• Prep Time
    60 Mins
  • Cook Time
    0 Mins
  • Total Time
    60 Mins
  • The base number of servings for this recipe is 24

    Flour Tortillas (Tortillas de Harina)

    Many home cooks are intimidated by the idea of making their own flour tortillas. Getting the masa to the right consistency, and rolling out a perfectly round tortilla can be tedious, and takes practice. Don’t give up! Use a rolling pin that is the diameter of a broom handle, thin and straight. Also, make sure you press a divot into the center of each dough patty before you roll it out. This patty is known as a textal in Northern Mexico. The thin center and thicker edges of the textal will help you roll out a more round tortilla.

    all purpose flour
    vegetable shortening or lard
    warm water
    extra flour for rolling surface
    In a large bowl, add the flour and salt. Knead in the shortening with your hands. Add warm water in small amounts, continuing to knead.
    Once the dough is cohesive and elastic, gather it into a ball, and let it rest in the mixing bowl for at least 20 minutes, covered with a kitchen towel. You can let the dough rest overnight in the refrigerator as well.
    Divide the dough in to 24 equal pieces, and shape into round patties. Heat a comal (griddle) on the stove. Press a divot into the center.
    On a floured surface, roll out the tortilla until it is very thin.
    Place the tortilla on the hot griddle for 30 seconds, then flip to cook on the other side for 2 minutes. Flip once more so that the tortilla balloons with steam.
    Remove the tortilla from the comal and store in a kitchen towel until all the tortillas are rolled out and cooked.

    The base number of servings for this recipe is 24

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    Flour Tortillas (Tortillas de Harina) Recipe


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