Tortillas de Harina

tortillas

These flour tortillas (or tortillas de harina), are incredibly soft and puffy. Made with wheat flour, water, salt, and lard, they are perfect for homemade burritos, quesadillas, tacos, and more.

prep 20

cook 10

Resting time 30

total 1

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Equipment

1 Rolling Pin
1 comal or griddle

Ingredients

▢ 3 ½ cups all-purpose flour
▢ ⅓ 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.

Nutrition Information