Tortillas de Harina Norteñas (Authentic Northern Mexican Flour Tortillas)

Name: Tortillas de Harina Norteñas (Authentic Northern Mexican Flour Tortillas)
Cuisine: Mexico
Ingredients: 3 cups (about 375-400g) Harina de trigo (all-purpose flour); 1/3 cup (about 70g) — traditional is pork lard for best flavor Manteca de cerdo (pork lard) or manteca vegetal; 1 tsp (or to taste) Sal; 1 cup (240ml) — adjust as needed for soft dough Agua tibia (warm water)

A recipe from Mexico.

🇲🇽 MexiconorteñosonorachihuahuaharinaglutenFreeOptiondairyFreeOptionnutFreesoyFreeeggFreeveganOption

Tortillas de Harina Norteñas (Authentic Northern Mexican Flour Tortillas)

Nutrition (per serving)

180Calories

5 gProtein

1 gSugar

400 mgSalt

Ingredients

3 cups (about 375-400g) Harina de trigo (all-purpose flour)
1/3 cup (about 70g) — traditional is pork lard for best flavor Manteca de cerdo (pork lard) or manteca vegetal
1 tsp (or to taste) Sal
1 cup (240ml) — adjust as needed for soft dough Agua tibia (warm water)

Method

In a large bowl, mix the flour and salt. Add the lard (room temperature or melted) and rub it into the flour with your fingers until it forms crumbly pea-sized pieces (this creates tenderness).
Slowly pour in the warm water while mixing with a spoon or your hands. Knead until the dough comes together — it should be soft, smooth, and slightly tacky (not sticky). If too dry, add water 1 Tbsp at a time; if too wet, add a sprinkle of flour.
Knead on a lightly floured surface for 5-8 minutes until elastic and smooth. Form into a ball, cover with a damp cloth or plastic wrap, and rest for 30-60 minutes (this relaxes the gluten for easier rolling).
Divide the dough into 12-15 equal balls (golf ball size). Cover and rest another 15-30 minutes (key for thin, stretchy tortillas).
Heat a comal, cast-iron skillet, or flat griddle over medium-high heat (no oil needed). Test heat: a drop of water should dance and evaporate quickly.
On a lightly floured surface, roll each ball into a thin circle (8-10 inches diameter, almost see-through). Use a rolling pin, rotating frequently for even shape. Dust lightly with flour if sticking.
Place on hot comal. Cook 30-60 seconds until bubbles form and light brown spots appear on the bottom. Flip with a spatula and cook the other side 30-60 seconds (it may puff up beautifully).
Stack cooked tortillas in a clean kitchen towel or tortilla warmer to keep soft and steamy. They stay flexible when hot.
Best eaten fresh! Store cooled tortillas in a zip-top bag at room temp for 1 day, fridge for up to 5 days, or freeze for 2-3 months. Reheat on comal or microwave wrapped in damp paper towel for 15-20 seconds.