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: 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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Mandy G.

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Reviewed: May 8, 2006

My husband made these tortillas tonight for dinner. Very tasty!!

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LUVS2COOKTOO

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Reviewed: May 1, 2006

I've made this twice now, both times with all white flour (AP), the 1st time with the olive oil substitute and second time with the shortening. Both times they came out really tasty! But i'd have to say, I prefer the shortening because they come out flakier and don't look as translucent as the one with the olive oil. I also had to add a little extra water so the dough came together better. I used a moist towel to cover them while they rested and after cooking, I stacked them on a plastic bag and covered with a moist towel to keep them nice and soft. I will make these again. They are very yummy. I am making chicken enchiladas right now with the batch I made with shortening. Mmmm MMmmm!!

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muzicgirl

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Reviewed: May 1, 2006

Best tortilla recipe I have ever used. I used 2 cups whole weat flour and the rest white flour and it was good. I also used more water as suggested by other reviewers and Canola oil instead of shortening since shortening is not very healthy. I am an American living in South Africa so I use this recipe often to make Tacos and other mexican food for my family!

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KWELI

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Reviewed: Mar. 25, 2006

What a great recipe! I added a couple of tablespoons of rye flour to the whole wheat flour to give the tortillas some chewiness. I followed the recipe exactly and they came out wonderful! I served the tortillas with "curried hummus" recipe from this site as a an appetizer. It was a nice healthy change from the usual chips and dip! I will be making these again and again!

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Mar. 18, 2006

Amazing, i´ve tried a lot of tortilla recipes an none worked. This one is great, the texture is perfect it´s exactly as you said. Thanks.

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pandora

Cooking Level: Intermediate

Home Town: Bogota, Distrito Capital De Bogota, Colombia

Living In: Essen, Nordrhein-Westfalen, Germany

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Reviewed: Mar. 1, 2006

I found this recipe very tastey and super easy. I've recommended it to many of my friends. It will certainly become a favorite! I found that I, as well as many others, had to add a bit more water.It also worked great in my mixer, made the process that much easier.

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madbaker1

Cooking Level: Expert

Living In: Barrie, Ontario, Canada

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Reviewed: Feb. 23, 2006

This recipe was so cool. It was very easy.I made this recipe 7 times this week and tried diferent amounts of water. I found that using 2 cups of water and olive oil instead of shortening gave the best taste and texture to roll out. I am having a youth funraiser at church for a week long field trip. The fundraiser is a Mexican dinner that I am in charge of. This will help keep the cost down, so more money for the kids. YEAH!

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wren

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Reviewed: Jan. 20, 2006

I have made this recipe twice already and it is excellent! I place the dry ingredients and shortening in my food processor and then gradually add the water until the dough is smooth. Like others have posted, I have to add up to an extra 1/4 cup of hot water...I didnt use boiling water either, very hot water works fine too. Also, I place all the dough in a lightly oiled bowl and cover with plastic wrap and let it rest for 30 minutes to an hour. Then I pinch off amounts of dough, roll into a ball, then roll out with a rolling pin. I found this method works best for me.

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CINDY76541

Cooking Level: Intermediate

Home Town: Waco, Texas, USA

Living In: Copperas Cove, Texas, USA

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Reviewed: Jan. 18, 2006

I love this recipe! We have made them several times changing things here and there which not only means they are very tasty, but the recipe is fun to play with. I took the advice of others and used olive oil instead of shortening and I have also used only all-purpose flour instead of the wheat flour (our favorite--we then smother them with honeybutter. Not healthy but very good!). I did find that I needed to add an extra 1/4 cup of water to get the dough the right consitency. I also took the advice of another reviewer and used my heavy duty mixer to mix it all, using the dough hook when I added the water. All in all this is a great recipe! Thanks!

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PARIARIVER

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Reviewed: Jan. 5, 2006

The only change I made to the recipe is sub the all purpose flour for rye flour. The result: TERRIFIC!! It was so easy to roll (unlike other tortilla recipes I've tried), came out soft and really delicious! So far I've only made a wrap with the tortilla. Can't wait to try make other stuff.

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Hartini

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2005

I have never tried to make tortillas before so I started this expecting it to fail (at least for the first few tries). Well, they came out perfectly! The recipe was very easy, and it did not take long at all to knead. I used a blend of olive oil and canolla oil instead of shortening, and used a tortilla press instead of rolling out the dough. My boyfriend said they were better than his Grandmother's! What a compliment. I did have to use almost 2 cups of water to get a smooth dough, but I was expecting to have to play with the recipe a bit. This will be something I will be making often, no more store bought tortillas for this house!

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tamratoo

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Reviewed: Oct. 18, 2005

This recipe is YUM YUM YUM YUM delicioso!!! It is alot of work to make tortillas, no matter what recipe you use. I got my arm workout for the day!! WOO HOOO

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SCARYFAERIE

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Reviewed: Sep. 6, 2005

Delicious! I used half whole wheat pastry flour and half white (bread machine) flour and extra light tasting olive oil for the fat. My kids devoured these!

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JANMC4

Home Town: Tacoma, Washington, USA

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Reviewed: Aug. 2, 2005

Before I found this recipe I used to have to ask my mother for her recipe, which she could never remember, whenever I wanted to make tortillas. Now I can just use this recipe which is healthier. I use Smart Balance shortening, stone ground whole wheat flour and sometimes bread flour for the AP when I run out. I usually make 1.5 ounce dough balls so I end up with about 24 tortillas.

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Lisa

Living In: Houston, Texas, USA

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Reviewed: Jun. 29, 2005

When I made these they were still crumbly after I added the water. I pressed on and followed the directions and the tortillas turned out great! These are delicious dipped in homemade salsa.

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TEXASBAKER

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Reviewed: May 9, 2005

these were ok, too crumbly, needed something more

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EMMYJAYNE

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Reviewed: May 4, 2005

These were so easy and delicous too! Iloved how they had less fat and used whole wheat flour. I used my electric mixer to do the kneading for me and they worked out fine. I added some ground cumin, just for some more excitment, and make them a bit larger than in the directions. I will never buy tortillas from a store again! Thanks Claudia!

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