Discovering Tortillas de Harina: A Taste of Northern Mexico

Corn tortillas are a staple in Mexican cuisine, but up north, we have a special twist – tortillas de harina, wheat flour wraps. Wheat was introduced to Mexico by the Spanish during the colonial period, and the northern regions of the country, with their ideal weather conditions, became prime locations for its cultivation. This historical influence is evident in the prevalence of tortillas de harina in northern Mexican cuisine, a tradition that was always present in my mum’s fridge when I was growing up.

Every week, we'd cook up a big pot of beans, and our main meal would be beans straight from the pot with tortillas de harina, pico de gallo salsa, and fresh cheese. The tortillas were made in batches of two kilos, meant to last the whole week. Sometimes, they'd disappear faster than expected, especially when we'd pinch them straight off the stove and enjoy them with butter, cheese, or a simple bean burrito.

There's truly nothing like a fresh tortilla, whether corn or wheat – soft, pliable, bursting with flavour. Tortillas de harina are incredibly versatile; they make perfect little pizzas, quesadillas, sincronizadas (ham and cheese quesadilla), and all kinds of burritos. In a pinch, they even serve as dessert crepes spread with jam, cream cheese, or dulce de leche (caramel).

Back in Mexico, I never learned to make tortillas because they were readily available everywhere, often hot off the comal in time for breakfast. Then, I moved to Australia and found wraps in every supermarket, but they just didn't have the same flavour. My first attempts at making my own resulted in odd-shaped tortillas – some even turned out square! We laughed about it and ate them anyway, though wrapping them around anything was a challenge.

But as they say, practice makes perfect... with a little help from a roti maker I stumbled upon during a random visit to Aldi. I'll admit, after a few failed attempts, I had to turn to YouTube for a tutorial on using the roti maker. Once I got the hang of it, though, making tortillas de harina became a breeze. Now, I can whip them up whenever I please – dangerous for my waistline but pure joy for my soul. Even my kids love them, sometimes taking them cold in their lunchboxes, which reminds me of a radio flour commercial that joked, "If they're made of flour, don't even bother heating them up."

If you're eager to give it a try, here’s my recipe:

Ingredients:

• 500 g plain flour
• 1 cup hot water
• 125 g butter
• 1 tbsp salt

Instructions:

1. Using a stand mixer: Start by adding the butter (cut into small squares), followed by the hot water from the kettle, then the flour and salt. Use the hook attachment to knead until a soft dough forms and pulls away from the bowl.

2. Kneading by hand: In a large bowl, combine the flour and salt, then mix in the butter until the mixture resembles coarse sand. Add the hot (not boiling) water gradually, kneading until a soft, non-sticky dough forms.

3. Form the dough into balls of around 50g each and let them rest for about 15 minutes on a lightly floured surface.

4. Flatten each ball into a tortilla shape using a rolling pin, using a bit of flour to prevent sticking.

5. Cook on a hot, dry skillet or griddle, flipping every 30 seconds until cooked through.

Enjoy your homemade tortillas de harina with your favourite fillings or simply savour them warm off the griddle. Embrace the journey of perfecting your tortilla-making skills – it’s as rewarding for your taste buds as it is for your kitchen confidence!