Side Dish: Mexico – Nuevo Leon / Northern Mexico – Tortillas de Harina (Flour Tortillas)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 30 min

Cook 3 min

Additional 40 min

Total 1 hr 15 min

Ingredients

- 4 cups (500 g) all-purpose flour
- 1 1/2 tsp (9 g) fine salt
- 1 1/2 tsp (6 g) baking powder
- 6 tbsp (85 g) lard or vegetable shortening (use lard for a more traditional flavor)
- 1 1/4 cups (300 ml) warm water, about 105-115°F (40-46°C), plus up to 2 tbsp (30 ml) more if needed
- 1 tbsp (15 ml) neutral oil (vegetable or canola), optional for softer tortillas
- Extra all-purpose flour for dusting: 1/4 cup (30 g)

Instructions

Short Description:
Classic Northern Mexican flour tortillas, made large and slightly thick for hearty use with grilled meats and stews; this recipe yields about 8 extra-large, pliable tortillas. They are soft, rich from lard (or shortening), and hold up well as a side for carne asada or machaca.

Regional Notes:
In Nuevo Leon and Northern Mexico, flour tortillas are typically rolled larger and thicker than central or southern versions because wheat is a staple and tortillas must stand up to robust grilled and shredded meat dishes. This version uses a higher fat ratio and a slightly longer rest and cook time to achieve that characteristic thicker, flexible texture.

1. In a large bowl, whisk together the flour, salt, and baking powder until evenly combined.
2. Rub the lard or shortening into the dry mixture with your fingertips (or use a pastry cutter) until the mixture resembles coarse crumbs and no large lumps of fat remain.
3. Make a well in the center and add the warm water and optional oil. Stir with a wooden spoon or your hand until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for about 4–6 minutes until smooth and elastic. The dough should be cohesive but slightly tacky; add up to 2 tbsp (30 ml) additional water if it feels dry.
5. Form the dough into a ball, place in a lightly oiled bowl, cover with a clean cloth or plastic wrap, and let rest at room temperature for 20–30 minutes to relax the gluten and hydrate the flour.
6. After resting, divide the dough into 8 equal portions (each about 125–140 g for large tortillas). Roll each portion into a smooth ball and let rest under a cloth for 5 minutes.
7. Preheat a heavy cast-iron skillet or comal over medium-high heat until hot and just beginning to smoke lightly when a drop of water is flicked on it.
8. On a lightly floured surface, flatten a dough ball with your palm, then roll into a circle about 8–10 inches (20–25 cm) across and slightly thicker than thin street tortillas — aim for roughly 1.5–3 mm thickness for the classic Nuevo Leon heft. Dust with flour as needed to prevent sticking.
9. Place the rolled tortilla on the hot skillet. Cook 1 to 1 1/2 minutes on the first side, until pale golden with some brown spots and starting to puff; flip and cook another 1 to 1 1/2 minutes. Thicker tortillas will take slightly longer—adjust heat if they brown too quickly without cooking through.
10. If desired, press gently with a spatula during the first 10–20 seconds after flipping to encourage even contact and occasional puffing. Remove cooked tortilla and wrap in a clean kitchen towel or place in a tortilla warmer to keep soft.
11. Repeat with remaining dough balls, keeping finished tortillas covered so they stay warm and pliable.
12. Serve warm as a side with grilled meats, stews, or use for burritos and quesadillas. Store cooled tortillas in an airtight bag at room temperature for up to 2 days or freeze separated by parchment for up to 1 month.