Tortillas de Harina (Flour Tortillas)
Homemade Tortillas de Harina are soft, warm, and incredibly versatile. These flour tortillas are perfect for tacos, burritos, quesadillas, or just served alongside your favorite Mexican dishes. Making them from scratch is simple and rewarding, and once you’ve tasted homemade tortillas, you may never go back to store-bought!
Here’s a traditional recipe to make flour tortillas at home:
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup lard (or vegetable shortening, or unsalted butter)
- 3/4 cup warm water (add a little more if needed)
- 1 tablespoon vegetable oil (optional, for extra soft tortillas)
Instructions:
1. Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, salt, and baking powder. This ensures that the dry ingredients are evenly distributed.
2. Add Fat:
- Add the lard (or vegetable shortening or butter) into the dry ingredients. Use your fingers or a pastry cutter to cut the fat into the flour until the mixture resembles coarse crumbs. This is what makes your tortillas soft and flaky.
3. Add Warm Water:
- Gradually pour in the warm water (and oil if using) while stirring with a spoon or your hands until a dough begins to form.
- Knead the dough directly in the bowl or on a lightly floured surface for about 4-5 minutes, until the dough becomes smooth and elastic. If the dough feels too sticky, add a little more flour, a tablespoon at a time. If it feels too dry, add more water, one teaspoon at a time.
4. Rest the Dough:
- Divide the dough into 8-10 equal pieces (depending on how large you want your tortillas). Roll each piece into a ball and place them on a tray or plate.
- Cover the dough balls with a clean, damp cloth or plastic wrap and let them rest for at least 30 minutes. This resting time helps the dough relax and makes it easier to roll out the tortillas.
5. Roll the Dough:
- After resting, lightly flour your work surface and rolling pin. Take one dough ball and roll it out into a thin circle (about 8-10 inches in diameter). Don’t worry if the shape isn’t perfect—homemade tortillas often have a rustic, irregular look.
- Try to keep the dough even in thickness. If it’s sticking, dust it lightly with more flour, but be careful not to add too much flour, as it can make the tortillas tough.
6. Cook the Tortillas:
- Heat a large, heavy skillet or cast iron pan over medium-high heat. Once it’s hot (but not smoking), place the rolled-out tortilla into the dry skillet.
- Cook for about 30 seconds to 1 minute on the first side. You’ll start to see bubbles form on the top. Flip it over and cook the second side for about 20-30 seconds, or until golden brown spots form.
- If you want extra soft tortillas, you can lightly brush each tortilla with butter or oil after cooking.
7. Stack and Keep Warm:
- As you cook each tortilla, stack them on a plate and cover with a clean towel to keep warm. The heat will help them stay soft and pliable.
Tips for Perfect Tortillas:
- Flour: Use all-purpose flour for the best texture. Some people like to use a combination of bread flour for more chewiness, but all-purpose flour works great for soft tortillas.
- Fat: Lard is the traditional fat used in tortillas and gives them a delicious flavor and texture. If you don’t have lard, vegetable shortening or unsalted butter can also be used.
- Resting Time: Letting the dough rest is crucial for soft tortillas. It allows the gluten to relax, making the dough easier to roll out.
- Rolling: Try not to use too much flour when rolling out the dough. The dough should be soft and slightly sticky, but manageable. Too much flour can result in tougher tortillas.
- Skillet: Make sure your skillet is hot before adding the tortilla. This helps the tortillas cook quickly and get those golden brown spots. If the skillet is too cold, the tortillas will dry out.
Storage:
- Room Temperature: If you have any leftovers, store your tortillas in a plastic bag or airtight container for 2-3 days at room temperature. They should stay soft.
- Freezing: To freeze, layer the tortillas with parchment paper and wrap them tightly in foil or a freezer bag. They can be frozen for up to 3 months. To reheat, simply warm them in a skillet or microwave.
Serving Suggestions:
- These Tortillas de Harina are perfect for making burritos, tacos, quesadillas, or wraps. They can also be used to scoop up chili, soups, or your favorite dips like guacamole and salsa.
Homemade Tortillas de Harina are easy to make, and the texture is unbeatable compared to store-bought versions. Once you try them, you’ll understand why they are a staple in Mexican cuisine! Enjoy them fresh and hot!
