Mexican Flour Tortillas, Tortillas de Harina de Castilla

Juliann Esquivel Recipe

By Juliann Esquivel Juliann

Prep Time:
Cook Time:

As far back as I can remember I can still see my grandmother making tortillas. This was a daily routine. She would be up early making the daily quota of tortillas for the day's meals. (4 or 5 dozen) She would have two comals going, (griddles) She was an expert. I have never seen anyone make tortillas as fast as my grandmother. To watch her was mesmerizing. She would roll and flip the tortilla in one magical movement and each time the tortilla hit the flat surface it would have turned a quarter turn. To this day I don't know how she would do it. The circumference was always perfect. They were soft, fragarant, pliable and delicious. She taught me how to make them and even though I consider myself an excellant tortilla maker, my tortillas are very good. I cannot begin to hold a candle to the tortillas my grandmother made. Here is her recipe. Enjoy


3 c
all purpose flour, i use pillsbury, i get very good results
1/2 c
canola or corn oil
1 1/2 tsp
1/4 tsp
baking powder, do not use more than this. it will make your tortillas hard
3/4 c
hot water, not real hot

Directions Step-By-Step

Sift 3 cups flour into a large bowl, add salt and baking powder. Mix well with your hand. Next add the oil and with your hands mix in the oil with the flour really good.
Now take the hot water and pour in a little. Then mix, then pour a little more and mix again do this until you have made a soft elastic and pliable dough. The dough should come together and the bowl should be clean of all the flour. If the dough is to sticky add a little more flour. If it is too dry add a little more hot water but always in small increments. The dough should be soft and not sticking to your hands. Add more flour if it does this. Take dough and knead with the back of your hand for about two minutes. Now put dough back into bowl cover with a clean cloth and let the doug rest for about 15 minutes. While the dough is resting; preheat your cast iron griddle or cast iron fry pan. Do not put a oil or grease on the griddle or pan. Tortillas bake on a dry griddle.
After 15 minutes have passed take dough out knead again for one minute and take pieces or dough and make little balls the size of a little larger than ping pong balls. Sprinkle a little flour on a flat surface and with a palote, "rolling pin" roll the dough ball, roll once and pick up and turn a quarter turn roll again and do another quarter turn continue the same until you have rolled out your tortilla about 8 inches across if you like a large tortilla or 6 inches across if you like them smaller. I prefer the 8 inch across. Once you have rolled out the tortilla place on the hot griddle lower the heat to medium. You do not want to scorch your tortillas. As soon as you see a few bubbles on the tortilla flip it over to the other side; cook the tortilla for about 2 minutes on each side. Watch them closely you can tell when one side is cooked. Have the butter ready and the salt. Yum. As you are making them put them into a large bowl that has a nice clean dish towel underneath. cover each time you place a nicely baked tortilla in you pile. I like to place in the microwave or the oven until we are ready to eat to keep them warm. Do not turn the microwave on. If you keeping in the oven you can turn oven onto the lowest setting to just keep them warm until dinner. Enjoy
I will post a picture soon

About this Recipe

Course/Dish: Flatbreads
Other Tag: Quick & Easy

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Juliann Esquivel Juliann
Jan 17, 2014
Hi Lynn. You are right my grandmother used lard, bacon grease, even Crisco when she had no lard. Later in life she was diagnosed with high colesteral and was told to stop using lard. So my mother convinced her to start using oil which was a healthy alternative. So much to my grandmother's reluctance she started using oils for making her tortillas. When I posted her recipe it was her recipe using oil as you know things have changed a lot and lard or bacon grease is not as popular as it was back in my grandmother's time. I occasional will use lard or bacon grease in my tortillas but not all the time for health reasons.

As for the tortillas press I only use that if I am making home made corn tortillas from masa. The flour tortilla I have posted must be rolled out with a rolling pin. Thanks.
Lynn Caruso lynniebob
Jan 16, 2014
I thought you were supposed to use lard when making flour tortillas? Is the oil a healthier version? Also, can you use a tortilla press for flour tortillas as well?
Dec 9, 2013 - Bobby Webb shared this recipe with discussion group: "EVERYTHING MEXICAN"
Kay Pettit Kay_Pettit
Dec 1, 2013
Mmmm... I grew up next door to a Mexican family, and one of my favorite memories were from tortilla making day! She must have made them at least two times per week, but probably more! I remember she would have big black garbage bags laid out on every flat surface and little balls of dough laid out perfectly on top, then covered with another bag. I don't remember her rolling them out, I remember her using her fists like the other woman said her grandmother did. All of the neighbor kids would line up at her door for fresh tortillas with butter! So yummy! I can't wait to try this recipe! Thanks!
Ashley Dawkins TrashleyD925
Oct 9, 2013
Thank you so much Juliann! Yah, it's pretty humid here on the island, so that could have a bit to do w/ it. I will certainly be trying again!!