📝 About This Recipe
Experience the pillowy softness and delicate chew of a true homemade flour tortilla, a staple of Northern Mexican heritage. Unlike store-bought versions, these are translucent when held to the light, boasting toasted golden 'bubbles' and a rich, buttery aroma from high-quality fats. Perfect for wrapping around savory fillings or simply enjoyed warm with a swipe of salted butter, these tortillas are a masterclass in simple, soulful baking.
🥗 Ingredients
The Flour Base
- 3 cups All-purpose flour (plus extra for dusting; look for a protein content around 10-11%)
- 1 teaspoon Baking powder (ensures a light, airy puff)
- 1.5 teaspoons Fine sea salt (crucial for bringing out the wheat flavor)
The Fats
- 1/3 cup High-quality lard or vegetable shortening (room temperature; lard provides the most authentic flavor)
- 1 tablespoon Unsalted butter (softened; adds a subtle richness to the finish)
The Hydration
- 1 cup Hot water (between 110°F and 120°F; hot water softens the gluten for a tender bite)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and sea salt until thoroughly combined and aerated.
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2
Add the lard (or shortening) and the softened butter to the dry ingredients. Use your fingertips or a pastry cutter to rub the fat into the flour until the mixture resembles coarse crumbs with no large lumps remaining.
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3
Create a well in the center of the flour mixture and pour in about 3/4 of the hot water. Use a wooden spoon or your hand to begin incorporating the flour into the liquid.
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4
Gradually add the remaining water as needed. You are looking for a dough that is tacky but not sticky; it should come away cleanly from the sides of the bowl.
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5
Turn the dough out onto a lightly floured surface. Knead the dough for 5-7 minutes until it becomes smooth, elastic, and feels as soft as a silk pillow.
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6
Divide the dough into 12-14 equal-sized pieces (roughly the size of a golf ball). Roll each piece between your palms to form a smooth, tight ball.
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7
Place the dough balls on a tray, cover them with a clean, damp kitchen towel, and let them rest for at least 30 minutes. This 'relaxing' phase is mandatory to prevent the dough from springing back when rolled.
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8
Preheat a heavy cast-iron skillet or a traditional comal over medium-high heat. It is ready when a drop of water flicked onto the surface sizzles and evaporates instantly.
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9
On a lightly floured surface, flatten one dough ball with your palm. Using a rolling pin, roll from the center outward, rotating the dough 45 degrees after each stroke to maintain a circular shape.
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10
Roll the tortilla until it is very thin, almost translucent, and roughly 7-8 inches in diameter.
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11
Carefully lay the tortilla onto the hot skillet. Cook for 30-45 seconds. You should see bubbles forming on the surface and small golden-brown spots on the underside.
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12
Flip the tortilla and cook the second side for 20-30 seconds. Do not overcook, or the tortilla will become brittle like a cracker rather than soft and pliable.
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13
Remove the tortilla and immediately place it inside a clean kitchen towel or a tortilla warmer to steam. This step is vital for achieving that signature soft texture.
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14
Repeat the rolling and cooking process for the remaining dough balls, stacking the finished tortillas on top of each other to keep them warm.
💡 Chef's Tips
Temperature is key: Ensure your water is hot but not boiling; this partially 'cooks' the starch for a softer texture. Don't skip the rest: If the dough keeps shrinking back while rolling, let the balls rest for another 15 minutes to allow the gluten to relax. Avoid excess flour: Use just enough flour to prevent sticking; too much extra flour during rolling will make the tortillas dry and dusty. Lard vs. Oil: While oil works, lard provides the most authentic flavor and the best 'short' texture that flakes slightly when bitten. Storage hack: If making ahead, let them cool completely, stack with parchment paper between them, and seal in a zip-top bag to keep them soft.
🍽️ Serving Suggestions
Serve warm with Slow-Roasted Pork Carnitas and a squeeze of fresh lime. Use as a base for Breakfast Burritos filled with soft scrambled eggs, chorizo, and avocado. Pair with a bowl of spicy Chili con Carne or a rich Chicken Mole. Enjoy as a snack with a spread of honey and a sprinkle of cinnamon-sugar. Accompany with a cold glass of Horchata or a crisp Mexican Lager.