These sourdough tortillas are very simple to make and the perfect way to use your sourdough starter or discard. They are super soft, puffy, and delicious.
Why You Should Make This Recipe
Making Mexican tortillas from scratch is really simple and fun! All you need is some all-purpose flour, lard (or vegetable oil), water, salt, and sourdough starter which make these delicious tortillas jump to the next level.
Using sourdough starter or discard adds a very nice and rich flavor to these tortillas. You don’t want to miss this if you have it at home. This recipe is a keeper and the best addition to your favorite sourdough discard recipes.
Besides, Mexican flour tortillas are also easier to make because you don’t need any fancy or specific tools like a press or tortillas machine.
Last, these tortillas are REALLY SOFT and perfect to roll up so you can make your favorite burrito recipe, mine is this al pastor burrito.
The Ingredients
Sourdough. Yes, this is the star of the recipe and you can use either the discard or starter of this amazing preparation. No, there are no substitutes if you want to achieve that wonderful flavor.
Flour. Use all-purpose flour, or, if you want to give it a try with other types of flour you might need to adjust the quantity of water. Bread or pizza flour are both good substitutions.
Lard. In many parts of Mexico, shortening is used but I don’t like the flavor and I rarely use it. You can replace lard with your favorite vegetable oil, or butter, or even bacon fat for more flavor.
Salt. A pinch of salt for tasty tortillas.
Water. Hot water helps the lard to combine better with flour and it makes the dough softer. The recommended temperature will be something about 96-105°F/36-40°C.
How To Make Mexican Sourdough Tortillas
Place flour, salt, sourdough, and lard in a medium bowl. Make sure lard is soft so it will be easier to combine with the other ingredients.
Add half of the water and start mixing with your hands. Then add more water while mixing until all ingredients are combined into a slightly sticky dough.
Transfer the dough to a working surface and knead until you’ll have an elastic, non-sticky, and soft dough (about 5 minutes).
Place dough into a bowl, cover with cling film, and allow to rest for 30 minutes.
This will allow the gluten to develop and make the dough softer and easier to work with.
After resting, divide the dough into 12 equal portions (about 2,5 oz/ 70g each). Roll each piece into a ball.
Cover with a tea towel or plastic wrap and let them rest for 20 min.
Heat a large skillet pan or comal over medium-high heat. Using a well-floured rolling pin, roll a dough ball into a thin, round tortilla.
Use your fingers to adjust the tortilla on the borders and achieve a well-round shape (watch the video below).
Place the tortilla on the hot skillet and cook until bubbly and golden (around 30s); flip and continue cooking until golden on the other side (around 40s).
You’ll notice the tortilla is cooked when you’ll see some dark spots on it.
Place the cooked sourdough tortillas between a napkin cloth to keep it warm. Repeat the steps until all dough is used.
Useful Notes And Tips
- The sourdough in this recipe is used mainly for flavor, so those tortillas are a wonderful idea to use your discard.
- If it’s your first time making sourdough tortillas, I recommend making them smaller than suggested, so it will be easy for you to manage the dough.
- Allowing the dough to rest is a very important step, don’t skip it. You’ll notice the dough is a lot more manageable after resting.
- Depending on your location (altitude and humidity level) and what kind of flour you are using, you might need to adjust the recipe a little bit. Adding more flour or water is fine, as far as is just a little.
- Make sure the pan where you will cook the tortillas is nicely heated up before placing the tortilla on it.
- You might need to “sacrifice” a few tortillas at the start to get the right temperature in your pan.
Troubleshooting
- Dough too sticky: Give the flour another 15 minutes to rest and allow the flour to absorb the water. If that doesn’t work, add a little more flour, one tablespoon at a time, knead, rest 10 minutes, and proceed.
- Tortillas too dry: Adjust the skillet temperature, it shouldn’t be too high that burns the tortilla in 3 seconds, but neither too cool that you need more than 1 .5 minutes to cook.
- Tortillas hardened after cooked: Make sure you stack them between a kitchen towel and then inside a plastic bag. This last step will help to create a warm and steamy environment that will help the tortillas to soften even more after they are cooked.
How To Use
In Mexico, flour tortillas are used mostly like any regular bread, to pair with main dishes such as beef chile rojo or rajas con crema. But here are other few recipes that are perfect to use your tortillas:
- Burritos. Replace any store-bought flour tortillas to make burritos, like these chicken and rice burritos.
- Fajitas. Craving some fajita tacos? make my fajitas de res or this super easy chicken fajita casserole.
- Tacos. Swap corn tortillas to make these cheesy shrimp tacos, or make your favorite taco recipe and use those sourdough taco shells.
- Quesadillas. Try our amazing steak quesadilla recipe.
How To Store And Reheat
- Room temperature: Sourdough tortillas can be left at room temperature for up to 2 days nicely wrapped in a kitchen towel and placed in an airtight container.
- In the fridge: Allow the tortillas to cool down completely, stack them, and wrap them with cling film, then store for up to 5 days in the refrigerator.
- To freeze: Stack the tortillas and tightly wrap them with cling film, place them inside a zip bag, and pop them in the freezer. They will last for up to 3 months.
- To reheat: If frozen, thaw tortillas first, then reheat in a cast-iron skillet over medium-high heat on the stovetop.
Watch How To Make It
Similar Recipes
Sourdough Tortillas
Ingredients
- ½ cup sourdough (or discard)
- 3 ¼ cups all purpose flour
- 1 cup hot water (or more, if needed)
- â…“ cup shortening (or vegetable oil)
- 1 ½ tsp salt
Instructions
- Put all ingredients in a bowl adding gradually the water and mixing slowly with your hands.
- Transfer the dough onto a surface and knead for about 5 minutes until you achieve a smooth and elastic dough.
- Return the dough to the bowl, cover, and leave it to rest for 30 minutes.
- Divide the dough into 12 pieces of 70-73gr (2.5 oz) each.
- Roll each piece into a ball using the palms of your hands. Cover and let it rest for 20 min.
- Preheat a large skillet over medium-high heat. Using a well-floured rolling pin, roll a dough ball into a thin, round tortilla.
- Use your fingers to adjust the tortilla on the borders and achieve a well-round shape (watch the video).
- Place the tortilla on the hot skillet and cook until bubbly and golden (about 30s).
- Flip and continue cooking until golden on the other side (about 40s).
- Place the cooked tortillas between a napkin cloth to keep them warm; continue rolling and cooking the tortillas until all dough is used.
Notes
- Dough too sticky: Give the flour another 15 minutes to rest and allow the flour to absorb the water. If that doesn’t work, add a little more flour, one tablespoon at a time, knead, rest 10 minutes, and proceed.
- Tortillas too dry: Adjust the skillet temperature, it shouldn’t be too high that burns the tortilla in 3 seconds, but neither too cool that you need more than 1 .5 minutes to cook.
- Tortillas hardened after cooked: Make sure you stack them between a kitchen towel and then inside a plastic bag. This last step will help to create a warm and steamy environment that will help the tortillas to soften even more after they are cooked.
Nutrition Information
FAQ
What type of sourdough starter do I need?
I am using a 100% hydration sourdough starter. You can check the following link to see my sourdough recipe.
Can I make this recipe with sourdough discard?
Yes! Absolutely. In this recipe, we’re using the sourdough to just add flavor and that can be achieved with sourdough discard too.
Is lard necessary to make tortillas?
Not at all. You can use oil instead. Olive oil or any other preferred oil will just be fine. Also, butter is a good substitution!
Can you freeze tortillas?
You can of course, but the best sourdough tortillas are the ones just out of the skillet. If you choose to freeze them just make sure they’re completely cool and put them in a zipped bag. You won’t need to thaw them later, just heat the tortillas directly in a cast-iron skillet.
Can I make tortillas with whole wheat flour?
Personally, I haven’t tried yet. But yes, you can. Just take in mind that the texture won’t be as soft and pliable as the ones made with regular flour.
DID YOU LIKE THIS SOURDOUGH TORTILLAS RECIPE? Please, don’t forget to rate it and leave us a comment below, we’d love to hear from you!
Maricruz Avalos Flores is a Mexican cook and photographer living in Italy where she shares authentic Mexican & Italian recipes that can be easily made at home using easy-to-find ingredients.
These are the very best tortillas I have made, and I have tried multiple recipes. They are light and fluffy with a wonderful flavor. This is definitely the only recipe for me from now on!
This sourdough tortillas is really appetizing .You are One of my most favourite chefs for a reason
This sourdough tortillas is really appetizing .You are One of my most favourite chefs for a reason .