Sonoran Flour Tortillas | Authentic Flour Tortillas From Northern Mexico | Breakfast Tacos

lard

🥗Healthier: vegetable shortening

💰Cheaper: butter

Vegetable shortening reduces saturated fat while maintaining texture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

Cut the lard into the flour like you would if you were making biscuits or pie dough.

Once all the fat has been worked into the flour and you get small pebbles of flour, add your water with the dissolved salt in it and mix.

Once you have a shaggy dough, go in with your hands and mix until you get a nice round dough. DO NOT ADD EXTRA WATER.

Once you have a round doughball, wrap it in plastic and let it rest on the counter for at least 30 minutes.

Portion your doughballs into 30g portions. 25g if you want small street taco sized tortillas.

Gently flatten all your dough balls and cover with plastic and let rest for 10-15 minutes before rolling out.

Preheat a plancha or any pan/skillet to high heat.

Take a disc of dough and completely cover it in flour. With a rolling pin, start in the center of the disc and roll up. Go back to the center and roll down. Give your dough a quarter turn and repeat the process until you can almost see through the tortilla.

Cook your tortilla on your hot plancha or skillet for 10 seconds on the first side. Then flip the tortilla over and cook it on this side for 10 seconds. Then flip it back to the original side for another 10 seconds.

Once your tortilla is cooked, stack them on top of each other, wrapped in a towel or set in a container with a lid to steam each other.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens