Chubby Flour Tortillas

Chubby Flour Tortillas

Tortillas de Harina Gorditas
16 tortillas
Pati Jinich
Course: Basic Recipe
Cuisine: Mexican
Keyword: basic recipe, chubby, corn tortillas, flour tortillas, gorditas, harina, Sonora, Sonoran, tortilla, tortillas
Author:Pati Jinich
Prep Time: 20 minutes
Cook Time: 20 minutes
Chubby Flour Tortillas recipe from Pati's Mexican Table Season 9, Episode 901 "Tucson: Gateway to Sonora"


  • 1 pound all purpose flour, about 3 2/3 cups, plus 1/4 cup for finishing the tortillas
  • 1 1/2 teaspoons kosher or sea salt
  • 1 cup vegetable shortening, plus 2 tablespoons for rolling the pieces of dough
  • 1 12-ounce can evaporated milk

To Prepare

  • Combine 1 pound of all purpose flour and the salt in a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment. Add 1 cup plus 2 tablespoons of the vegetable shortening by spoonfuls or chunks. Start mixing with your fingertips, or with the mixer on low speed, until the fat has been broken into very small pieces and evenly distributed through the flour.
  • In 4 to 5 additions, add the evaporated milk, each time folding it through the flour in a circular motion scraping from the bottom and folding the dough from the center out to the edges of the bowl, or beating continually on low speed in the mixer. If using a mixer, turn the speed to medium and beat for 7 to 8 minutes, until the dough is elastic and no longer sticky. If kneading by hand, at first it will be very sticky and lumpy, but as you continue to knead, it will become more elastic and less wet, with fewer and fewer lumps. After 8 to 10 minutes the dough should be completely smooth and springy to the touch, though it will still be a bit sticky. Gather it into a ball, place back in the bowl and cover the bowl with a clean kitchen towel. Let it rest for 20 to 30 minutes.
  • Divide the dough in half. Grab one piece and squeeze out 1 1/2-inch balls of dough between your thumb and index fingers, as if you were making biscuits. Repeat with the other half of the dough. Alternatively, divide the dough in half, then in half again, and repeat until you have 16 pieces. Set them on the counter as you move along.
  • Sprinkle 1/4 cup flour on the countertop and grease the palms of your hands with one of the remaining tablespoons of vegetable shortening. Roll the balls in your hands to grease them, then roll them generously in the flour and place back in the bowl or on a sheet pan. Repeat with the remaining dough and shortening. Cover the balls with a kitchen towel and set aside to rest for 20 to 30 minutes.
  • Preheat your comal, griddle or nonstick skillet over medium-low heat for at least 5 minutes.
  • Lightly flour your work surface and your rolling pin and one at a time, roll out each ball into a 1/8-inch thick tortilla. Rotate the tortilla on your work surface about 5 or 6 times as you roll it out. Do not worry if you don’t get perfect circles. As soon as you are done rolling out a tortilla, throw it on the comal and cook for about a minute, until you begin to see bubbles forming on top. Check to see if the bottom has become a little freckled and if so, flip the tortilla and cook on the other side until it puffs way up and the side that is now on the bottom begins to freckle. Remove and place in a clean kitchen towel. Continue to roll out and cook the tortillas one by one, placing them in the towel as you move along. Serve warm.

32 comments on “Chubby Flour Tortillas

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  1. The chubby tortillas look wonderful. We will try them tonight. Wish we could find the rest of the recipes that were on this show Jan 16 2021 …….best show efer

  2. This page doesn’t seem to allow a five star rating for this recipe, which MUST be why it doesn’t have a five-star rating. When I hover over the stars to rate, it doesn’t let me choose the fifth star. Regardless, this is a five-star recipe!!

    I used pastured pork lard for these, as my family doesn’t eat hydrogenated fats, and the flavor from lard is better, but otherwise followed the recipe and instructions to the letter. These were FANTASTIC. I would have given more than five stars if I could. I will make these instead of buying any time I have the time to make them. The quality is so far above and beyond anything I’ve purchased in the store. Such great flavor and texture. Thanks for this recipe!

    1. Thanks so much Morgana for your feedback, so glad you enjoyed the recipe! You can still click on the 5th star, it will show the average so far but your rating counts!

  3. Patti:

    In this show you visited a bread maker’s shop. Do you know if he sells his breads mail order or online?
    They look so good.

  4. I plan to use the Chubby Flour Tortillas recipe (going to market to buy evaporated milk). My grandmother made a variation of your recipe; I can remember the aroma as she made them and the wonderful taste of the “tortillas gorditas.”

    Do you have the other flour tortillas recipes you stared in the Sonora Episodes? If so, I would appreciate getting the recipes. Thank you.

    My family roots are Sonoran I can recall that when viewing any and all of your shows I would wonder if you would ever feature Sonoran style cooking (which is near and dear to my heart). Again, thank you.

    I am impressed with the Chile Colorado recipe (it is close to the one used in my family for years and years!

  5. Pati, The recipe text says “Add 1 cup plus 2 tablespoons of the vegetable shortening” to the bowl with the flour. Don’t you mean 1 cup of shortening as you are reserving the 2 tablespoons for greasing the balls of dough when you form them?

  6. Pati ….. Love your show and recipes! The excitement in your approach to good food is contagious, and the love of what you do is so refreshing. I always enjoy when you include your family in your cooking ….. Thank you for sharing with us!!

    1. I grew up coming home from school to my mama making a stack of tortillas. She made the thinner tortillas with less shortening or lard, however she always used baking powder. This recipe does not include that ingredient. Doesn’t baking powder help the masa to rise. Thank you for your great representation of Mexican culture.

      1. Thanks for your feedback! I do not see any particular difference in the masa with or without baking powder, that is why I just leave it out 😉

    1. Hi Ophie, thanks for catching it! This recipe does not include water and it has been corrected already here on the website 😉

    1. You are absolutely right, no water needed in this recipe. We have eliminated it from the list of ingredients, thanks for catching it 😉

  7. Hola Pati, cual es la harina para esas tortillas y como la consigo he tratado muchas marcas gracias me encantan tus recetas gracias

  8. Hola solo quiero compartir mi experiencia ase como dos semanas compré esta harina white sonora flour y en cuanto la recibí cocine unas tortillas de harina y mis hijos si rieron el aroma de las tortillas comenzado. A acordarse de su infancia y que gustó ver a mis hijos y mi esposo en la cocina y verlos alludando a terminar de aser las tortillas , gracias por su tiempo y poder leer mi email trate de conseguirá harina que mensiono en unos de sus programas donde visitó Tucson , Az

    1. Muchas gracias Patricia, me encanta cuando mis recetas unen a la familia en la cocina, disfruten mucho. Abrazos!

  9. I really enjoy your show. As well as being very informative on regional foods and geography, the recipes are fantastic. I also love the products that you use.

  10. I loved the two Tucson shows. I was born and raised in Tucson and the Sonoran desert. The shows give me ganas de comer sobacas, tamales de elote, enchiladas sonorenses, colla bud salad, Saguaro syrup, and carne seca!! Did you try the Tucson version of the dessert, Almendrado? I might have to make a vist to Tucson when the pandemic is finished its havoc. Thanks for the shows.

    1. Thanks so much Antonio, so glad you enjoyed the shows especially being a native from the area. I am also looking forward to going back soon 😉