TORTILLAS DE HARINA – Soft, Chewy, Flour Tortillas Worth the Elbow Grease

Introduction

I didn’t grow up eating flour tortillas at home. My family’s from Jalisco, so corn was king. But one of our close family friends was from Chihuahua, and his wife made flour tortillas that were next level. He was our handyman for most of my life, so I kinda grew up eating her food whenever they came around. In Chicago, people love to debate flour vs. corn, but I can always tell when someone’s never had the real deal. Because a fresh tortilla de harina? It’s game over.

I’ll admit… my recipe’s a little cheffy. But the flavor hits different because we rest the dough overnight. And the cooking method? That came from a trip to Popotla, Baja California Norte, where one of my favorite mariscos spots used an inverted comal to let gravity do the work. Genius.

Making good tortillas takes patience and repetition, which is something I’m always chasing. But once you dial this in, you’ll never want to buy store-bought again.

Why These Tortillas Work

• Fat is flavor. Using warm lard means the fat incorporates evenly for a tender, flavorful dough.

• Hot water = soft tortillas. It hydrates the flour quickly and creates a supple dough.

• Resting is key. A long rest lets the gluten relax and hydrates the flour fully for better rolling and puffing.

---

Ingredients:

YIELD: 72 tortillas (50g each)

• 1,575g all-purpose flour

• 750g water (heated to 125°F / 52°C)

• 575g lard (heated to 125°F / 52°C)

• 45g baking powder

• 40g Diamond Crystal kosher salt

• 30g sugar

Instructions:

1. In a large bowl, combine the flour, salt, baking powder, and sugar. Mix well with a wooden spoon.

2. Stir in the warm lard, then slowly add the water while mixing to form a dough.

3. Once it comes together, use your hands to scrape the spoon and knead the dough until smooth, about 3–5 minutes. (You can also do this in a stand mixer with a dough hook.)

4. The dough should feel tacky but not sticky. Shape into a ball, wrap in plastic, and rest at room temperature for 1 hour.

5. After resting, pinch off 50g portions (just bigger than a golf ball).

6. Lightly flour your surface and hands, then flatten and roll each piece into an 8–10 inch disk. Rest dough between rolls as needed.

7. Heat a comal, cast iron pan, or inverted wok over medium-high heat (about 375°F / 190°C).

8. Cook tortillas one at a time, 30–45 seconds per side, until bubbly and browned in spots.

9. Transfer to a towel or tortilla warmer. Repeat with the rest. Serve warm.

---

Tools I Used:

• Cast iron comal

• Rolling pin

• Bench scraper

• Kitchen scale

• Tortilla warmer

Tips & Tricks:

• Rest the dough longer (24–48 hours) for even better flavor and workability.

• Don't overflour when rolling—too much can dry them out.

• Keep cooked tortillas covered with a towel to stay soft and warm.

• These freeze well! Just stack with parchment and store in a zip-top bag.