Mission Extra Grande Burrito Flour Tortillas Recipe

Mission Extra Grande burrito flour tortillas are the oversized, soft, and pliable tortillas that make hearty, fully-loaded burritos possible. This recipe recreates that same large-format tortilla at home, using simple ingredients like flour, baking powder, salt, and fat. The result is a tender, slightly chewy tortilla that wraps around generous fillings without tearing, making it perfect for a satisfying meal.

Ingredients

4 cups (500 g) all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon salt
1/3 cup (75 g) lard or vegetable shortening, at room temperature
1 1/2 cups (355 ml) warm water (about 110°F / 43°C)

Instructions

In a large bowl, whisk together the flour, baking powder, and salt. Add the lard or shortening and cut it in with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Gradually add the warm water, stirring with a wooden spoon until the dough begins to come together. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour; if too dry, add a teaspoon of water at a time.
Divide the dough into 8 equal balls (about 100 g each). Cover them with a damp kitchen towel and let rest for 15 minutes. This relaxes the gluten, making the dough easier to roll.
Heat a large cast-iron skillet or griddle over medium-high heat (about 375°F / 190°C).
On a lightly floured surface, roll one dough ball into a very thin circle, about 12 inches (30 cm) in diameter. Keep the other balls covered while you work.
Carefully transfer the tortilla to the hot skillet. Cook for 30–45 seconds, until bubbles form on the surface and the bottom has light brown spots. Flip and cook for another 20–30 seconds on the second side. Do not overcook, or the tortilla will become crisp and crack when folded.
Transfer the cooked tortilla to a plate and cover with a clean kitchen towel to keep warm and pliable. Repeat with the remaining dough balls.

Tips

For the best texture, use lard or vegetable shortening rather than butter; butter has a lower melting point and can make the tortillas less pliable.
If the tortillas are not rolling out thin enough, let the dough rest longer. A 15-minute rest is minimum; 30 minutes works even better.
Keep cooked tortillas covered with a damp towel. If they dry out, they will crack when folded.
If you don’t have a 12-inch skillet, you can cook the tortillas on a baking sheet in a 500°F (260°C) oven for 2–3 minutes per side, but the stovetop method gives the best char and texture.

Serving Suggestions

Use these tortillas for classic burritos filled with seasoned ground beef, rice, beans, cheese, and salsa. They also work well for giant quesadillas, fajita wraps, or as a base for burrito bowls (served on the side).

Variations

Whole wheat: Substitute 1 cup (125 g) of the all-purpose flour with whole wheat flour. The tortillas will be slightly denser and nuttier.
Herb-infused: Add 1 tablespoon of dried oregano or cilantro to the dry ingredients for a flavorful twist.
Gluten-free: Use a 1:1 gluten-free flour blend that contains xanthan gum. The dough may be stickier; add extra flour as needed.

Storage and Reheating

Store leftover tortillas in an airtight container or zip-top bag at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, stack tortillas with parchment paper between each, place in a freezer-safe bag, and freeze for up to 3 months. Reheat frozen or refrigerated tortillas on a hot skillet for 15–20 seconds per side, or wrap in a damp paper towel and microwave for 20–30 seconds until warm and pliable.

Frequently Asked Questions

Can I use butter instead of lard? Yes, but the tortillas will be slightly less pliable and may have a richer flavor. Use the same amount of butter, but make sure it is cold and cut into small pieces.

Why are my tortillas cracking when I fold them? This usually happens when the dough is too dry or the tortillas are overcooked. Make sure to rest the dough, roll thinly, and cook just until spots appear. Also, keep them covered with a damp towel after cooking.

Can I make the dough ahead of time? Yes, you can refrigerate the dough, covered, for up to 24 hours. Let it come to room temperature before rolling.

How do I get them perfectly round? Rolling in a circle takes practice. Start by flattening the ball into a disc, then roll from the center outward, rotating the dough a quarter turn after each roll. Use a plate as a guide if needed.

What if I don’t have a cast-iron skillet? Any heavy-bottomed skillet or griddle works. Non-stick is fine, but avoid cooking on too high heat, which can burn the tortillas before they cook through.

Can I use these for smaller tacos? Absolutely. Divide the dough into 12 balls for 8-inch tortillas, or 16 for 6-inch. Adjust cooking time slightly—smaller tortillas cook faster.

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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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