gobernador or classic Baja fish tacos.
Quesadillas are another favorite way to enjoy homemade tortillas de harina. My favorites are steak quesadillas and these ground turkey quesadillas.
Store & Reheat
Store cooled tortillas de harina in a sealed bag or container in the refrigerator for up to 3 days.
To reheat, warm them in a skillet over medium heat until soft, or microwave individual tortillas between damp paper towels for about 15 seconds.
FAQ
Can I use butter instead of lard for flour tortillas?
Yes! Lard (manteca) is traditional and gives tortillas a classic flavor, but butter, shortening, or oil can also be used.
Why are my flour tortillas not soft?
Flour tortillas can become hard if they are overcooked or left uncovered. Cook them just until lightly browned and keep them wrapped in a kitchen towel to stay soft.
Can I freeze homemade flour tortillas?
Yes. Let them cool completely, then stack them with parchment paper between each tortilla and store them in a freezer bag for up to 3 months. Thaw and reheat before serving.
More Mexican Tortilla Recipes
Video
Tortillas de Harina
Equipment
- 1 Rolling Pin
- 1 comal or griddle
Ingredients
- 3 ½ cups all-purpose flour
- â…“ cup pork lard (or butter, olive oil, or shortening)
- 1 teaspoon salt
- 1 cup hot water
Instructions
- Place flour, lard, and salt in the bowl of a stand mixer. Add hot water and knead until a soft, elastic dough forms.
- Cover the bowl with a damp kitchen towel and let the dough rest for 15 minutes.
- Transfer the dough to a floured surface, knead for 1 minute, and shape into a ball.
- Divide the dough into 12 equal pieces. Roll each piece into a ball, cover, and let rest for 10 minutes.
- Preheat a large skillet, comal, or griddle over medium heat.
- Flatten a dough ball slightly with your hands, then roll it into a thin circle with a floured rolling pin.
- Cook the tortilla for about 20 seconds, or until bubbles begin to form. Flip and cook until puffed with golden brown spots. Flip once or twice more until cooked through.
- Place cooked tortillas between a kitchen towel to keep them warm. Repeat with the remaining dough.
Notes
- You can knead the dough by hand. It will take about 12–15 minutes until smooth and elastic.
- Adjust the amount of flour or water slightly if needed. The dough should be soft and smooth, but not sticky.
- Resting the dough helps relax the gluten and makes the tortillas easier to roll.
- Keep cooked tortillas covered with a kitchen towel to keep them soft.
- Store cooled tortillas in a sealed bag or container in the refrigerator for up to 3 days.
- Reheat in a hot skillet for a few seconds on each side, or microwave them between damp paper towels until soft.
- Freeze them in a freezer bag with parchment paper between each one for up to 3 months.
Can I use beef tallow if I don’t have pork lard?
Since tortillas can be made with shortening, I don’t see any problem to use beef tallow. Let me know if it works :)
Absolutely!
I really enjoyed reading and making this recipe for tortillas. I have to practice more as mine didn’t come out perfectly rounded, but they were tasty and really soft! Thank you.
Those are the softer, flavorful, and easy tortillas de harina I’ve ever made! Like really! the video is so helpful, especially the tip about shaping the tortillas, can’t believe they were so easy. I have to confess they didn’t come out as beautiful as yours, but they were tasty, soft, and perfect.
Can I freeze the dough for use later?