recipe reviews for:

Mexican Whole Wheat Flour Tortillas

“Mexican tortillas perfect for fajitas, quesadillas, Mexican pizzas, burritos, nachos. They freeze well. Just stuff them with anything you may have on hand! This recipe, I learned from watching my Mom in Mexico, however, nobody (not even my Mom) knows how much of every ingredient you are supposed to use, so I experimented with different amounts of ingredients and came up with this one, which is pretty good and not so loaded with fat. This is great to do with kids on the weekend, and something you can enjoy anytime!”

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Reviewed: Nov. 21, 2008

I grew up in Texas where the tortillas we awesome. Now I live in the Midwest and have to buy them from the grocery store. Yuck. These tortillas were easy and delicious. I'm never buying those crummy storetillas again!! Thanks.

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prgr2007

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Reviewed: Nov. 12, 2008

These are very very good. I use all white flour. I've made them twice now. The first time I had too much flour down when I rolled them so they tasted to floury. The second time I didn't get them rolled thin enough and my family didn't like them as much. I think 1-2 hours is perfect to let them rest. The last time I let them rest for 6 hours and I think they were too dried out to get them thin enough.

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Tracy in Ohio

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Reviewed: Nov. 7, 2008

These were good and easy to make. It was my first try at making tortillas and they came out good, the hardest issue for me was knowing when to flip them while cooking and I did have a bit of a hard time rolling but I tack that up to my inexperience in making them. I will definitely make these again.

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Tanya

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2008

The best tortillas I've ever tasted. I make 1/2 recipe at a time which gives me 9-10 tortillas. I like it better with more white flour so here's my version of this great recipe: 1.5 C whole wheat flour 1 C all purpose flour 1 t salt 1/4 t baking soda .5 C canola oil 3/4 C boiling water (in the microwave 1.5 min) I make 9-10 balls and put them on a cookie sheet under a towel, let rest for 1-2 h. Then I fatten the roll with my hand (on papertowel to absorb any extra oil), then roll paper thin on lightly floured counter (I also put some flour on the rolling pin). I have my stove on high heat (#5, and a round griddle) and these only take 15-20 sec per side to bubble a bit and get a few darker brown marks. They are so good that I eat them as snacks with no filling and my 2-year-old loves them too. I'll try them with scrambled eggs & salsa next time. Thank you for this recipe, I'll keep it forever.

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hooked on recipes

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2008

We searched out this recipe while we were participating in a Daniel Fast, and used only whole wheat flour, olive oil, salt and water and they rolled out great, and were as good as could be expected with the ingredients we were limited to. We plan to play around with the flour ratios and find a new healthy and tastey alternative to store bought tortillas. Can't wait to get a tortilla press! I was mainly impressed that they rolled out so nicely and the recipe actually worked for me, I usually mess up toasting bread!

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Erica

Cooking Level: Beginning

Home Town: Broken Arrow, Oklahoma, USA

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Reviewed: Oct. 3, 2008

These turned out great and were so easy to do! Mine cracked a little so they didn't always make perfect circles when I rolled them out. I'm just going to spray cooking spray over the tops of the balls when I let them sit.

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Annie

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Reviewed: Sep. 21, 2008

I made these first try - worked like a charm. The recipe was really easy and the results were delish! When storing them in the fridge, they can get a bit crumbly. MUCH better than store bought.

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TK101CHIC

Cooking Level: Intermediate

Home Town: Lisbon Falls, Maine, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Sep. 13, 2008

I made these ahead of time for an enchillada recipe and they were great when they came straight off the pan but after a while they became so stiff that when I tried to roll the enchillada sauce in them they broke. However no one noticed this since they were smothered in taco sauce and MEGA CHEESE! lol. I'm going to try to roll them thinner next time, maybe that will help. Thanks!

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melanie

Cooking Level: Expert

Home Town: Northampton, Massachusetts, USA

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Reviewed: Sep. 13, 2008

Good recipe, wish I had used only white flour though because whole wheat... well, it tastes like whole wheat flour. :P Also I'll have to figure a way to make those buggers ROUND! But overall, I'm really glad of the way they turned out and I'll make them again - with just white flour. Thanks a bunch. Oh yes and if the dough seems flaky, just add a bit of water and knead in about half a teaspoon of white flour to prevent it from getting too sticky.

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tibbadee

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Sep. 11, 2008

This are so simple to make, and taste great! I usually make a batch and freeze them for later.

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LisaGest

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Reviewed: Sep. 5, 2008

Loved it! I cut the recipe in 1/2, used canola oil and 1/2 the salt and they were super! Will definitely put this into rotation for our weekly meals. Would be great as burritos, wraps, quesadillas, plain as a snack. Very tasty!

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rosauramiller

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Reviewed: Sep. 2, 2008

This was my first attempt at making tortillas, and they were fantastic!! After reading some reviews, I substituted the shortening with olive oil. I can't wait to go out and buy a tortilla press, which will make the recipe go so much faster. Thanks for such a great recipe!!

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mommyof2

Cooking Level: Intermediate

Living In: San Martin, California, USA

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Reviewed: Aug. 20, 2008

This recipe is a keeper in my book! Like others said, I may never go back to store bought tortillas again! I quartered the recipe since I was only making them for quesadillas and I only had all-purpose flour, (though I wish I had wheat). I let this sit for the minimum time of an hour. They were so thin and soft, yum! My quesadillas turned out great! THANKS!

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culturecooker

Cooking Level: Expert

Home Town: Waynesboro, Pennsylvania, USA

Living In: Kihei, Hawaii, USA

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Reviewed: Aug. 12, 2008

Came out really well. Thanks.

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S. Gumler

Cooking Level: Expert

Home Town: Galveston, Texas, USA

Living In: Granbury, Texas, USA

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Reviewed: Aug. 11, 2008

Love them. Kids love them. Yum.

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cori

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Reviewed: Aug. 3, 2008

These are fantastic. The only problem I had with the recipe is the "high" heat -- I had turned it down after my second tortilla but still left it on the high side and it melted my spatula! I will make these again but I won't keep the heat so high next time.

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magenta321

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2008

These were so easy to make! I didn't have any shortening around, so I used a stick of butter instead. They taste so delightful--just like restaurant-style tortillas only better because they're homemade! I squeezed 33 6" tortillas out of this recipe. I don't know if it's because I used butter instead of shortening, but I required no extra flour to roll them out. Also, I chopped up the butter together with a few spoonfuls of the flour mixture in a food processor before stirring it into the rest of the flour mixture. Saved a lot of time! I will make these again!!

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LubbocKat

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Lubbock, Texas, USA

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Reviewed: Jul. 21, 2008

This recipe was superb. Unlike the other recipe for tortillas those tortillas stayed soft after cooking. And they tasted great as well. Thank you for sharing the recipe.

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Kahori526

Cooking Level: Beginning

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Reviewed: Jul. 13, 2008

I love this recipe, albeit I keep altering it a bit every time I make it. I use olive oil but my I actually omitted it completely in my latest batch of tortillas. I make my tortillas w/ 5 cups of whole wheat flour, 2 tsp salt, and enough boiling water to give me a nice doughy consistency (probably closer to 2 cups to make up for the missing EVOO). This makes for a delicious, healthy, low-fat, soft tortilla!

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KIMBERMARIE

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Reviewed: Jul. 3, 2008

These tortillas were great. We used 1 cup of olive oil, 1 cup whole wheat flour and 4 cups all purpose flour (reversing the flour amounts). Easy to make and definitely worth the trouble.

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