Making homemade flour tortillas is a labor of love that delivers warm, soft, pillowy wraps perfect for tacos, burritos, or enjoying simply with butter. This recipe yields tortillas that have just the right chew, a touch of crisp where needed, and a genuine homemade flavor you can’t quite get from store‑bought.
When you roll, cook, and fold them warm off the griddle, there’s something comforting and traditional about it — whether you’re filling them with carne asada, beans, or just slathering them in butter. You’ll find that taking time with the dough, resting it properly, and cooking on just the right heat brings out the best texture and flavor.
Table of Contents
Why You’ll Love This Recipe
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Soft, fresh tortillas with warm chew and light puff
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No preservatives or extra packaging — makes your kitchen smell amazing
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Only a few simple pantry ingredients
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Great for pairing with Mexican dishes, or use as wraps for anything
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Flexible recipe — make more or fewer, and freeze leftovers
Ingredients
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300 g white all‑purpose flour
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125 g vegetable shortening
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1 teaspoon table salt
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130 ml hot water
Instructions
Step 1: Mix Dry Ingredients
Place the flour in a large bowl. Add the salt. Mix well and set aside.
Step 2: Add Shortening
Add the vegetable shortening and use your hands to mix until the flour and shortening are combined (you’ll have a crumbly texture).
Step 3: Add Water & Form Dough
Add the hot water bit by bit using a fork (to avoid burning your hands). Mix until a dough forms. Then knead with your hands until ingredients are perfectly combined and you have a smooth dough ball (this takes around 10 minutes).
Step 4: Rest the Dough
Place the dough ball in a large bowl, rub lightly with vegetable shortening, cover, and let rest for 1 hour.
Step 5: Divide & Rest Balls
After resting, knead the dough again. Separate into 40‑g balls. Shape each into a smooth round ball. Place them back in the bowl, cover with a kitchen towel, and let rest for another 30 minutes.
Step 6: Roll Out Tortillas
Heat a frying pan to medium heat. Lightly flour the work surface and rolling pin (don’t use too much flour). Take one dough ball, flatten it slightly, and roll to a circle. Roll once, turn around, roll again. Then stretch gently by hand to make it perfectly round.
Step 7: Cook the Tortilla
Place on the hot frying pan. Cook for a few seconds until small bubbles form and color changes, then flip. Repeat lightly on both sides, letting it puff, but avoid burning.
Step 8: Keep Warm
After cooking, wrap each tortilla in a kitchen towel and put them in a tortilla warmer (tortillera) so they stay soft and warm while you cook the rest.
Tips for Success
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Use hot (but not boiling) water so dough warms and comes together, but isn’t scalding
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Give the dough enough rest (both initial and after dividing) so it’s pliable and easier to roll
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Keep tortillas close to pan heat so they puff but don’t char too much
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Don’t over‑roll — too thin and they’ll burn; too thick and they stay doughy
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Keep cooked tortillas wrapped in a cloth to stay warm and soft
Final Thoughts
There’s something deeply satisfying about making your own tortillas. The texture, aroma, and flavor are unmatched — plus, once you master them, you’ll find it rewarding every time you pull a warm, fluffy tortilla off the griddle. It’s an essential skill for homemade Mexican cooking or any time you want fresh, tender wraps.
These tortillas elevate whatever you fill them with — carne asada, beans, shredded chicken, or even simply butter. They’re best enjoyed warm, and leftovers can be stored and reheated gently. More than just a side, they’re a centerpiece of tradition and flavor.
Share Your Creations
Made these Tortillas de Harina?
Leave a comment and let me know how they turned out!
Did they puff up well? Did you cook them just right or tweak the flour or resting time? I’d love to see photos and hear about your version!
Tortillas de Harina
Ingredients
Method
- Place the flour in a large bowl. Add the salt. Mix well and set aside.
- Add the vegetable shortening and use your hands to mix until the flour and shortening are combined (you’ll have a crumbly texture).
- Add the hot water bit by bit using a fork (to avoid burning your hands). Mix until a dough forms. Then knead with your hands until ingredients are perfectly combined and you have a smooth dough ball (this takes around 10 minutes).
- Place the dough ball in a large bowl, rub lightly with vegetable shortening, cover, and let rest for 1 hour.
- After resting, knead the dough again. Separate into 40‑g balls. Shape each into a smooth round ball. Place them back in the bowl, cover with a kitchen towel, and let rest for another 30 minutes.
- Heat a frying pan to medium heat. Lightly flour the work surface and rolling pin (don’t use too much flour). Take one dough ball, flatten it slightly, and roll to a circle. Roll once, turn around, roll again. Then stretch gently by hand to make it perfectly round.
- Place on the hot frying pan. Cook for a few seconds until small bubbles form and color changes, then flip. Repeat lightly on both sides, letting it puff, but avoid burning.
- After cooking, wrap each tortilla in a kitchen towel and put them in a tortilla warmer (tortillera) so they stay soft and warm while you cook the rest.
