Side Dish: Mexico – Sinaloa (Pacific Coast Mexico) – Tortillas de Harina Sinaloenses

Serving Size: 6

Approximate Time

Prep 30 min

Cook 0 min

Additional 30 min

Total 1 hr

Ingredients

- 4 cups (480 g) all-purpose flour  
- 1 tsp (5 g) baking powder  
- 1 1/2 tsp (8 g) kosher salt  
- 1/2 cup (115 g) lard, softened (traditional)  
- 2 tbsp (30 ml) vegetable oil (optional, helps pliability)  
- 1 1/3 cups (320 ml) warm water, plus up to 2 tbsp (30 ml) more as needed  
- Extra lard or neutral oil for the skillet: 1-2 tsp (5-10 ml) as needed

Instructions

Short Description:
Large, thin flour tortillas made in the Sinaloa tradition, enriched with lard for a soft, flavorful texture and rolled very thin for use with seafood, grilled meats, or as a table staple.

Regional Notes:
Sinaloa-style tortillas are larger and thinner than many other regional flour tortillas and commonly use lard for a richer flavor. This recipe emphasizes a higher hydration and generous lard to produce flexible, wafer-thin tortillas typical of the Pacific Coast of Mexico.

1. In a large bowl whisk together the flour, baking powder, and salt until evenly distributed.  
2. Add the softened lard and (if using) vegetable oil. Use your fingers or a pastry cutter to rub the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.  
3. Make a well in the center and pour in 1 1/3 cups (320 ml) warm water. Mix with a fork or your hand until a shaggy dough forms. Add up to 2 tbsp (30 ml) more water only if the dough is dry; the dough should be soft and slightly tacky but not sticky.  
4. Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Form into a ball.  
5. Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling very thin easier.  
6. After resting, divide the dough into 12 equal pieces for very large tortillas (about 75–85 g each). For slightly smaller tortillas divide into 14 pieces. Roll each piece into a smooth ball. Keep the balls covered while you work so they do not dry out.  
7. Preheat a comal or heavy cast-iron skillet over medium-high heat until very hot but not smoking. Have a clean cloth or tortilla warmer ready.  
8. To form the tortillas: either use a tortilla press lined with plastic or roll each ball on a lightly floured surface with a rolling pin. Aim for very thin discs about 10–12 inches (25–30 cm) in diameter. Rotate and roll gently to keep edges even; Sinaloa tortillas are prized for being larger and thin.  
9. If desired, brush a little lard or oil on the dough disc before cooking for extra flavor and pliability. Carefully transfer the rolled tortilla to the hot comal.  
10. Cook about 30–45 seconds on the first side until edges show small bubbles and faint brown spots; flip and cook another 20–30 seconds. If puffing occurs, press gently with a spatula to encourage even cooking. Do not overcook; these tortillas should remain soft and flexible.  
11. Transfer cooked tortillas to a towel-lined basket or tortilla warmer and fold to keep warm and soft. Stack tortillas and wrap in a clean kitchen towel to steam slightly for a few minutes before serving.  
12. Serve warm as a side to grilled fish, shrimp, carne asada, or use to make tacos. Leftover tortillas keep wrapped in plastic and refrigerated for 2–3 days or freeze separated by parchment. Reheat on a hot comal briefly before serving.