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: Feb. 6, 2008

These are good and easy to make! I did end up having to use a little extra hot water to get the dough smooth.I made ahead of time and let the balls set with a damp cloth till I was ready to make them later in the day.If your worried about the frying and rolling at the same time;roll a few out ahead of time(they wont stick to each other if you stack them).

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TIGERHAWK

Cooking Level: Expert

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Reviewed: Feb. 1, 2008

This recipe makes very good tortillas. My mom cooks the same, but we use 1/3 cup olive oil as a shortening and less salt. You could roll out this dough very thin, the taste is wonderful too.

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Reviewer:

amanecer

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2008

I did everything according to the recipe and let them sit for 8 hours covered before rolling. They rolled well but when I tried to cook them they would burn in spots and not cook in others. I tried everything from different temperatures, different pans, different sizes and thickness of dough. Nothing worked. The golf ball size is also so small you can hardly wrap it. I more than trippled the size in order to get a tortilla large enough to hold one egg. I don't know why it wouldn't cook.

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Jessica

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2008

These are sooo delish. I used 1/2 cup of canola oil instead of the shortening,and all wheat flour. These were soo easy. I used my chef tony non stick mat and just rolled them out one at a time. By the time I finished rolling one out the tortilla in the pan was ready to be flipped. about 5-10 seconds on the second side...remove it from the pan and put the next one waiting on the mat into the pan. It was a very relaxing assembly line process. In order to get burrito sized tortillas make sure that your balls of dough are the size of a large meatball (about 1 1/2 to 2 golf balls). This makes 10 to 12 burrito sized tortillas. It was hard to stop my family from eating them warm right off the plate. I had to make 3 batches to satisfy them and have enough for dinner.

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liesh

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Reviewed: Jan. 24, 2008

We LOVE this recipe. I use all wheat flour and I use raw coconut oil in place of the oil. I found that a wet cloth over the tortilla balls helps keep them from drying out. Like others have mentioned they roll out super thin.

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Catherine Bennet

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Reviewed: Jan. 19, 2008

Great recipe! Worked like a charm. I didn't make any adjustments or changes. Tastes much better than store bought tortillas.

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msmarieann

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Reviewed: Jan. 3, 2008

This recipe got off to a bad start because we don't have anything like shortening in India. I used a mixture of butter and ghee (clarified butter) as a substitute. Rolling these out were quite the task and I eventually gave up trying to muti-task between rolling and flipping and cooking on the griddle. At the end of it these tasted pretty much like our Indian homemade "paranthas" had we put more ghee in the atta (dough). After a few unscintillating quesadillas I cut the remaining tortillas into strips and put these in the oven for a few minutes to turn them into nachos. No fault of the recipe, but the hardest foods to replicate are always the simplest staples on an ethnic menu.

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Macha

Cooking Level: Intermediate

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Reviewed: Dec. 29, 2007

These came out to perfection! I used these in Quesadillas... and it gave them the perfect homemade Mexican touch. I was very impressed. Just a couple of things I wanted to mention. First of all, the directions are a bit confusing. It sounds like you are supposed to let it cook for 10 seconds (at which point you should see a bubble form) and then you should immediately flip it, letting it cook for 30 seconds... and then flip one more time, letting it cook for yet another 30 seconds. This is incorrect. Here is what you do. Place the tortilla on the griddle and let it sit until you see a bubble form (this can be up to a minute). As soon as you see the bubble, flip it, and let it sit for another 30 seconds. Immediately after you drop the tortilla on the griddle you should already begin rolling out your next one. You should be finished rolling it out by the time both sides of the first one are cooked. One more thing... the surface needs to be more than "lightly floured". If you are not careful, the tortilla will get stuck to your surface, and you will have to begin all over again. Make sure both sides of the tortilla are well floured, and you won't have any problems. All in all, great recipe!

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Reviewer:

Nikki

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Brooklyn, New York, USA

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Reviewed: Dec. 26, 2007

these tasted great. I need tons of practice shaping them and rolling them a bit flatter. The family was impressed to have real live home made tortillas come out of my kitchen :-)

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Felicia

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Reviewed: Dec. 18, 2007

I have made this recipe several times with different variations of wheat and all purpouse flour and they always turn out great. Just as good as the ones I have tried in Mexico and several border town tortillarias. A word from the wise, tortilla making takes a few tries to get right so don't be discouraged if they don't come out just right the first time, try and try again!

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5 users found this review helpful

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DELFAMILY

Cooking Level: Expert

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Reviewed: Dec. 3, 2007

Great recipe! Everyone loved them. I couldn't even stop eating them plain! They do taste a bit fatty with all the shortening so I think I will try Olive oil next time as someone else recommened.

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Coral

Cooking Level: Intermediate

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Nov. 28, 2007

I tried this recipe for the first time the other day. I never made tortillas before, so I didn't know what to expect. I discovered that you have to add an additional 2/3 cup water and 1/4 cup shortening (on top of what is called for in the original recipe). Otherwise the result was perfect! Also, I formed balls that were slightly larger than a golf ball. After rolling them out, I laid down a plate over them and cut a round shape out by tracing around the plate, with a knife, for perfectly shaped tortillas! :)

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Redshakespr

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Reviewed: Nov. 18, 2007

I replaced the all-purpose and whole wheat flour with unbleached spelt flour. They turned out delicious and had perfect texture. Thank you for the recipe - it's going into the permanent collection!

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Reviewer:

chvickers

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 17, 2007

Great, easy recipe! I will never have to buy tortillas again!

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xmts

Cooking Level: Intermediate

Living In: Kobe, Hyogo, Japan

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Reviewed: Nov. 5, 2007

Awesome Recipe! I use it all the time. Except instead of wheat flour, I'll use spelt. Adding a bit of cinnamon gives the tortillas a desert taste that goes great with honey.

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Reviewer:

Ellisse

Cooking Level: Intermediate

Home Town: Redmond, Oregon, USA

Living In: Bend, Oregon, USA

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Reviewed: Oct. 18, 2007

These were an absolutely wonderful find! I have been looking for a way to make a healthier tortilla since my husband cannot have white bread. I used all whole wheat flour for his benefit, and omitted the salt (we haven't used it in years). I also followed another reviewer's advice and used olive oil instead of shortening. My family loves these tortillas and we have them often. Thank you!

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ForceOfNature

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Oct. 16, 2007

Great recipe. I did not have whole wheat bread flour, so I just used all-purpose whole wheat flour and added some gluten (just replace one teaspon of each cup of flour for one teaspoon of gluten). Thanks for sharing!

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Val-Panama

Cooking Level: Expert

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Reviewed: Oct. 16, 2007

This was my first time making tortillas, and they turned out very good despite one of my evil burners going haywire on me. I substituted olive oil and used half all purpose flour and half wheat flour. I found I had to add a lot more water in to get the dough to become doughy, though. I would try these again... perhaps with a better stovetop!

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LoraineT

Cooking Level: Intermediate

Home Town: Carlsbad, New Mexico, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Sep. 16, 2007

This was my first time making tortillas and they were so easy to make. They are so tasty and much better than store bought.

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Amber

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Reviewed: Sep. 3, 2007

I have done the "healthy" way and the "unhealthy" way of making these tortillas and they both turn out great! There is some effort that goes into making these tortillas, but they are so worth it. I like the idea that I know exactly what is going into my mouth when I make these tortillas. I also think this would be a really fun activity to do with my students! I make these all the time!

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