Tortillas de Harina Estilo Sonora

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Last Updated on July 28, 2025 by Casia Valdés

Few foods embody Mexican cooking like a warm, fresh tortilla. Tortillas de Harina Estilo Sonora are famous for their soft, pillowy texture and subtle flavor—perfect for tacos, quesadillas, or simply slathered with butter. With just five simple ingredients and easy techniques, homemade Sonoran-style flour tortillas can elevate any meal.

Why You’ll Love These Tortillas

  • Authentic regional taste: Sonoran tortillas are iconic and tender.

  • Simple ingredients: Flour, lard, baking powder, salt, and warm water.

  • All-season friendly: Ideal for summer salsas and winter stews.

  • Versatile use: Perfect for tacos, wraps, quesadillas, and more.

  • Satisfying hands-on cooking: Ideal for food-lovers who appreciate tradition.

Ingredients (Makes 24 Tortillas)

  • 3 cups all-purpose flour

  • ½ teaspoon baking powder

  • 1 teaspoon kosher salt

  • ½ cup Crisco or rendered lard

  • 1 cup hot water

Step-by-Step Instructions

1. Combine Dry Ingredients

In a large bowl, whisk together flour, baking powder, and salt until evenly distributed.

2. Cut In the Fat

Add Crisco or lard; use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs (peas-size bits).

3. Add Hot Water

Pour in hot (not boiling) water gradually. Stir with a spoon or your hand until the dough begins to form.

4. Knead the Dough

Turn dough onto a lightly floured surface. Knead for 5–10 minutes until smooth and elastic. Long kneading builds gluten for soft, stretchy tortillas.

5. Rest the Dough

Divide the dough into 24 balls and dust with flour. Cover with a clean towel and let rest for 10–15 minutes. This relaxes the dough and makes rolling easier.

6. Roll Out Tortillas

On a floured surface, roll each ball into a thin circle (6–8 inches diameter), rotating and dusting lightly for evenness.

7. Cook Tortillas

Preheat a comal or dry skillet over medium-high heat. Cook tortillas 30–60 seconds per side, until they puff and show light golden spots. Keep warm under a towel while cooking the rest.

8. Serve Immediately

Use tortillas right away for best flavor and texture. They’ll stay warm and pliable under a towel until ready.

Tips for Perfect Tortillas

  • Use lard for authentic flavor. Crisco works if preferred.

  • Hot water helps develop softer, easier-to-roll dough.

  • Proper rest time prevents the tortillas from shrinking back while rolling.

  • Comal temperature should be hot enough to puff but not scorch the tortilla.

  • Stack & steam: wrap cooked tortillas in a towel to keep them soft and warm.

Variations to Explore

  • Whole Wheat or Half-Whole Wheat: Swap half the flour for whole-wheat for a nuttier taste.

  • Herb-Infused: Mix chopped cilantro or oregano into the dough.

  • Garlic or Chili: Add garlic powder or finely chopped chiles for flavored tortillas.

  • Mini Tortillas: Divide dough into 32 portions for small snack-sized tortillas.

What to Serve With Tortillas de Harina

  • Street tacos: Carne asada, carnitas, or fish

  • Quesadillas: Filled with cheese and vegetables

  • Wraps: Use as a base for burritos, breakfast, or lunch wraps

  • Accompaniments: Serve with guacamole, salsas, or beans

  • Dipping: Great alongside soups, stews, or chiles rellenos

Make-Ahead & Storage Tips

  • Storing: Stack cooled tortillas with parchment between and refrigerate for up to 4 days.

  • Freezing: Freeze flat (with parchment) in airtight bags for up to 3 months.

  • Reheating: Warm tortillas in a dry skillet or wrapped in foil in a 350°F oven for 5–10 minutes.

Final Thoughts

Tortillas de Harina Estilo Sonora bring authentic Mexican flavor and warm, homemade comfort to any table. Easy to make, better than store-bought, and endlessly versatile, these tortillas offer a delicious foundation for tortillas-based dishes all year round.

Whether you’re teaching kids to roll or feeding a fiesta, these Sonoran tortillas will become a beloved staple in your kitchen.

Tortillas de Harina Estilo Sonora

Authentic Sonoran-style flour tortillas—soft, fluffy, easy to make at home!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 1 hour
Servings: 24
Course: Side Dish
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ cup Crisco or rendered lard
  • 1 cup hot water

Method
 

Combine Dry Ingredients
  1. In a large bowl, whisk together flour, baking powder, and salt until evenly distributed.
Cut In the Fat
  1. Add Crisco or lard; use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs (peas-size bits).
Add Hot Water
  1. Pour in hot (not boiling) water gradually. Stir with a spoon or your hand until the dough begins to form.
Knead the Dough
  1. Turn dough onto a lightly floured surface. Knead for 5–10 minutes until smooth and elastic. Long kneading builds gluten for soft, stretchy tortillas.
Rest the Dough
  1. Divide the dough into 24 balls and dust with flour. Cover with a clean towel and let rest for 10–15 minutes. This relaxes the dough and makes rolling easier.
Roll Out Tortillas
  1. On a floured surface, roll each ball into a thin circle (6–8 inches diameter), rotating and dusting lightly for evenness.
Cook Tortillas
  1. Preheat a comal or dry skillet over medium-high heat. Cook tortillas 30–60 seconds per side, until they puff and show light golden spots. Keep warm under a towel while cooking the rest.
Serve Immediately
  1. Use tortillas right away for best flavor and texture. They’ll stay warm and pliable under a towel until ready.