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Mexican Whole Wheat Flour Tortillas

Mexican Whole Wheat Flour Tortillas

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Claudia

I learned this recipe 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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Original recipe yields 18 servings

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Nutrition

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  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 261 mg
  • 10%

Based on a 2,000 calorie diet

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.
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Reviews

WILSONWIFE
379
1/29/2004

This recipe makes great tortillas. Knowing to rest the dough makes all the difference--the tortillas roll paper thin! I used Olive Oil in place of shortening and it worked fine--no hydrogenated fat that way. I also cut the salt to one tablespoon and it was still very salty. I'd say two teaspoons would be sufficient.

Sam
339
2/8/2004

Great! I'll never buy tortillas again. Very easy recipe. The only tips I have is to watch the cooking time - too long and it gets crispy (softer is better), so make sure it's high heat and fast. Also, makes great healthy tortilla chips when cut into wedges and toasted in the oven around 225.

jhm
250
1/16/2007

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!