Sonoran Flour Tortillas

About this recipe

Authentic Sonoran flour tortillas are giant, paper-thin and incredibly flexible. They are Sonora's pride: kneaded with lard and rolled out to nearly 50 cm in diameter, perfect for burritos, chimichangas or simply with refried beans.

1. 1

   Mix the flour, salt and baking powder in a large bowl. Add the lard and work with your hands until you get fine breadcrumbs.

   💡 Lard is essential for authentic texture.

2. 2

   Pour in warm water gradually and knead for 8-10 minutes until you have a soft, elastic dough that doesn't stick. Form into a ball.

   💡 If the dough feels too stiff, add one more tablespoon of warm water.

3. 3

   Divide the dough into 8 equal balls. Cover with a damp cloth and leave to rest for 20 minutes.

   💡 Resting is crucial so the gluten relaxes and the dough stretches well.

4. 4

   Roll each ball out with a rolling pin on a floured surface, turning it constantly, until you achieve a 40-50 cm very thin circle.

   💡 The Sonoran secret is that the tortilla should be almost translucent.

5. 5

   Heat a large griddle or frying pan over medium-high heat. Cook each tortilla for 30-40 seconds per side until golden spots appear.

   💡 Don't walk away: thin tortillas cook very quickly.

6. 6

   Wrap the cooked tortillas in a clean cloth to keep them warm and pliable. Serve immediately or store in an airtight bag.

   💡 They keep for 3 days at room temperature or one week in the fridge.