Mission Burrito Tortillas: Soft, Chewy & Strong

Mission burrito tortillas are the large, soft flour tortillas that make it possible to wrap a hefty burrito without tearing. This recipe delivers a pliable, slightly chewy tortilla with enough structure to hold beans, rice, meat, and salsa, and it comes together with simple pantry ingredients. The key is a hot, dry skillet and a quick steam after cooking, which keeps them flexible for rolling.

Ingredients

3 cups (390 g) all-purpose flour, plus more for dusting
1 1/2 teaspoons (9 g) fine salt
1 teaspoon (5 g) baking powder
1/3 cup (75 g) neutral oil (such as vegetable or canola) or lard
1 cup (240 ml) warm water (about 110°F / 43°C)

Instructions

In a large bowl, whisk together the flour, salt, and baking powder. Add the oil or lard and rub it into the flour with your fingertips until the mixture looks like coarse crumbs.
Pour in the warm water and stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 3–4 minutes, until smooth and elastic. If the dough is too sticky, add a little flour, a tablespoon at a time; if too dry, add a teaspoon of water.
Cover the dough with a damp kitchen towel and let it rest for 15 minutes. This relaxes the gluten, making the tortillas easier to roll.
Divide the dough into 8 equal pieces (about 85 g each). Roll each piece into a ball, then flatten slightly. Keep the balls covered with the damp towel while you work.
Heat a dry cast-iron skillet or heavy frying pan over medium-high heat until a drop of water sizzles immediately. Do not add oil.
On a lightly floured surface, roll one dough ball into a 10-inch (25 cm) round, turning and flipping as you roll to keep it even. If the dough springs back, let it rest a minute longer.
Lay the tortilla in the hot skillet. Cook for 30–45 seconds, until bubbles form and the bottom has light brown spots. Flip and cook the other side for another 30–45 seconds. Do not overcook, or the tortilla will become crisp.
Transfer the cooked tortilla to a plate and cover immediately with a clean kitchen towel. Repeat with the remaining dough balls, stacking the cooked tortillas under the towel.
Once all tortillas are cooked, keep them covered until ready to use. If they feel stiff, place a damp paper towel over the stack and microwave for 20–30 seconds to steam them back to pliability.

Tips

Substitutions: Use whole wheat flour for half of the all-purpose flour, but expect a slightly denser tortilla. For a dairy-free version, use oil instead of lard; the texture will be a touch less tender but still good.
Storage: These tortillas are best the day they are made, but they freeze beautifully. Stack them with parchment paper between each, wrap tightly in foil, and freeze for up to 3 months.
Common mistake: Rolling too thin or too thick. Aim for a uniform 1/8-inch (3 mm) thickness; too thin will tear, too thick will be doughy.
Keep warm: If you are making a batch for a crowd, wrap the stack in foil and keep in a 200°F (93°C) oven for up to 30 minutes before serving.

Serving Suggestions

Use these tortillas for classic burritos filled with seasoned ground beef, rice, beans, cheese, and salsa. They also work for breakfast burritos with scrambled eggs and potatoes, or as a base for quesadillas and soft tacos. For a lighter meal, fill with grilled vegetables and guacamole.

Variations

Herb tortillas: Add 1 tablespoon of chopped fresh cilantro or 1 teaspoon of dried oregano to the dry ingredients.
Spicy tortillas: Mix in 1/2 teaspoon of chili powder or a minced chipotle pepper in adobo sauce for a smoky kick.
Whole wheat version: Use 1 1/2 cups (195 g) whole wheat flour and 1 1/2 cups (195 g) all-purpose flour. Increase the water to 1 1/4 cups (300 ml) and let the dough rest for 20 minutes.

Storage and Reheating

Store leftover tortillas in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, refrigerate for up to 1 week or freeze as described above. To reheat, warm each tortilla in a dry skillet over medium heat for 15–20 seconds per side, or wrap a stack in a damp paper towel and microwave in 20-second bursts until warm and pliable.

Frequently Asked Questions

Why are my tortillas cracking when I roll them? The dough may be too dry. Add a little more water, a teaspoon at a time, and make sure to rest the dough for the full 15 minutes. Also, rolling on a lightly floured surface helps prevent sticking.

Can I use butter instead of oil or lard? Yes, but butter has a lower melting point and a higher water content, which can make the tortillas slightly less tender. Use the same amount by weight (75 g) and cut it into the flour cold.

How do I get my tortillas to stay soft after they cool? The steam step is crucial: keep them covered with a towel while they cool. If they stiffen, reheat with a damp paper towel in the microwave.

Can I make these tortillas without a rolling pin? Yes, you can press them with a tortilla press lined with plastic wrap, but you will need to make smaller balls (about 60 g) for a 10-inch tortilla. The texture will be slightly different but still good.

Why do my tortillas have bubbles? Bubbles are normal and desirable—they create the light, airy pockets that make tortillas pliable. If you see large bubbles, you can gently press them down with a spatula while cooking.

Can I double the recipe? Absolutely. The recipe scales easily; just make sure to rest the dough in two batches if your bowl is small. Cooked tortillas can be kept warm in a 200°F (93°C) oven while you finish the batch.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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