Tortillas de Harina (Sonoran-Style Flour Tortillas)
Local name: Tortillas de harina
In short: Soft, pliable flour tortillas made with flour, shortening, warm water and salt, rolled thin and cooked on a hot skillet until blistered. It takes about 50 min in total and makes 8 servings.
- Prep
- 30 min
- Cook
- 20 min
- Resting
- 30 min
- Total
- 50 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 330 kcal
Flour tortillas are the everyday bread of northern Mexico, especially Sonora, where wheat grows and tortillas can be as thin and wide as a dinner plate. The dough is just flour, fat, salt, baking powder and warm water, rested until relaxed and rolled very thin. They cook in about a minute on a hot dry skillet and puff with brown blisters. Eat them warm with carne asada, beans and cheese, or fill them for burritos. Homemade ones are softer than packaged tortillas.
Instructions
- Whisk the flour, salt and baking powder in a large bowl. Rub in the shortening with your fingertips until the mixture looks like coarse sand.
- Add the warm water and stir until a shaggy dough forms. Knead on a lightly floured surface for 2 to 3 minutes until smooth and soft but not sticky.
- Divide the dough into 12 balls of about 75 g (2 2/3 oz) each. Cover with a damp cloth and rest for at least 30 minutes.
- Roll one ball on a lightly floured surface into a very thin round, about 20 cm (8 in) wide, turning the dough often.
- Heat a dry cast-iron skillet or comal over medium-high heat. Lay the tortilla in the pan and cook for 30 seconds until bubbles form and the underside has light brown spots.
- Flip and cook for 30 seconds more, then flip once more for about 10 seconds so it puffs slightly. Do not overcook or the tortilla turns stiff.
- Stack the tortillas in a clean cloth as they finish, to keep them warm and soft. Roll out the next one while the previous one cooks.
Tips
- Do not skip the rest. Relaxed dough rolls out thin without springing back, which gives soft, tender tortillas.
- For traditional flavor, replace the shortening with the same weight of lard. It makes the tortillas especially tender and savory.
Questions and answers
How do I keep flour tortillas soft?
Stack them in a clean cloth as soon as they come off the pan and keep them covered. Once cool, store in a zip-top bag for up to 3 days.
Why are my flour tortillas stiff?
Usually the dough was too dry, they were cooked too long or the skillet was too cool. Use enough water, cook them quickly on high heat and keep them wrapped.
Can I freeze flour tortillas?
Yes. Stack cooled tortillas with parchment between them, seal in a freezer bag and freeze for up to 3 months. Warm them on a dry skillet from frozen.
How long does it take to make Tortillas de Harina (Sonoran-Style Flour Tortillas)?
About 50 min in total: 30 min of preparation and 20 min of cooking.
How many calories are in Tortillas de Harina (Sonoran-Style Flour Tortillas)?
About 330 kcal per serving, with 7 g of protein, 47 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 330 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 47 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 0 g |
| Sodium | 460 mg |
Estimated values, calculated from the ingredients.
