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. 8, 2007

Very tasty Thanks I do need to practice how long they stay on the burner I burned the first one and set the smoke detector off so be sure to not keep them on to long Thanks for a great recipe it is a keeper

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RagstoStitches

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Rigby, Idaho, USA

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Reviewed: Feb. 7, 2007

Loved this recipe! I used 3 cups of wheat and 2 all-purpose flour and substituted canola oil for shortening. They really turned out wonderfully - very soft with a good flavor. I had no problems with them and had fun cooking them with my three-year-old!

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Coney

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Feb. 2, 2007

I also used olive oil in place of shortening, and I only made a third of the recipe. I think next time I will add more water, because the dough was too crumbly to work with. It might be worthwhile to make the whole recipe and then just freeze them because it is tedious to roll all of them out.

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JCH514

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Reviewed: Jan. 30, 2007

I have made these several times now and have been very happy. I will never buy tortillas again. It is so nice knowing exactly what you are eating. I made them again today and decided that tomorrow I am going to buy a tortilla press....that way we can have them more often!

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MGBJERRY

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Reviewed: Jan. 16, 2007

Thank-you, thank-you! My family cooks and measures the same way "a little of that... a pinch of that," etc. Made it extremely difficult for me to perfect my family's tortilla recipe. I was very happy so see your measurements for the ingredients, I had been experimenting for a few months. The only thing I would add is ½ teaspoon of baking soda. Don’t forget to follow the instructions. Mix the shorting with the dry ingredients well and make sure the mixture is consistent before adding the water. I recommend adding ½ of the water first and knead it a little bit, then add the remaining water and knead again. I tried this recipe twice, the first time I was lazy and put all the ingredients in at the same time and paid for it when my tortillas came out hard. The second time with a little patience-- they were perfect. For those of you who have to try this more than once, it’s normal-- flour tortillas are tricky. You might want to start by making 6 (1/3 of the recipe). In step three she uses the word “fry”, but it doesn’t mean use oil, she means cook it by putting on a frying pan (best if it’s a non-stick pan) or a skillet. Good luck!

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jhm

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Reviewed: Jan. 2, 2007

I dared to make this recipe for a dinner party without trying it first. It turned out quite well though my golf sized balls produced 16 six inch tortillas. Our guests were running late, so I put the tortillas in a metal pan lined and covered with foil in a warm oven at 175F for about 35 minutes. When serving the tortillas, I paired it with a Southwestern Tortilla Chicken Soup, and let my guests top their tortillas with guacamole, green onions, cilantro, sour cream, and cheese (or just plain butter) if they wanted it. Overall, a huge success--every last one was eaten.

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CASSANDRAHEARN

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 1, 2007

I have an electric tortilla press/baker which makes these very easy. My husband shuns anything whole wheat so I used 2 c. unbleached and 3 c. whole wheat. He loved them.

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ArmyMom

Cooking Level: Expert

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Reviewed: Dec. 31, 2006

It was really cool to make tortillas myself. The tortillas were a nice texture and tasted great. I used the olive oil instead of the shortening and mixed it all with my kitchenaid. Portioning the dough out the size of golf balls, I got over 30 6-in tortillas. It didn't require any flour for rolling and it was pretty easy to roll out thinly. I used a bowl to cut out neat circles though, because I can't roll into nice circles. In short, tasty and easy recipe. A tortilla press would be awesome to avoid having to roll it all out.

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lovenoodles

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Reviewed: Nov. 21, 2006

I guess I'm too much of a gringa! I couldn't get them rolled out much bigger than 5-6 inches across. Then as soon as it hits the heat from the pan, it shrinks even more. The taste was fine, for thick, flour"y" tortillas. I'm sure if done properly it would be wonderful, but until I have some "authentic" help, I'm gonna stick to store bought.

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pasomomma

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Reviewed: Oct. 11, 2006

Simple yet delicious

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Sarahi

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Reviewed: Sep. 9, 2006

Wow! If I could, I'd give this recipe more than 5 stars! Love it! I have been making these tortillas and experimenting with variations on the amounts of flours (I really like 3 cups of whole wheat flour and 2 cups of all-purpose flour), and I have become quite good at making them. The above combination makes them more easy to roll; I haven't tried the wheat bread flour, as the recipe says, as I haven't been able to find any in my area, but the regular whole wheat seems to work fine. I usually make my own refried beans, some beef or chicken, and add some chili sauce, sour cream and shredded cheese to go with them. My 21-month-old daughter and my husband love them, too. Forgot to mention that I use canola oil in place of the shortening. A bit healthier.

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Kristin

Cooking Level: Intermediate

Home Town: Warren, Ohio, USA

Living In: Canfield, Ohio, USA

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Reviewed: Aug. 7, 2006

These had a good flavor, but not worth the work you have to put into it.

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outnumbered

Home Town: Chicago, Illinois, USA

Living In: Flowery Branch, Georgia, USA

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Reviewed: Aug. 1, 2006

WOW!!! I just made tortillas! All my friends thought I was crazy to even try, but they turned out to be rather fantastic despite my inexperience in making bread-like items. I used olive oil instead of shortening and added more hot water. The only problem I ran into was related to my complete lack of knowledge on bread making. I would have liked more specific information about approximately how long to knead the dough for (I don't know what smooth means in relation to wheat flour). Also, the recipe says to 'fry' but I don't think I was supposed to grease the frying pan, was I? Like I said, I know NOTHING about cooking. So if mine turned out, ANYONE can use this recipe! Thank you so much!

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REBECCASTUBBS

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Reviewed: Jul. 10, 2006

Thank you for the recipe. It was great!!!!

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Dahlia

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Reviewed: Jun. 20, 2006

i'm a novice cook, but i enjoy tinkering around the kitchen. these tortillas were so easy to make! i used APF, and olive oil, as suggested by some. i made half of the original recipe, and rolled out smaller rounds, like 5" across. they're perfect wraps for an in-between snack. goodbye store bought! :)

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the_nayna

Cooking Level: Beginning

Home Town: Manila, National Capital Region, Philippines

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Reviewed: Jun. 9, 2006

I made these last night exactly how the recipe reads and they turned out awesome! I made quesadillas with them and my son raved about how tasty they were. I'll try making them with olive oil next time though just for a healthier variation, otherwise I wouldn't make any major changes.

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JEN1995

Cooking Level: Intermediate

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Jun. 8, 2006

This was my first time making tortillas. Maybe I am just used to the store bought type, but I found these very bland and they took hours to make. For I will admit the recipe produced a dough that was easy to roll out into very thin tortillas. I think they need more flavour. For the time and effort, I will just keep buying tortillas. This recipe made 30 - 8 inch tortillas. At least I got a great workout!

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just_a_girl

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2006

Having married into a latino family, and finding out that getting recipes is very difficult because my mother-in-law cooks with a pinch of this and a little of that, I was very glad to finally get a tortilla recipe that I could make and that would actually turn out! This one is yummy and looks just like my mother-in-law's! I have tried it with different combinations of wheat and white flour and have loved them every time!!

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muttivon6

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Reviewed: May 29, 2006

Seriously the best tortillas I have ever had, and I love being able to make them the exact size I want them to be. I let mine rest for two hours before rolling out and frying and love the flex time. I also used safflower oil rather than lard. Awesome recipe, Claudia.

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