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Mexican Whole Wheat Flour Tortillas

SUBMITTED BY: Claudia PHOTO BY: Laura

"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!"
RECIPE RATING:
The reviewer gave this recipe 162 stars. This recipe average a 4.6 star rating.
Read Reviews (145)
PREP TIME  15 Min
COOK TIME  1 Minute
READY IN  1 Hr 36 Min
Original recipe yield 18 tortillas

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 cup all-purpose flour
  • 4 cups whole wheat bread flour
  • 1/2 cup shortening
  • 2 teaspoons salt
  • 1 1/2 cups boiling water
  • all-purpose flour for rolling

DIRECTIONS

  1. In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
  2. Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
  3. Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.

FOOTNOTE

  • For white Mexican Flour Tortillas, use the same amounts of flour, but using white flour only. Another variation is to use 3/4, 1 cup, or 1 1/4 of vegetable shortening or lard. All these amounts work; I have tried them, but I like to keep things light. I must say the best tasting recipe is the one with all white flour, and 1 1/4 cup lard...of course!
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2004 by WILSONWIFE
This recipe makes great tortillas. Knowing to rest the dough makes all the difference--the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 8, 2004 by Sam
Great! I'll never buy tortillas again. Very easy recipe. The only tips I have is to watch the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2004 by Judi
WOW!!! These tortillas were great. The dough rolled out very thin and the taste was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2007 by jhm
Thank-you, thank-you! My family cooks and measures the same way "a little of that... a pinch... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2004 by ANYA7
I followed this recipe word for word and it was so dry and crumbley, regardless of how much... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2007 by Nikki
These came out to perfection! I used these in Quesadillas... and it gave them the perfect... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2007 by nomadicmommy
These tortillas are great! The advice to let the tortillas sit for at least an hour is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 10, 2003 by IMHUNGRYNOW
This is UNBELIEVABLE! I love this! I too used Olive Oil and used less salt. Although the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by MICHELLE KITCHINGS
I used my stand mixer to mix the flour, salt, and shortening. Then I switched to a dough hook... MORE
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