Side Dish: Mexico – Durango, Northern Mexico – Tortillas de Harina

Serving Size: 12

Approximate Time

Prep 20 min

Cook 10 min

Additional 30 min

Total 1 hr

Ingredients

- 4 cups (480 g) all-purpose flour
- 1 1/2 tsp (6 g) baking powder
- 1 1/2 tsp (9 g) fine salt
- 1/2 cup (115 g) lard or vegetable shortening
- 1 cup (240 ml) warm water (about 100-110°F / 38-43°C)
- 1/4 cup (60 ml) warm whole milk (about 100-110°F / 38-43°C)
- 2 tbsp (30 g) unsalted butter or melted lard, optional for brushing

Instructions

Short Description:
Soft, slightly thick flour tortillas typical of Northern Mexico, made with a higher fat content for a tender, pliable texture perfect for wrapping or serving alongside stews and grilled meats.

Regional Notes:
This Durango-style tortilla is intentionally thicker and richer than coastal or central Mexican versions, using extra lard/shortening and a touch of milk to produce a softer, more tender bite. They are rolled larger and slightly thicker to hold fillings and sauces common in Northern Mexican meals.

1. In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
2. Add the lard or shortening to the flour mixture. Use your fingers or a pastry cutter to work 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 the warm water and warm milk. Stir with a fork or your hand until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead about 5–7 minutes until smooth and elastic. The dough should be soft but not sticky; add a teaspoon of flour or a splash of water if needed.
5. Form the dough into a ball, place it in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rest at room temperature for 30 minutes to relax the gluten (this helps rolling and gives a softer tortilla).
6. After resting, divide the dough into 12 equal pieces (about 2.25 oz / 65 g each). Roll each piece into a smooth ball and cover with a towel to keep them from drying out.
7. Preheat a heavy skillet, comal, or cast-iron pan over medium-high heat until hot but not smoking.
8. On a lightly floured surface, press each dough ball flat with your palm and roll into a circle about 6–7 inches (15–18 cm) in diameter and slightly thicker than thin street tortillas—aim for a thickness that yields a sturdy, tender tortilla.
9. Place a rolled tortilla on the hot skillet. Cook 30–45 seconds until the bottom has pale brown spots and small bubbles form, then flip and cook the other side 30–40 seconds. If it puffs, allow it to puff fully for a soft interior. Adjust heat as needed to avoid burning.
10. Remove cooked tortillas and brush lightly with the melted butter or lard if using. Stack them wrapped in a clean kitchen towel or in a tortilla warmer to keep warm and soft while you cook the rest.
11. Serve warm as a side alongside carne asada, stews, or with beans and salsas. Leftover tortillas can be reheated briefly on a skillet or wrapped in foil and warmed in a low oven.