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

Hello and welcome to my channel.
What comes to your mind when you think of flour tortillas? Many people outside of Northern Mexico, will think of the pasty, dry, flavorless and preservative packed flour tortillas they find in the grocery store. Many people outside of Mexico think only corn tortillas are authentically Mexican and should be used for every single taco. This is definitely not the case in the Northern parts of Mexico.
You can read more about it on my blog at www.cookingwithcheftuan.com
Sonoran Flour Tortilla Recipe: ( makes about 10-12 tortillas.)
If you portion to 25g dough balls, you'll get more STREET TACO sized tortillas
*If you portion to 30 g dough balls, you'll get tortillas around 6-8 inches in diameter)
* 215 g bread flour (I recommend using bread flour or even 00 flour. AP is fine too)
* 40 g lard (you can sub wit olive oil, butter or any oil/fat you like)
* 3 g kosher salt (it's best if you dissolve the salt in the water)
* 115 g slightly cooler than room temperature water
I recommend using bread flour or even 00 flour. AP works just fine as well.
I like to dissolve my salt in the water. It makes for very even distribution of salt throughout the recipe.
Step 1. Cut the lard into the flour like you would if you were making biscuits or pie dough. I started with a fork then moved on to using my hands. If you have a food processor, you can use it and make your life a lot easier.
Step 2. 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.
Step 3. 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. Just keep working it.
Step 4. Once you have a round doughball, wrap it in plastic and let it rest on the counter for at least 30 minutes.
Step 5. Portion your doughballs into 30g portions. 25g if you want small street taco sized tortillas.
Step 6. Gently flatten all your dough balls and cover with plastic and let rest for 10-15 minutes before rolling out.
Step 7. Preheat a plancha or any pan/skillet to high heat.
Step 8. 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. You want to roll this out until you can almost see through the tortilla.
***Don't be too concerned about rolling a perfectly circular tortilla. You can adjust the shape with your hands once they're rolled thin.
Step 9. 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.
If you did everything correctly, they should puff up.
Step 10. Once your tortilla is cooked, stack them on top of each other. Make sure they are either wrapped in towel or set in a container with a lid. You want them to steam each other so they can get really soft and pliable.
Continue to do this until all your tortillas are cooked. If you want them to cool down to store them in the fridge, lay them out on a cooling rack for a few minutes until they are completely cool then put them in an airtight container or a sealable plastic bag.
Practice makes improvements. Keep making tortillas and you will nail all the tips and tricks that'll make it easier for you. Now all that is left to do is to enjoy your Sonoran flour tortillas any way you like!
My breakfast tacos: (makes 2)
2 eggs, scrambled
shredded pepper jack cheese
10 crispy fried tator tots (prepare them however you like)
sour cream
onions and cilantro
roasted salsa roja (or use your favorite salsa/hot sauce)

[@cheftuan]

Thank you for watching!

[@alann4808]

I have been trying, and failing, at making thin, Sonoran style, flour tortillas for years. Lots of recipes, etc... always too thick. Your recipe was AMAZING. Paper thin, totally translucent, stretchy. Seriously, I got tortilla perfection.

[@cheftuan]

That's awesome! I'm so glad you like it.

[@user-rd8me6pv5i]

Отлично получились! Что надо, Спасибо большое, буду делать! 😁Turned out great! That's it, thank you very much, I'll do it!😁

[@meriahaiello]

Keeping this recipe! I just made this for my daughters breakfast wrap .. I’m so happy with this! Not complicated at all! Thin perfect results 🎉

[@cheftuan]

Awesome! I'm happy you rocked the recipe! Thank you for watching.

[@jackseve]

Coconut oil works just like lard. Better than olive. The tortillas will be so soft, stretch and flexible.

[@user-pq5ny8io9e]

مستر الله ماشاء الله بالتوفيق والنجاح احلى 🌹👍

[@robinier]

These came out great! I've been looking for a really basic, simple recipe and this is the best I've tried so far - not too thick and very delectable. Easy to follow directions too. Had to do a couple subs but they were still phenomenal. For any other Americans 🇺🇸, the rough amounts I used were: * 1 3/4 c. flour (≈ 220g) * 1/4 c. shortening (≈ 50 g) * 1/2 tsp Kosher salt (≈ 2.5 g) * 1/2 c. water (≈120 g) I had to sub Crisco for lard and had to use all-purpose flour, and the results were still better than the other recipes I've tried.

[@cheftuan]

Awesome! I'm glad you like them! I can't go back to any other flour tortillas. I make these into giant burrito wraps too!

[@davidanderson2305]

Just out of curiosity, why the changes? Did you use AP instead of bread flour?

[@robinier]

@@davidanderson2305 When you say "changes" you mean the ingredient swaps? Those were just what I had on hand

[@nguyetpham7695]

You made it looks easy chef...🤗🤗👏👏

[@cheftuan]

Haha

[@nguyetpham7695]

@@cheftuan it's the truth 😁😁

[@cheftuan]

@@nguyetpham7695 I still need many more years of practice.

[@nguyetpham7695]

I disagree with that chef..sorry..

[@timcameron619]

Good video esse

[@cheftuan]

Muchas gracias!

[@lesreed8803]

🥓🍳🥔🧀🫓

[@lindacurce3695]

I just purchased the 00 flour for making pizza dough. ( truth being told) haven’t used it yet. I see you say it’s ok for making flour tortillas. In your opinion is it as good for tortillas or do you prefer using the Sonoran flour. I’ve heard about this type b4. Thank you ahead. Linda. BTW new sub. Looks absolutely delicious

[@cheftuan]

Hello Linda, thank you for your support! If the Sonoran Flour is readily available to you, and you prefer that, then I say go for it. Here in Miami, Sonoran Flour has to be ordered online. So I use bread flour or 00 (if I have it on hand and it's not committed to making pizza). One time, I did a 60/40 mix of Sonoran Flour and 00. I really liked the results. Lmk if you have anymore questions.

[@shockalockabocka]

Are you in Austin, TX? Austinites hold the term “breakfast taco” very dear and protectfully. I moved to Austin 15 years ago from California and was swiftly corrected when I referred to them as “breakfast burritos” once 😂.

[@cheftuan]

Hahaha. That's funny. No, I'm not in ATX, was only visiting.

[@mannyvasquez7989]

Nice amount of masa

[@cheftuan]

Hahaha

[@I8vzy]

What makes Sonoran style tortillas different from normal tortillas?🙃

[@jackseve]

Once I made flour tortillas and did it correctly. I will never buy again.

[@kitomad7357]

Mix the fat in after kneeding for 15 minutes. You have to let the gluten develop, fat hinders that process. Mix in salt and flour together then add VERY hot water. If you put the fay in the beginning you end up woth a doughy tortilla. If you add in the fat later you get a chewy soft tortilla. Getting a round tortilla is not hard and doesn't take a long time. It's just a matter of rotating properly and turning over after every rolling. They should only be flipped 1 time. You put them on the hot comal/tawa/discada/ whatever you're using, and flip only once. If you keep flipping them they dry out.

[@teresasoto7326]

Don't keep flipping lol they'll get all hard

[@cheftuan]

Lol

[@betonarchese]

Obviously by telling people it's okay to substitute lard for oil or shorting proves you have no clue about true Sonoran Tortillas.

[@cheftuan]

You should take it up w my ex-girlfriend's abuela from Caborca. Yes, TRUE Sonoran Tortillas are made w lard. But I've also had them made w Beef tallow, shortening, duck fat (which I've also made using duck fat), and I've also made this with olive oil for some vegan guests. Some of my Mexican chef friends have been using Wagyu beef tallow lately, and it's delicious. Would it be considered true authentic Sonoran Tortillas? Definitely not, but it's still delicious either way. Now I'm wondering if any well-known Mexican chef or anyone in Mexico made Sonoran Style tortillas using anything other than lard, if you'd have a problem with them as well? To each their own. I hope you have a great rest of your day.