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

Serving Size: 12

Approximate Time

Prep 1 hr

Cook 1 min

Additional 45 min

Total 1 hr 45 min

Ingredients

- 4 cups (480 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1 tsp (6 g) fine salt
- 1/2 cup (115 g) rendered pork lard, at room temperature (slightly soft)
- 1 1/4 cups (300 ml) warm water (about 100–110°F / 38–43°C)
- Extra flour for dusting, as needed

Instructions

Short Description:
Large, thin flour tortillas made in the Chihuahua style, rich with lard for a tender, flavorful finish. These are ideal to serve with grilled meats, frijoles (beans), or as the base for tacos and burritos.

Regional Notes:
Chihuahua's version produces larger, thinner tortillas than many other regions, achieved by a higher hydration dough, a long rest, and rolling or pressing very thin. Traditional recipes use lard for a richer mouthfeel and characteristic flavor.

1. In a large bowl combine the flour, baking powder, and salt. Whisk briefly to distribute.
2. Add the lard to the dry mix. Use your fingers or a pastry cutter to rub the lard into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
3. Make a well in the center and pour in about three-quarters of the warm water. Stir with a fork or your hand to bring the dough together, adding more water a tablespoon at a time until a soft, slightly tacky dough forms.
4. Turn the dough onto a lightly floured surface and knead for 5–8 minutes until smooth and elastic. The dough should be soft but not sticky; add a dusting of flour only if necessary.
5. Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a cloth, and let rest for 30–45 minutes at room temperature. Resting hydrates the flour and relaxes the gluten for easier rolling.
6. Divide the dough into 12 equal pieces (about 2.25 oz / 65 g each). Shape each piece into a smooth ball and cover with a cloth to keep from drying.
7. Preheat a comal or heavy cast-iron skillet over medium-high heat until hot (surface should be very hot but not smoking). Keep a clean kitchen towel and a stackable container or tortilla warmer ready.
8. Working with one ball at a time, flatten slightly and dust lightly with flour. Use a rolling pin to roll each ball into a very thin circle about 8–10 inches (20–25 cm) across; dust and flip as needed to prevent sticking. For larger, thinner tortillas, roll from center out, rotating the dough often.
9. Transfer a rolled tortilla carefully to the hot comal. Cook 30–45 seconds until pale brown spots form and the surface looks set, then flip and cook the second side 20–30 seconds. If the tortilla puffs, press gently with a spatula to encourage even contact; slight puffing is normal.
10. Remove cooked tortillas to the towel-lined container and wrap to keep warm and soft. Continue with remaining dough, adjusting heat as needed so tortillas brown without burning.
11. Serve warm as a side with meat, beans, or stews, or use immediately for tacos and burritos.