What Mexicans use for flour tortillas?

While there are various types of flour used for tortillas, the most common one used for flour tortillas in Mexico is "harina de trigo" (wheat flour).

This flour is typically a low-protein, all-purpose flour, similar to what you might find in the United States. It's specifically chosen for its ability to create a soft and pliable tortilla that can be easily rolled and cooked.

While there are other types of flour that can be used, such as:

* "Harina de maíz" (corn flour): This is used for corn tortillas, a staple in Mexican cuisine.

* Whole wheat flour: This is sometimes used for a healthier option, but it can create a denser tortilla.

* Gluten-free flours: These can be used by people with gluten sensitivities or celiac disease, but they may require special techniques to achieve a good texture.

However, the most common and traditional flour for making flour tortillas in Mexico remains "harina de trigo".