TORTILLAS, Mexican Whole Wheat Flour Tortillas
This recipe learned from watching my Mom in Mexico.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 18
bread
main dish
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 cup flour
- 4 cups wheat flour
- 1/2 cup shortening , or oil
- 1 teaspoon salt , or more up to 2 tsps.
- 1 1/2 cups water boiling
- flour , for rolling
- Carbohydrate 26.3959337189723 g
- Cholesterol 2.12593655826441 mg
- Fat 4.26185824597142 g
- Fiber 3.037425881021 g
- Protein 3.41018333621579 g
- Saturated Fat 1.61009357748012 g
- Serving Size 1 1 tortilla (57g)
- Sodium 2.03607407579389 mg
- Sugar 23.3585078379513 g
- Trans Fat 0.300696391066563 g
- Calories 151 calories
My mother taught me how to make these Mexican Whole Wheat Flour Tortillas when I was growing up in Mexico. They are so simple to make and taste amazing! I love using them for tacos, burritos, and quesadillas.
The best part about these tortillas is that they are made with whole wheat flour, which makes them a healthier option than traditional white flour tortillas. They are also low in calories and fat, so you can enjoy them without guilt.
If you are looking for a delicious and healthy tortilla recipe, this is the one for you! I promise you will not be disappointed.
Here are some tips for making the best Mexican Whole Wheat Flour Tortillas:
- Make sure to use boiling water when you are making the dough. This will help the tortillas to be soft and pliable.
- Knead the dough until it is smooth and elastic. This will help the tortillas to be strong and durable.
- Roll out the tortillas to your desired thickness. I like to roll mine out to about 1/8-inch thick.
- Cook the tortillas on a hot griddle or frying pan. This will help them to get nice and crispy.
- Enjoy your tortillas with your favorite fillings!
Step-by-step
- 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.
