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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!"

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PREP TIME	15 Min
COOK TIME	1 Minute
READY IN	1 Hr 36 Min
Original recipe yield 18 tortillas

SERVINGS

(Help)

Servings
USMETRIC

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

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.
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.
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

Reviewed on Jan. 29, 2004 by WILSONWIFE

This recipe makes great tortillas. Knowing to rest the dough makes all the difference--the... MORE

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

Reviewed on Jan. 29, 2004 by Judi

WOW!!! These tortillas were great. The dough rolled out very thin and the taste was... MORE

Reviewed on Jan. 16, 2007 by jhm

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

jhm
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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30 users found this review helpful

Thank-you, thank-you! My family cooks and measures the same way "a little of that... a pinch... MORE

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

Reviewed on Dec. 29, 2007 by Nikki

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Nikki
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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23 users found this review helpful

These came out to perfection! I used these in Quesadillas... and it gave them the perfect... MORE

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

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

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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