Authentic Tortillas de Harina Recipe (2024)

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This tortillas de harina recipe is one of the most authentic and traditional ways to create Mexican flour tortillas. Made with only four ingredients, these homemade tortillas are excellent for burritos, quesadillas, and other Mexican favorites.

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Tortillas de harina are thin, round flatbreads that are a staple in Mexican cuisine. Soft, pliable, and slightly chewy, they are incredibly versatile and can be used in all sorts of dishes—from burritos and quesadillas to enchiladas.

The basic ingredients for tortillas de harina are wheat flour, fat, salt, and water. These four simple but essential elements are combined to create delicious Mexican flour tortillas with just the right texture and flavor.

Once you have a properly kneaded dough, it is divided and rolled into thin circles and then cooked in a hot skillet or comal until slightly puffed and browned.

Tortillas de harina are larger, softer, and thinner than their corn-based counterpart tortillas de maíz which are made with corn masa harina.

Authentic Tortillas de Harina Recipe (2)

If you love Mexican flour tortillas, check also my sourdough tortillas recipe!

Ingredients

  • All-purpose flour: Known as “harina de trigo” is the most commonly used flour in authentic flour tortilla recipes. But you can also use whole wheat flour for a chewier texture.
  • Lard: This ingredient is known as manteca and is traditional in Mexican cooking, but many recipes call for vegetable shortening, which is easier to find in grocery stores. They are both solid at room temperature, making them ideal for flour tortillas. You can also substitute with butter (mantequilla) or vegetable oil.
  • Salt: A pinch of salt helps bring out the flavor of the tortillas and strengthens the gluten strands.
  • Water: Use hot water to help bind all the ingredients together and activate the gluten in the flour to give your tortilla its signature texture.

How To Make Tortillas de Harina

Place flour in a stand mixer bowl along with lard and salt.

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With the hook attacked, start mixing over medium speed while adding the hot water.

Set the speed to high and knead until you’ll have a smooth and soft dough that slightly sticks to the bowl.

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Cover the bowl with a damp kitchen towel and allow the dough to rest for 15 minutes.

Top Tip: Allowing the dough to rest for 15-20 minutes, will help to relax the gluten and make it easier to roll out.

After the resting time, transfer the dough to a floured surface knead it for about one minute, then shape it into a ball.

  • Authentic Tortillas de Harina Recipe (5)
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Divide the dough into 12, 14 or 16 pieces more or less of the same size. The amount of portions will depend how big you want your tortillas to be.

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Roll each piece into a ball and cover them with cling film or a kitchen towel. Leave them to rest for 10 minutes.

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Preheat a large skillet, comal, or griddle over medium heat.

Dust a working surface and place a dough ball. Using your hands flat it a little bit.

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Then, with a well-floured rolling pin, roll the dough into a thin, round tortilla. Don’t worry if it is not a perfect circle, you’ll get better with practice.

Tip: Use your hands to finish the shape of your flour tortilla.

Place the tortilla on the hot skillet and cook for 20 seconds or until you’ll some bubbles appear on the top.

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Flip the tortilla and continue cooking until it starts to puff nicely and some dark spots appear.

Flip it twice or three times until it is well-cooked on both sides.

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Place the cooked flour tortillas on a kitchen towel to keep them warm and soft. I like to place them wrapped inside a plastic bowl to keep them nicely pliable.

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Repeat the steps to make all flour tortillas until all dough is used.

Expert Notes

  • Don’t be afraid to adjust the amount of water or flour in the recipe to achieve the desired texture and consistency.
  • Let the dough rest for at least 30 minutes before rolling to help it relax and become easier to work with.
  • Heat your griddle enough to achieve those dark spots and small puffs on the tortillas without burning them. If the griddle is not hot enough, your tortillas will be too thick and tough.
  • Stack the cooked tortillas with a cloth or kitchen towel to prevent them from drying and to keep them nicely soft and pliable.
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Serving Suggestions

Tortillas de harina are considered a staple of northern Mexican cuisine. They are usually filled with any type of protein, vegetables, or cheese to make burritos, quesadillas, and more. It’s time to take your Mexican flour tortillas receta out of the skillet and make one (or two) of these recipes:

  • Al pastor burritos
  • Ground turkey quesadillas
  • Steak quesadillas
  • Chipotle enchiladas
  • Chori pollo
  • Beef chile rojo

How To Store & Reheat Mexican Flour Tortillas

It’s never a bad idea to make extra flour tortillas for later. Store the cooked and cooled tortillas de harina in a sealed plastic bag and refrigerate for up to three days.

When you’re ready to eat them, simply reheat them in a skillet or griddle over medium heat until hot and softened. You can also microwave individual tortillas between damp paper towels for 15 seconds—just enough time to get them soft and pliable again.

FAQ

Are tortillas de harina healthy?

Mexican flour tortillas are generally higher in calories and carbohydrates compared to corn tortillas. One flour tortilla can contain around 140-200 calories and 25-35 grams of carbohydrates, depending on its size and thickness.

It’s best to choose tortillas made with healthier fats, such as pork lard or olive oil. Also, whole wheat flour tortillas are a healthier option compared to those made with white flour, as they contain more fiber, protein, and micronutrients.

Overall, tortillas de harina can be a healthy addition to your diet when consumed in moderation and paired with nutritious foods.

Why flour tortillas get hard?

Overcooking: If you cook the flour tortillas for too long, they can dry out and become hard. Be sure to cook them just until they start to develop golden brown spots on both sides, which should take about 30 seconds per side on a hot skillet or griddle.

Exposure to air: If you leave your flour tortillas uncovered for too long, they can become dry and hard. Be sure to cover them with a clean kitchen towel and place them in a plastic bowl until ready to serve.

More Tortillas Recipes

Authentic Homemade Corn Tortillas Recipe

Sourdough Tortillas Recipe + VIDEO

Blue Corn Tortillas

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Authentic Tortillas de Harina Recipe (22)

Tortillas de Harina

author Maricruz Avalos Flores

12 large flour tortillas

These tortillas de harina are incredible soft and puffy, they're made from wheat flour, water, salt, and lard, and are perfect to enjoy in quesadillas, burritos, or tacos.

prep 20 minutes minutes

cook 10 minutes minutes

Resting time 30 minutes minutes

total 1 hour hour

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Equipment

  • 1 Rolling Pin

  • 1 comal or griddle

Ingredients

  • 3 ½ cups all-purpose flour
  • cup pork lard (or butter, olive oil, or shortening)
  • 1 teaspoon salt
  • 1 cup hot water

Instructions

  • Place flour, lard, and salt in a stand mixer bowl. Add water and knead at medium speed until a soft and elastic dough forms.

  • Cover the bowl with a damp kitchen towel and allow the dough to rest for 15 minutes.

  • After the resting time, transfer the dough to a floured surface knead it for a minute, then shape it into a ball.

  • Now, divide the dough into 12 pieces more or less of the same size.

  • Roll each piece into a ball and cover them with cling film or a kitchen towel. Leave them to rest for 10 minutes.

  • Preheat a large cast-iron skillet, comal, or griddle over medium heat.

  • Dust a working surface and place a dough ball. Using your hands flat it a little bit.

  • Then, with a well-floured rolling pin, roll the dough into a thin, round tortilla. Use your hands to finish the shape of the tortilla.

  • Place the tortilla on the hot skillet and cook for 20 seconds or until you’ll see some bubbles appear on the top.

  • Flip the tortilla and continue cooking until it starts to puff nicely and some dark spots appear. Keep cooking flipping it 1-2 more times until the tortilla is cooked on both sides.

  • Place the cooked flour tortilla between a kitchen towel to keep it warm and soft.

  • Repeat the steps to make the tortillas until all dough is used.

Notes

  • You can knead the dough by hand on a working surface, it will take about 12-15 minutes kneading no stop to achieve the perfect soft consistency.
  • Adjust the amount of water or flour in the recipe to achieve the desired texture and consistency.
  • Let the dough rest for at least 30 minutes to help it relax and become easier to roll.
  • Heat your pan enough to achieve those dark spots and small puffs on the tortillas without burning them. If the pan is not hot enough, your tortillas will be too thick and tough.
  • Stack the cooked tortillas with a cloth or kitchen towel to keep them soft and pliable.
Nutrition Information

Serving: 1 large tortilla | Calories: 186kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 196mg | Potassium: 39mg | Fiber: 1g | Sugar: 0.1g | Calcium: 6mg | Iron: 2mg

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Authentic Tortillas de Harina Recipe (2024)

FAQs

What are authentic tortillas made of? ›

Mexican tortillas are made with wheat or corn flour. Although they both belong to the Mexican and Tex-Mex culinary tradition, the corn tortilla is undoubtedly the most typical one. As a matter of fact, corn is the basic food in Southern America cuisine, handed down since ancient times, long before Spanish colonization.

How do you make tortillas taste authentic? ›

10 Tips For Making Store-Bought Tortillas Taste Restaurant...
  1. Char them. ...
  2. Toast them in the oven. ...
  3. Fry them. ...
  4. Add water before warming. ...
  5. Steam them to keep them moist. ...
  6. Heat flour tortillas in butter. ...
  7. If you must use a microwave, wrap tortillas in plastic or a damp towel. ...
  8. Heat in large batches in the oven.
Jul 10, 2023

Do real Mexicans use flour tortillas? ›

The flour tortilla is the sister to the corn tortilla which was created first. From Mexico City southward the corn tortilla is more popular but in northern Mexico, where it originated, the flour tortilla may be as popular, if not more popular, than the corn tortilla.

What are the ingredients in original tortillas? ›

Enriched wheat flour, Water, Vegetable oil (canola or soybean), Sugar, Salt, Hydrogenated cottonseed oil, Corn starch, Potassium sorbate, Baking powder, Sodium propionate, Cellulose gum, Maltodextrin, Carrageenan, Fumaric acid.

Do Mexicans use lard in tortillas? ›

Flour tortillas are central to the cuisine of Northern Mexico. Rich with lard and whole milk, these flour tortillas are airy, tender, and subtly sweet. Christian Reynoso is a freelance recipe developer with a focus on seasonal food and helping home cooks achieve restaurant-level success in the kitchen.

What do Mexicans put in their tortillas? ›

Tortillas have hundreds of uses in Mexican cuisine. They can be fried to make chips, which you can dip into salsa, guacamole or queso. They can be filled with meats, cheese and veggies to make tacos or stuffed with beans and rice to make a burrito.

Which tortillas are more authentic? ›

Corn tortillas are seen as more authentic to Mexican dishes, corn has been a staple ingredient in Mexican cooking for thousands of years. Wheat, on the other hand, has only been around since the Spanish brought the crop with them when they arrived in the Americas.

How were traditional tortillas made? ›

Traditional Tortilla Preparation

Ancient Central Americans made tortillas with a process called nixtamalization. The corn kernels soak in a solution of lime and water. This process removes the kernels' skin, and then they are ground into a dough. The dough (masa) gets divided into golfball-sized portions.

Why do you dip tortillas in water? ›

You could set up a steamer, but much faster is to simply dip the tortilla in water and toss it straight on a hot surface. As the surface moisture evaporates, it steams the tortilla until it's soft all the way through. Meanwhile, the hot contact with the pan gives it some nice toasty browned spots.

Did Jews invent the flour tortilla? ›

Flour tortillas may have been an innovation by exiled Spanish Jews who may not have considered corn to be kosher, so they made tortillas using wheat brought from Europe. Many Jewish families — covertly practicing their faith or simply maintaining their traditions as Catholic conversos.

Why are corn tortillas better in Mexico? ›

Not only is corn used frequently in Mexican dishes, but it has also been around much longer than flour tortillas making them the ideal choice if authenticity is your goal. Corn tortillas are made of masa harina, a special corn flour. They are typically thicker and smaller than their flour counterparts.

What are Spanish tortillas made of? ›

Spanish tortilla (or Spanish omelette) is made with thinly sliced potatoes, onions, and eggs, gently cooked in olive oil. It is also known as Torta Espnaola or Torta de Patates and it is best served at room temperature or even cold, which is why it is the perfect make-ahead dish!

What are handmade tortillas made of? ›

All-purpose flour – Mixing wheat flour with the masa harina makes the tortillas soft and pliable. Olive oil – I use olive oil because it's what I keep on hand, but vegetable oil will work here too. Very warm water – It brings the dough together. Sea salt – It makes the masa harina's bold flavor pop!

What are the three types of tortillas? ›

Soft tortillas are the traditional base for Mexican fajitas or burritos—but, depending on the type of flour or cornmeal used, these thin round flatbreads can vary widely in calories, sodium, and more.

What are the ingredients in Old El Paso flour tortillas? ›

Ingredients. Enriched Flour Bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Water, Palm Oil, Glycerin.

What were original tortillas made of? ›

According to legend, tortillas were invented by a Mayan peasant for his hungry king. The first recorded use of tortillas dates to roughly 10,000 BC, and were made from corn. And when the Spanish arrived, they discovered native inhabitants like the Aztecs and others all ate some sort of maize bread.

Are traditional tortillas corn or flour? ›

While traditional tortillas are made from 100% corn, mass-produced versions may be made from dehydrated corn flour, or masa harina, with some wheat flour blended into it (1, 3). Nixtamalization is an important step that helps enhance the nutritional profile of corn tortillas.

What are store bought tortillas made of? ›

Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Interesterfied Soybean Oil, Contains 2% or Less of: Sodium Aluminum Phosphate, Potassium Bicarbonate, Sodium Bicarbonate, Corn Starch, Calcium Sulfate, Ammonium Glutamate, Enzymes, Salt, Mono-and ...

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