Sonoran Flour Tortillas (Tortillas de Harina Sonorenses)

Name: Sonoran Flour Tortillas (Tortillas de Harina Sonorenses)
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 8 servings
Cuisine: Sonoran Mexican
Ingredients: 4 cups All-purpose flour; 0.33 cup Lard or vegetable shortening; 1.25 cups warm water; 1.5 tsp Salt; 1 tsp Baking powder

Extra-large, paper-thin flour tortillas stretched by hand until nearly translucent, a defining bread of the Arizona-Sonora border region.

🇺🇸United States· Arizona

Prep: 40 min
Cook: 20 min
Total: 60 min
Servings: 8
Difficulty: Hard
Calories: 210 kcal

Ingredients

0 of 5 gathered

Servings

Equipment

•Rolling pin
•Comal or flat griddle

Nutrition

Per serving, approximate

Calories: 210 kcal
fat: 6
carbs: 34
protein: 5
calories: 210

Instructions

1
Whisk the flour, salt, and baking powder together in a large bowl.
2
Rub the lard into the flour with your fingers. Stop when it looks like coarse crumbs.
3
Pour in the warm water a little at a time. Mix until a soft dough comes together.
4
Knead the dough on a lightly floured surface for 5-8 minutes. It should feel smooth and stretchy.
5
Divide the dough into 8 equal balls. Cover them and let rest for at least 30 minutes.
6
Work with one ball at a time. Roll and gently stretch the dough by hand until very thin and 12-14 inches across.
7
Heat a dry comal (flat griddle) or griddle over medium-high heat. Cook each tortilla 30-45 seconds per side until light golden bubbles appear.
8
Stack the cooked tortillas under a clean towel. This keeps them warm and soft until serving.

Chef's tips

Letting the dough rest relaxes it so you can stretch it paper-thin without tearing. Stretch the dough gently over the backs of your hands rather than rolling it completely.

Storage

Store cooled tortillas wrapped in a towel or bag at room temperature for 1-2 days.

Reheating

Reheat briefly on a dry griddle or comal until warm and pliable again.

Common mistakes to avoid

•Skipping the rest time, which makes the dough spring back instead of stretching thin
•Cooking over heat that is too low, which makes the tortillas tough and dry