Side Dish: Mexico – Baja California – Tortillas de Harina (Flour Tortillas)

Serving Size: 12

Approximate Time

Prep 50 min

Cook 15 min

Additional 45 min

Total 1 hr 20 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1 tsp (6 g) fine salt
- 1 tbsp (12 g) granulated sugar (optional; enhances browning and softness)
- 1/3 cup (75 g) lard or vegetable shortening (manteca) — traditional choice
- 2 tbsp (30 ml) vegetable oil
- 3/4 cup (180 ml) warm water (approx. 100-110°F / 38-43°C)
- 1/4 cup (60 ml) warm milk (approx. 100-110°F / 38-43°C)
- 1/4 cup (30 g) extra all-purpose flour for dusting, plus more as needed
- 1-2 tbsp (15-30 ml) melted lard or butter for brushing (optional)

Instructions

Short Description:
Classic Baja California-style flour tortillas: slightly thicker, very soft, and tender with a mild chew, ideal for burritos, tacos, or as an accompaniment to grilled seafood and carne asada.

Regional Notes:
In Baja California these tortillas are made a bit thicker and softer than many southern styles, using local wheat flour traditions and a comfortable amount of fat (manteca or shortening) so they stay pliable for rolling and wrapping. Resting the dough and gentle pressing (rather than rolling paper-thin) preserves the characteristic soft crumb and slightly pillowy texture.

1. In a large bowl whisk together the flour, baking powder, salt, and sugar (if using) until evenly combined.
2. Add the lard (or shortening) and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
3. Stir in the vegetable oil. Gradually pour in the warm water and warm milk, mixing with your hand or a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 4–6 minutes until smooth, elastic, and slightly tacky. Add small dustings of flour only if the dough is overly sticky.
5. Shape the dough into a ball, place in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rest at room temperature for 30–45 minutes (this relaxes the gluten and helps softness).
6. Divide the rested dough into 12 equal portions (about 60 g / 2.1 oz each). Roll each portion into a smooth ball and set on a lightly floured tray, covered with a cloth to keep them from drying.
7. Preheat a heavy skillet or comal over medium-high heat until very hot but not smoking. Keep a second clean towel or tortilla warmer ready.
8. Working with one dough ball at a time, flatten slightly and either press with a tortilla press (lined with plastic) or gently roll with a rolling pin to a diameter of about 6–8 inches (15–20 cm). For the Baja-style thicker, softer tortilla aim for 2–3 mm thickness rather than paper-thin.
9. Peel the pressed tortilla and place it on the hot comal. Cook about 30–45 seconds until brown spots appear on the underside and the edges set; flip and cook another 20–40 seconds. If it puffs slightly, press gently with a spatula to encourage even cooking. Avoid overcooking; tortillas should remain soft and pliable.
10. Remove cooked tortilla and immediately brush lightly with a little melted lard or butter if using, then stack in a tortilla warmer or wrap in a clean towel to keep warm and moist while you cook the rest.
11. Serve warm as a side to grilled meats, seafood, or as the vessel for tacos and burritos. Store cooled tortillas wrapped in plastic and reheat wrapped in a damp towel or on a hot skillet to restore softness.