chubby flour tortillas recipe

Chubby Flour Tortillas

Chubby Flour Tortillas

Tortillas de Harina Gorditas

Recipe Yield

16 tortillas

Cooking time

40 minutes

Rate this recipe

3.34 from 6 votes

Ingredients

  • 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.

Comments

49comments inChubby Flour Tortillas

  1. Debra

    Jan 30

    Can I use pork lard for this recipe?

    1. Pati Jinich

      Jan 31

      Definitely Debra, lard will give these tortillas a delicious flavor 😉

  2. Deborah

    Jan 25

    I was intrigued by the big thin flour tortillas from Hermosillo. I would love to try cooking those!
    In another place and time I would pack a bag and go so I could experience the authentic food. The people seem so generous and loving, I would love that experience too.

    1. Pati Jinich

      Feb 01

      I know what you mean Deborah 🙂 I had the loveliest time filming in Sonora and meeting great people!

  3. Gabrielle

    Jan 25

    I bought Sonoran wheat flour and all purpose white Sonoran flour.does it matter which one I use. My dad is from Sonora and I want to make his last days the best.

    1. Pati Jinich

      Jan 31

      The original recipe calls for all purpose Gabrielle, but I think wheat flour will be so good in these tortillas. If you try it, please let me know how they come out. Abrazo to you and your dad 😉

  4. Glenn Reynolds

    Jan 22

    This a great recipe. It takes a little more time, but it’s well worth it. I divided it into 32 balls and pressed them in an 8″ tortilla press for pork fajitas. Excellent!!!

    1. Pati Jinich

      Jan 25

      So glad you liked them Glenn, super yummy with pork fajitas, yay!

  5. Randy Quantrell

    Jan 18

    About how many tortillas does this recipe make?
    How long will they stay good in the refrigerator? Or freezer?
    I love your show, thank you!

    1. Pati Jinich

      Jan 21

      About 16 tortillas Randy; couple of days in the fridge, up to 2 weeks in the freezer. Enjoy!

  6. LOUIE MORENO

    Jan 17

    I’m going to try the tortillas gorditas… Where can I find the recipes for the artisan bread from Tucson ?

    1. Pati Jinich

      Jan 17

      Hope you’ll love the tortillas Louie. I do not have the recipes from Don Guerra’s Barrio Bread, those are his secrets 🙂

      1. Anonymous

        Jan 18

        Thank you !!!

  7. Sheryl Stone

    Jan 16

    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

    1. Pati Jinich

      Jan 16

      Thanks so much Sheryl. You can find all recipes from Episode 901: Tucson: Gateway to Sonora here https://patijinich.com/pati_2020/pati_2020/show/patis-mexican-table-season-9/ Enjoy!

  8. Morgana

    Jan 14

    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. Pati Jinich

      Jan 16

      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!

  9. Mary Ellen

    Jan 12

    Thanks Pati! This is the first homemade tortilla I made and they turned out AMAZING! Your recipes are the best 🙂

    1. Pati Jinich

      Jan 16

      So glad you loved them Mary Ellen, yay!

  10. Becky

    Jan 11

    My first time making for tortillas, they tasted amazing. They were approved and given 5 stars from my husband, who is from Ciudad Obregon.

    1. Pati Jinich

      Jan 17

      Wow! So glad he liked them Becky, yay!

  11. Rich Mathis

    Jan 09

    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.

    1. Pati Jinich

      Jan 10

      Hey Rich, it is Don Guerra’s Barrio Bakery. I think they are delivering local right now but you can double check on his website here https://www.barriobread.com/ Enjoy!

  12. IMarjorie Escalante

    Nov 01

    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!

    1. Pati Jinich

      Nov 03

      Hola! Thanks for reaching out; chubby tortillas are the ones I learn how to make when I visited Sonora earlier this year, but I also have a recipe for regular flour tortillas https://patijinich.com/pati_2020/pati_2020/homemade-wheat-flour-tortillas/ Enjoy!

  13. Jim Blomquist

    Oct 21

    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?

    1. Pati Jinich

      Oct 22

      Yes Jim, you are correct 😉

      1. Jim Blomquist

        Oct 25

        We made the tortillas and loved them. Now I’m planning a trip to Dogos del Miami! Thanks.

        1. Pati Jinich

          Oct 27

          Awesome! Enjoy the hot dogs 😉

  14. Randy

    Oct 17

    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. Pati Jinich

      Oct 19

      Thanks so much to you for tuning in and for your kind words Randy 🙂

    2. RVS

      Jan 16

      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. Pati Jinich

        Jan 16

        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 😉

  15. Pat

    Oct 10

    Can the finished tortillas be stored and if so how

    1. Pati Jinich

      Oct 22

      Yes Pat, you can wrap them in a plastic bag but they do not last more that couple of days in the fridge.

  16. Ophie

    Oct 07

    When do you put Water in your tortillas ?

    1. Pati Jinich

      Oct 08

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

  17. Tortilla

    Oct 07

    The ingredients say 1 tablespoon water but I don’t see it in the directions.

    1. Pati Jinich

      Oct 08

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

  18. Elena Anaya

    Oct 04

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

    1. Pati Jinich

      Oct 04

      Hola Elena, es harina normal, all purpose flour, la marca que prefieras. Saludos!

  19. Patricia Castellanos

    Oct 04

    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. Pati Jinich

      Oct 04

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

  20. Anita

    Oct 03

    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.

    1. Pati Jinich

      Oct 04

      Muchas gracias Anita, have a wonderful Sunday 😉

  21. Antonio Celaya

    Oct 03

    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. Pati Jinich

      Oct 04

      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 😉

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