Indulge in Authentic Sonoran Sourdough Tortillas!
Authentic Sonoran tortillas are more than just food for us; they’re a connection to our roots, a reminder of the simple pleasures that define Sonoran cuisine. So, I decided to put my own spin on this beloved classic, adding a touch of personal flair “sourdough style” while staying true to tradition so we could indulge in authentic Sonoran sourdough tortillas!
My husband was born and raised in Tucson, Arizona where SPICE and flavor reign in southwest cooking. I’m from South Dakota where it’s cold(most months of the year) and CHILL so that’s where the inspiration for our blog name “CHILLSPICE” came from.
When I first met my husband, I also met cilantro! It was love at first sight and taste! 🙂
We spent the first 10 years of our marriage in Tucson enjoying all the southwest flavors and taking for granted the amazing authentic Sonoran tortillas that could be purchased on a whim at a moments notice.
My Own Spin on Authentic Sonoran Sourdough Tortillas
When we moved to Indiana that was a different story, we’ve had to resort to mission tortillas which are pretty flavorless not to mention full of preservatives and additives. I have been wanting to recreate a sourdough version of these for a while now and I think I’ve finally done it!
If you don’t have a sourdough starter , I can teach you how to make your very own here. Or if you’d like to purchase some, I sell dehydrated 230 year old sourdough starter from San Francisco that can be reactivated and ready to use in just a few days!
Indulge in Authentic Sonoran Sourdough Tortillas!
In southwest households, making sourdough tortillas is a time-honored ritual, passed down from generation to generation. The reason these tortillas taste authentic is because they use of lard instead of butter or oil and also omit baking powder which is common in most tortilla recipes. For my version, I wanted to honor that tradition while incorporating ingredients that created a healthier version of the one my husband grew up eating. So I invite you to indulge in these authentic Sonoran sourdough tortillas!
Authentic Sonoran Sourdough Tortillas
Ingredients:
- 310g of all-purpose flour
- 5g of salt(1 tsp)
- 75g of natural lard (for that authentic flavor)
- 80g of active sourdough starter
- 170g of warm water 100°F (just enough to bring the dough together)
- In a mixing bowl, combine the flour and salt, mixing until well combined.
- Add the lard to the flour mixture, blending it in with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Mix the active sourdough starter and warm water together until mostly dissolved then add it to the flour mixture.
- Knead the dough until it forms a soft and elastic ball.(Note: You can do this in a stand mixer by adding all of the ingredients and kneading for a few minutes.)
- Transfer the dough to the counter and knead in a little flour if the dough feels sticky to the touch. Then divide it into smaller portions, shaping them into balls roughly the size of a golf ball or about 50g-55g each to make 12 balls. Place them in a 13×9 pyrex dish, cover with plastic wrap, and let rest at room temperature for 30 minutes.
- Once the dough has rested for 30 minutes you can refrigerate the dough overnight or up to 3 days for better digestibility or you can continue making up the tortillas. If you do cold proof your dough for a day or two make sure to let it sit at room temperature for one hour before rolling out your tortillas. The dough can also be frozen!
- On a floured surface, roll out each ball of dough into very thin circles using a rolling pin, about 10 inches diameter. I also love using this tortilla press to save time and get perfectly round tortillas.
- Heat a griddle or skillet over medium heat.
- Cook each tortilla for about 1-2 minutes on each side, until they puff up and develop golden brown spots.
- Serve warm and enjoy with your favorite fillings or alongside your favorite Sonoran dishes.
- Store your tortillas in a plastic bag for 1-3 days on the counter, 7 -14 days in the fridge and up to a year in the freezer.
With each bite of these Sonoran sourdough tortillas, we are transported back to the flavors of our home in Arizona, to the warmth of the family kitchen and the laughter shared around the table. It’s amazing how a simple dish can evoke such powerful memories and emotions. So, I invite you to join me in embracing tradition with a personal twist, as we celebrate the delicious flavors of Sonoran cuisine, one healthier tortilla at a time.
Indulge in Authentic Sonoran Sourdough Tortillas!
Equipment
- 1 cast iron griddle or 10.5 inch or larger pan (a comal works very well)
- 1 tortilla press(optional)
Ingredients
Instructions
- In a mixing bowl, combine the flour and salt, mixing until well combined.
- Add the lard to the flour mixture, blending it in until the mixture resembles coarse crumbs with a pastry cutter.
- Mix the active sourdough starter or discard and warm water until mostly dissolved then add it into the flour mixture.
- Knead the dough until it forms a soft and elastic ball.(Note: You can do this in a stand mixer as well by adding all of the ingredients and kneading for a few minutes.)
- Transfer the dough to the counter and knead in a little flour if the dough feels sticky to the touch. Then divide it into smaller portions, shaping them into balls roughly the size of a golf ball or about 50g-55g each to make 12 balls. Place them in a 13×9 pyrex dish, cover with plastic wrap, and let rest at room temperature for 30 minutes.
- At this point you can refrigerate the dough overnight or up to 3 days for better digestibility or you can continue rolling out your tortillas.
- On a floured surface, roll out each ball of dough into very thin circles using a rolling pin, about 10 inches diameter. I also love using this tortilla press to save time and get perfectly round tortillas.
- Heat a griddle or skillet over medium high heat.
- Cook each tortilla for about 1-2 minutes on each side, until they puff up and develop golden brown spots.
- Serve warm and enjoy with your favorite fillings or alongside your favorite Sonoran dishes.
- Store your tortillas in a plastic bag for 1-3 days on the counter, 7 -14 days in the fridge and up to a year in the freezer. The dough can also be frozen!
Notes
Indulge in Authentic Sonoran Sourdough Tortillas!
Equipment
- 1 cast iron griddle or 10.5 inch or larger pan (a comal works very well)
- 1 tortilla press(optional)
Ingredients
Instructions
- In a mixing bowl, combine the flour and salt, mixing until well combined.
- Add the lard to the flour mixture, blending it in until the mixture resembles coarse crumbs with a pastry cutter.
- Mix the active sourdough starter or discard and warm water until mostly dissolved then add it into the flour mixture.
- Knead the dough until it forms a soft and elastic ball.(Note: You can do this in a stand mixer as well by adding all of the ingredients and kneading for a few minutes.)
- Transfer the dough to the counter and knead in a little flour if the dough feels sticky to the touch. Then divide it into smaller portions, shaping them into balls roughly the size of a golf ball or about 50g-55g each to make 12 balls. Place them in a 13x9 pyrex dish, cover with plastic wrap, and let rest at room temperature for 30 minutes.
- At this point you can refrigerate the dough overnight or up to 3 days for better digestibility or you can continue rolling out your tortillas.
- On a floured surface, roll out each ball of dough into very thin circles using a rolling pin, about 10 inches diameter. I also love using this tortilla press to save time and get perfectly round tortillas.
- Heat a griddle or skillet over medium high heat.
- Cook each tortilla for about 1-2 minutes on each side, until they puff up and develop golden brown spots.
- Serve warm and enjoy with your favorite fillings or alongside your favorite Sonoran dishes.
- Store your tortillas in a plastic bag for 1-3 days on the counter, 7 -14 days in the fridge and up to a year in the freezer. The dough can also be frozen!
