Homemade flour tortillas (Tortillas de harina) recipe Share this recipe on Facebook
Homemade flour tortillas are easy to make using simple ingredients such as all purpose flour, salt, vegetable shortening and water. The tortillas can be made in advance, wrapped in plastic film and refrigerated for a few days. Flour tortillas are an essential ingredient in Mexican cuisine, in dishes such as fajitas, burritos, chimichangas, enchiladas and much more.
Preparation time: 10 minutes, Cooking time: 10 minutes, Serves: 4
2 cups all purpose flour
2 Tbsp vegetable shortening or lard
1/2 tsp salt
1/4 tsp baking soda
2/3 cup water
Makes 8 (12 inch in diameter) flour tortillas
Sift the flour, salt and baking soda in a large bowl. Add the vegetable shortening or lard and mix using your hands, until well combined.
Stir in the cold water and work the flour to form a ball. Use more water if
needed until there is no flour in the bowl. Empty the dough on a well floured surface and knead well, for about 8 to 10 minutes.
Roll the dough into a cylinder of about 1 1/2 inch in diameter and cut it 8 equal sized pieces. Roll each piece into a ball, rub it with a little vegetable shortening and set aside. Let the balls stand for 10 minutes.
Take each ball and press it down with your palm to flatten it. Roll it out using a rolling pin until the tortilla is thin and 12 to 13 inches in diameter. Cook the tortilla in an ungreased skillet or frying pan over medium heat for 1 to 2 minutes on each side, turning only once. The tortillas should brown slightly on each side. When the tortilla is cooked, remove from the heat and repeat with the next one.
Notes and tips
Because of the baking soda, the tortillas will rise slightly (therefore become thicker) as they cook. If they turn out thicker than what you would expect, use less baking soda or omit it.
Back to Homemade flour tortillas (Tortillas de harina) recipe
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