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

Serving Size: 12

Approximate Time

Prep 15 min

Cook 12 min

Additional 45 min

Total 1 hr 10 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 6 tbsp (84 g) rendered pork lard, softened
- 1 tsp (4 g) baking powder
- 1 tsp (5 g) fine salt
- 1 cup + 2 tbsp (270 ml) warm water, about 100–110°F (38–43°C)
- 1/4 cup (30 g) all-purpose flour, for dusting
- 1 tbsp (14 g) melted lard or vegetable oil, for brushing (optional)

Instructions

Short Description:
Classic Baja-style flour tortillas: slightly thicker, soft, and tender, made with lard for a rich flavor and pliable texture ideal as a side for fish tacos and other coastal dishes.

Regional Notes:
This Baja California Sur version uses rendered lard and a slightly higher fat-to-flour ratio, producing a thicker, softer tortilla than the thin city-style flour tortillas. Resting the dough and finishing the cooked tortillas stacked and wrapped helps keep them especially tender — a hallmark of the Baja peninsula preparation.

1. In a large bowl whisk together the 3 cups (360 g) flour, baking powder, and salt until evenly combined.
2. Add the 6 tbsp (84 g) softened lard 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. Make a well in the center and pour in about two-thirds of the warm water. Mix with a spoon, then add the remaining water gradually until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead about 2–3 minutes until smooth and elastic but still soft; avoid overworking.
5. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rest at room temperature for 30–60 minutes to relax the gluten and hydrate the flour.
6. Divide the dough into 12 equal pieces (about 50–60 g each). Roll each piece into a tight ball and cover with a cloth while you shape the rest.
7. Preheat a comal, cast-iron skillet, or heavy griddle over medium-high heat until hot and dry (a drop of water should sizzle and evaporate).
8. On a lightly floured surface (use the 1/4 cup / 30 g for dusting), press or roll each ball into a circle about 6–7 inches (15–18 cm) across and slightly thicker than thin-restaurant tortillas — roughly 3–4 mm thick for the Baja style.
9. Place one tortilla on the hot comal and cook 40–60 seconds, until pale brown spots form and it begins to puff; flip and cook another 30–45 seconds. If it puffs fully, press gently with a spatula to encourage even contact; adjust heat as needed to prevent hard browning.
10. Transfer cooked tortillas to a towel-lined basket or plate, stack and wrap immediately to steam and stay soft. If desired, brush each warm tortilla lightly with the 1 tbsp (14 g) melted lard or oil to boost pliability and flavor.
11. Keep tortillas wrapped until ready to serve. Reheat briefly on a hot comal or wrapped in a damp towel in the microwave for 20–30 seconds to refresh softness.