Side Dish: Mexico – Coahuila, Northern Mexico – Tortillas de Harina Coahuilenses (Coahuila Flour Tortillas)

Serving Size: 8

Approximate Time

Prep 50 min

Cook 30 min

Additional 45 min

Total 2 hrs 5 min

Ingredients

- 4 cups (500 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1 1/2 tsp (9 g) fine salt
- 1 cup (225 g) lard (manteca de cerdo), softened
- 1 1/4 cups (300 ml) warm water (100-110°F / 38-43°C)
- Extra flour for dusting, as needed
- Extra lard or neutral oil for the comal, as needed

Instructions

Short Description:
Large, thin flour tortillas from Coahuila, made with lard for a rich, tender texture and cooked on a hot comal until lightly blistered. They are served warm as the ideal accompaniment to northern Mexican dishes.

Regional Notes:
Coahuila tortillas are larger and thinner than many other regional flour tortillas, reflecting the state's wheat-growing tradition. The use of lard (manteca de cerdo) and a slightly wetter dough helps produce very pliable, flavorful tortillas meant to be rolled around grilled meats or used for large tacos and quesadillas.

1. In a large bowl whisk together the flour, baking powder, and salt until evenly combined.
2. Add the softened lard in chunks. Use your fingers or a pastry cutter to work the lard into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
3. Make a well in the center and pour in about half the warm water. Mix with a spoon or your hand, adding more water a little at a time until a soft, slightly tacky dough forms. You may not need every drop, or you may need a tablespoon more depending on humidity.
4. Turn the dough onto a lightly floured surface and knead for 4–6 minutes until smooth and elastic. The dough should be soft but not sticky; adjust with a dusting of flour if necessary.
5. Shape the dough into a ball, place it in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rest at room temperature for 30–45 minutes. Resting relaxes the gluten and makes the tortillas easier to roll very thin.
6. Divide the dough into 8 equal pieces for extra-large tortillas (or 10–12 pieces for slightly smaller ones). Shape each piece into a smooth ball and keep covered while you work to prevent drying.
7. Preheat a cast-iron comal or heavy skillet over medium-high heat until hot and just shy of smoking. Keep a clean kitchen towel or tortilla warmer ready.
8. Working with one dough ball at a time, flatten it slightly and dust both sides with a little flour. Using a rolling pin, roll each ball into a very thin circle about 10–12 inches (25–30 cm) across, rotating and dusting lightly as needed to prevent sticking. Aim for an even thinness so they cook quickly.
9. Place the rolled tortilla on the hot comal. Cook for about 30–45 seconds until pale golden spots form and the surface begins to puff. Flip and cook the second side 20–40 seconds until light blistering and golden brown spots appear. If desired, press gently with a clean cloth or spatula to promote even contact.
10. Transfer cooked tortillas to the towel or tortilla warmer and cover to keep warm and soft. Repeat with remaining dough, adjusting heat as needed so they cook quickly without burning.
11. Serve warm as a side with carne asada, stews, or use for large tacos and quesadillas. Leftover tortillas keep wrapped in the refrigerator for up to 3 days or freeze flat between sheets of parchment for up to 2 months.