Tortillas de Harina
Tortillas de Harina, or flour tortillas, are one of the most beloved staples of Mexican cuisine, offering a warm, pillowy canvas for endless fillings. Unlike their corn counterparts, these tortillas are prized for their soft, flexible texture and rich flavor—perfect for wrapping around carne asada, grilled vegetables, or simply enjoyed hot with a pat of butter.
This recipe highlights the beauty of simple ingredients transformed through careful technique. The combination of flour, shortening, hot water, and salt creates a dough that, when rested and rolled thin, cooks into tortillas that puff beautifully on the pan, developing those signature golden spots. Their aroma alone is enough to evoke memories of family kitchens, Sunday gatherings, and freshly prepared tacos.
Making tortillas by hand is not just cooking—it’s a tradition, an act of love, and a craft passed down through generations. The result is far beyond store-bought: soft, slightly chewy, and full of warmth that turns every bite into comfort.
Why People Will Love Tortillas de Harina:
Soft, warm, and comforting texture – Each tortilla is tender yet flexible, perfect for wrapping around meats, vegetables, or simply enjoying with butter.
Authentic homemade flavor – Unlike store-bought versions, these tortillas carry the rustic richness of tradition and care, with every bite infused with handmade quality.
Beautiful puff and aroma – When cooked on a hot pan, they puff and release a toasty, irresistible fragrance that immediately evokes the warmth of a home kitchen.
Versatile for endless dishes – From tacos and burritos to quesadillas and wraps, these tortillas can elevate any meal into something special and memorable.
Connection to tradition – Making tortillas by hand transforms a simple recipe into an experience, linking people to family roots, cultural heritage, and shared meals around the table.
Key Ingredient:
All-purpose flour – The foundation of the tortilla, providing structure and a soft, pillowy bite when combined with fat and water.
Vegetable shortening – The heart of its tenderness; this fat weaves silkiness into the dough, giving the tortillas their signature flexibility and light chew.
Salt – A simple yet essential enhancer that awakens the natural flavors of flour and fat, balancing the richness with subtle depth.
Hot water – The element that binds everything together, activating the flour’s gluten gently while softening the shortening, creating a smooth and workable dough.
Expert Tips:
Use hot water, not warm – The heat helps melt and disperse the shortening evenly through the flour, giving the dough its supple texture. Tepid water won’t activate this process fully, and your tortillas may turn out dense.
Knead patiently – Spend at least 8–10 minutes working the dough until smooth and elastic. This step builds the right amount of gluten, allowing the tortillas to puff beautifully when cooked.
Respect the resting time – Letting the dough rest is not optional. Resting relaxes the gluten strands, making the dough easier to roll thinly without springing back. This is the secret to paper-thin yet pliable tortillas.
Control the heat of the pan – Too low, and the tortillas will dry out without puffing; too high, and they’ll char before cooking through. A steady medium heat is ideal for creating golden spots and tender layers.
Store them correctly – As soon as each tortilla comes off the pan, wrap it in a clean kitchen towel or place in a tortillera. This traps steam, keeping them soft and flexible instead of stiffening as they cool.
Tortillas de Harina
Ingredients
300 g white all purpose flour
125 g vegetable shortening
1 tsp table salt
130 ml hot water
Instructions:
Place the flour in a large bowl. Add the salt. Mix well and set aside.
Add the vegetable shortening and mix with your hands until the flour and the shortening are combined.
Then add the hot water bit by bit, using the fork, so you don’t burn your hands, mix well until a dough is form.
Then using your hand mix the dough until all the ingredients are perfectly combine and you have smooth dough ball, this takes around 10 minutes. Place the dough ball in a large bowl and rub with a bit of the vegetable shortening. Cover and let it rest for 1 hr.
Knead the dough again and separate the dough into 40 g balls. Make them very round (see picture below) and place them back into the bowl, then cover them with a kitchen tea towel and let them rest for 30 minutes.
After they have rested, heat the frying pan to medium heat. Slightly flour the surface and the rolling pin. (Do not use a lot flour)
Once the frying pan is hot. Get one dough ball and place it on a slightly flour surface, then use the rolling pin to roll the tortilla.
Roll it once and turn it around and then roll it again. Then pick it up with your hands and stretch it with your hands to make it pectectly round,
Place it on the hot frying pan and heat it for a few second and flip it over. Do these a few times. The tortilla will start puffing. It needs to cook quick, but try to avoid burning it.
Once the tortilla change colour and puffs, take it out of the frying pan and wrap it in a kitchen tea towel and put it in a tortillera.
Enjoy the first tortilla with some delicious butter and use the rest for some amazing tacos de carne asada.
Important Notes When Making Tortillas de Harina:
Flour quality matters – Use a good all-purpose flour with moderate protein. Too high in protein will make the tortillas chewy, too low and they may tear easily. The right flour ensures balance between strength and tenderness.
Shortening or fat substitution – Traditional recipes often call for lard, which imparts extra flavor. Vegetable shortening works just as well, producing soft tortillas. If using butter or oil instead, be aware the texture and elasticity may differ slightly.
Hydration is precise – Adding hot water gradually is essential. Too much water will make the dough sticky and hard to manage, while too little leaves it dry and stiff. Adjust slowly until the dough is soft but not tacky.
Rest periods are non-negotiable – Both the 1-hour and 30-minute resting times are crucial. They allow the gluten to relax and the fat to settle into the dough, making tortillas easier to roll and ensuring they cook evenly.
Rolling technique defines texture – Roll evenly, rotating the dough with each pass, and resist the urge to overload with flour on the surface. Too much flour will toughen the tortillas and dull their flavor.
Best served fresh – Tortillas taste best when eaten the same day. If storing, wrap them tightly in a towel or sealed container. Reheat on a skillet—not in the microwave—for the closest return to their original soft, warm texture.
How To Enjoy Tortillas de Harina After Cooking:
Right After Cooking
Enjoy warm, straight from the pan – The first tortilla is often considered the cook’s reward. Spread with a pat of butter, letting it melt into the soft layers, and taste the simplicity of flour, fat, and fire.
Wrap and keep them warm – Place freshly cooked tortillas in a clean kitchen towel or a tortillera. The gentle steam trapped inside keeps them pliable and soft, preventing them from drying out.
Pairing & Serving Ideas
Classic tacos – Fill with carne asada, carnitas, or pollo guisado for authentic tacos. The slightly chewy, flavorful tortilla complements juicy meats beautifully.
Breakfast delight – Roll up scrambled eggs, beans, and cheese into a warm tortilla for a hearty breakfast burrito.
Simplicity at its best – A drizzle of honey, a sprinkle of cinnamon sugar, or just melted cheese creates a quick snack that highlights the tortilla itself.
Comfort meal sidekick – Serve alongside soups, stews, or chilis, using the tortilla to scoop or dip instead of bread.
Storage & Reheating
Short-term storage – Keep leftovers in a sealed bag or container at room temperature for 1–2 days. For longer storage, refrigerate up to 5 days.
Freezing option – Stack tortillas with parchment paper between each, place in a freezer bag, and freeze for up to 2 months.
Reheating the right way – Warm them on a dry skillet or griddle for 20–30 seconds per side. Avoid microwaving, as it makes tortillas rubbery.
Ways to Truly Enjoy
Make it interactive – Serve a platter of fillings (meats, beans, grilled vegetables, salsas) at the table and let everyone build their own tacos.
Family style sharing – Stack warm tortillas in the center of the table, letting them act as both plate and utensil for shared dishes.
Savor with intention – Eat slowly, noticing the soft bite, faint smokiness, and how it carries flavors without overwhelming them.
Nutrition Information:
For one homemade flour tortilla (Tortilla de Harina, ~40 g dough ball, makes ~20 tortillas from the recipe):
Calories: 115 kcal | Total Fat: 5.5 g | Saturated Fat: 1.3 g | Monounsaturated Fat: 2.8 g | Polyunsaturated Fat: 0.9 g | Cholesterol: 0 mg | Sodium: 110–140 mg (depending on added salt) | Total Carbohydrates: 14 g | Dietary Fiber: 0.6 g | Sugars: 0.1 g | Protein: 2.4 g
Frequently Asked Questions:
What type of flour works best for homemade flour tortillas?
All-purpose flour is the most common choice because it provides the right balance of softness and structure. For a chewier tortilla, you can use bread flour, while pastry flour creates a more delicate texture. Avoid whole wheat flour unless you adjust the hydration, as it makes the dough denser.
Can I substitute vegetable shortening with another fat?
Yes. Lard gives a traditional, slightly savory flavor and authentic softness, while butter adds richness and a mild sweetness. Olive oil or neutral oils can be used, but the texture will be less tender compared to shortening or lard.
Why does the dough need to rest before rolling?
Resting allows the gluten to relax, making the dough easier to roll out thinly without shrinking back. It also helps the tortillas puff properly when cooked, ensuring a softer and more flexible texture.
How do I prevent tortillas from becoming dry or hard after cooking?
Immediately after cooking, stack the tortillas in a clean kitchen towel or a tortilla warmer to trap steam. This keeps them soft and pliable. Avoid overcooking, as that makes them dry and brittle.
How long can homemade flour tortillas be stored?
Fresh tortillas can be kept at room temperature in an airtight container for up to 2 days, refrigerated for up to 1 week, or frozen (with parchment between each) for 2–3 months. Reheat on a skillet or directly over a gas flame for best results.
Why is my dough too sticky or too dry when mixing?
If the dough is sticky, add a small amount of flour (1 tablespoon at a time) until it smooths out. If it’s too dry and crumbly, gradually add hot water (a teaspoon at a time) until the dough comes together. The goal is a soft, pliable dough that doesn’t stick to your hands.
How thin should I roll out the tortillas?
Tortillas should be rolled until almost translucent—about 1–2 mm thick. If too thick, they won’t puff or cook evenly. If too thin, they may tear. A good test is that you can just barely see your counter through the rolled dough.
Why don’t my tortillas puff up when cooking?
This usually means the dough wasn’t rested enough, or it wasn’t rolled evenly. Resting relaxes gluten, while even rolling ensures consistent heat distribution. Press lightly with a spatula while cooking to encourage puffing.
What’s the best cooking temperature for tortillas?
Use medium to medium-high heat. Too low, and the tortillas dry out without puffing; too high, and they burn before cooking through. The surface should show light golden spots within 30–40 seconds of cooking.
How can I keep tortillas warm and soft for serving?
Stack them immediately after cooking in a clean kitchen towel or tortilla warmer. The steam keeps them soft and flexible. Avoid leaving them uncovered, as they’ll dry and stiffen quickly.