Side Dish: Mexico – Sonora (Northern Mexico) – Tortillas de Harina

Serving Size: 6

Approximate Time

Prep 25 min

Cook 15 min

Additional 30 min

Total 1 hr

Ingredients

- 4 cups (500 g) all-purpose flour
- 1/2 cup (115 g) pork lard, chilled and cut into small pieces
- 1 tsp (4 g) granulated sugar
- 1 1/2 tsp (6 g) baking powder
- 1 1/2 tsp (9 g) fine salt
- 1 1/2 cups (360 ml) warm water (about 105-110°F / 40°C)
- 1 tbsp (15 ml) melted lard or neutral oil, for brushing (optional)
- Extra all-purpose flour for dusting: 1/4 cup (30 g)

Instructions

Short Description:
Classic Sonoran-style flour tortillas: large, thin, soft flatbreads made with lard for a pliable texture, intended to accompany grilled meats, beans, or salsas.

Regional Notes:
Sonoran tortillas are larger and thinner than many other Mexican flour tortillas and traditionally use pork lard to achieve a very soft, pliable finished product. This recipe emphasizes a higher fat ratio and a rest period to replicate the characteristic thinness and stretch of Sonoran versions.

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
2. Add the chilled, diced lard to the flour mixture. Using your fingertips, a pastry cutter, or two knives, work 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 the warm water. Mix with a wooden spoon or your hand until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 4–6 minutes until smooth and elastic. If dough feels too dry, add water 1 tbsp (15 ml) at a time; if too sticky, dust with a little more flour.
5. Shape the dough into a ball, place in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and rest at room temperature for 30 minutes to relax the gluten (this helps roll or press them very thin).
6. After resting, divide the dough into 12 equal pieces for very large tortillas (or 16 for slightly smaller ones). Roll each piece into a smooth ball and flatten slightly.
7. Working with one ball at a time and keeping the others covered, use a tortilla press lined with plastic (or a heavy flat plate) or a rolling pin to roll each ball into a thin round about 8–10 inches (20–25 cm) in diameter for 12 balls. Dust lightly with flour as needed to prevent sticking.
8. Preheat a cast-iron griddle or heavy skillet (comal) over medium-high heat until hot but not smoking. The surface should be very hot so tortillas puff and develop light brown spots.
9. Place a tortilla on the hot griddle and cook 20–40 seconds until pale golden spots form and edges begin to dry; flip and cook another 20–30 seconds. If desired, press gently with a spatula to encourage puffing, then flip again briefly to finish. Avoid overcooking to keep them soft.
10. Transfer cooked tortillas to a clean kitchen towel or a tortilla warmer and brush lightly with melted lard or oil if you want extra softness and sheen. Keep wrapped until serving to maintain pliability.
11. Serve warm as a side to grilled meats (carne asada), beans, or other Northern Mexican dishes. Leftover tortillas store wrapped in the refrigerator for up to 3 days or frozen for up to 1 month—reheat on a hot griddle before serving.