How To Make Flour Tortillas Recipe & VIDEO ( Like in Mexico!) (2024)

Flour tortillas are a staple in Mexican cuisine. In this recipe, we'll show you how to make soft and delicious flour tortillas using a traditional recipe that calls for all-purpose flour, vegetable shortening, hot water, baking powder, and salt. We'll also share some tips and tricks to help you make the perfect flour tortillas every time. So, let's get started!

Homemade Tortillas de Harina

This recipe comes from my son’s nana, Mrs. Hortencia Luna, a very sweet lady who was a big part of our family while we lived in Monterrey, NL. Every day before going to work, she would buy one kilogram (2.2 lbs) of flour and transform it into (tortillas de harina) flour tortillas for her family. When I asked her why she always made the same amount, she told me that it was the only recipe that anyone knew. Mrs Hortencia was the one who showed me how to make flour tortillas.

Although nowadays you can conveniently get good quality flour tortillas at the corner store, many people still prefer to make homemade flour tortillas at home. Mrs Hortencia was one of those people, and I am so thankful for that. Because even though homemade tortillas take a little practice to perfect, they are so worth it.

Frequently asked questions about Mexican Flour Tortillas

Before I share my recipe, here are a few questions I've been asked about this homemade recipe.

What is the traditional recipe for flour tortillas?

Homemade Flour tortillas are more common in the northern states of México, where they use what we consider to be the BEST recipe for flour tortillas: the traditional recipe of 1 kilo of All-purpose flour, ¼ of a kilo Vegetable Shortening, hot water as needed, a dash of baking powder, and a pinch of salt. However, most cooks will omit the baking powder.

What is the difference between tortillas and flour tortillas?

In Mexico, it is common to refer to tortillas as the corn tortillas consumed in the whole country. The flour tortilla is made of all-purpose flour (or a mix of whole wheat and all-purpose flour) in the country's north.

Are flour tortillas better than corn tortillas?

In terms of nutrition, corn tortillas are better than flour. Corn tortillas are low in calories and carbs, plus they are higher in fiber. Regarding taste, this will depend on your tastes and what are you eating with them, like tacos, burritos, or quesadillas.

How to store and reheat your tortillas

To store the tortillas, let them cool completely. Then place them in a plastic bag in the refrigerator; you can always place some parchment paper between each tortilla to prevent them from sticking

To reheat the tortillas, place them on a hot griddle/comal and warm them the same way you cook them, turning twice. The air bubbles will form again, but not as big as when just cooking.

If you would like to freeze your tortillas, let them cool off completely, then place parchment paper between each tortilla and place them in a freezer bag. To defrost, take as many tortillas as you want and let them thaw overnight in the refrigerator, or leave them out on your kitchen counter until they are at room temperature. Then, proceed to reheat in your hot griddle.

How to Make Flour Tortillas Recipe

Ingredients

Here is a list of ingredients you'll need to make this tortilla recipe.

• All Purpose Flour plus extra to form tortillas
• Salt
• Baking powder
• Shortening or Lard
• Hot water

JUMP TO FULL INSTRUCTIONS

Directions

Making the Dough

• In a large bowl, place the flour, baking powder, salt, and mix. With the help of a fork, pastry blender, or your hands, incorporate the shortening or lard until it resembles a coarse meal. (Please check the ingredients list below)
  

Note 1: Add the water little by little to form the dough since, in humid climates, a slightly less amount of water will be needed.

• Slowly add the hot water a little at a time until the dough holds together. Do not add all the water at once. See note above.
  
• Transfer dough onto a work surface, and knead for a couple of minutes until smooth.

Form the Dough Balls

• Divide the dough into 10 equal portions, rolling every piece on your work surface with the palm of your hand to form a little disk.

• Cover the dough balls, also called “Testales de harina” with a damped clean kitchen towel, plastic wrap, or a piece of parchment paper and let the dough rest for 30-45 minutes.

Note 2: The resting period will develop the gluten, and forming the tortilla disks will be easier. Be sure to complete this step.

Rolling the Tortillas

• After the resting period, place an ungreased griddle/comal (this can be a pan or skillet) over medium heat.
• Grab your Rolling Pin to form the tortillas on a lightly floured surface. If you add too much flour to the surface, your tortillas will be dry.
• Now, place the dough ball onto the working area and press slightly with your hand; set the rolling pin at the center of the dough ball and press forward without making it to the edge, and then press backward towards yourself, stopping before the edge.

• Turn the tortilla 45 degrees (like a half-turn) and repeat pressing forward and then towards you. Flip the tortilla and repeat the same process until you have a thin disk of about 10 inches. If you are new to rolling tortillas, be patient; it takes a little practice.

See Also

All Healthy Recipes Articles16 Sweet & Savory Fondue Recipes For Every MoodLemon Coconut Tea Cake Recipe | Simple Nourished Living26 Pumpkin Recipes to Savor This Fall

Cooking your Tortilla

• Next, place the tortilla on your already hot Griddle or comal. This step is a really quick one: be careful with your timing.
• During the first 20 to 30 seconds, the tortilla starts forming air bubbles, and light brown spots will show at the bottom side of the tortilla.

• Turn the tortilla, and during the next 20 seconds, more air bubbles will continue to form. Turn again; at this time the flour tortilla will puff up like in the picture above. This last step will take about 10 seconds.

• Remove the flour tortilla and wrap it with a kitchen towel. Keep making the rest of the tortillas until you have a whole stack.

Extra Notes:

*Your comal/griddle should be hot enough so that when cooking the flour tortillas, the spots are light brown; if they are dark brown too soon, then the heat is too high, and if the tortillas take longer to cook, then the heat is too low.

In México, it’s very common to find shortening in ¼ kilo sizes packages and flour in 1-kilo sizes. Those are the measurements of flour tortillas that were made for a large family.

You can certainly use other types of fats, like olive oil, margarine, or butter for example. You will have to reduce the amount indicated in the ingredients list, and practice to see if you like them that way.

Please make sure to read all these notes before you start making your flour tortillas; you’ll be glad you did.
At the end of the post, you will find the new video with instructions to make 8 flour tortillas.

What to serve with flour tortillas.

Flour tortillas are a versatile ingredient and can be served with a variety of dishes. They are commonly used to make shredded beef tacos, burritos, steak quesadillas, and fajitas. You can also serve them as a side with soups, stews, or other grilled meats They can be used as a base for pizza, as a wrap, or just a bit of butter. The options are endless!

More Authentic Mexican Recipes

Do you like flour tortillas? Do you have a special recipe for them? Please share it with us in the comments section. Thanks!

Mely,

PS. If you also want to learn how to make corn tortillas, check this POST.En español Tortillas de harina.

I hope you make flour tortillas! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!

¡Buen provecho!

For more recipes, follow Us on Facebook, Instagram, and Pinterest. In español Visit Us at Mexico en mi cocina

📖 Recipe