Mexican Whole Wheat Flour Tortillas

Mexican Whole Wheat Flour Tortillas

Mexican tortillas perfect for any recipe. They freeze well. This recipe gotten from all recipes the author learned from watching her mom in Mexico, and experimented to come up with this recipe because the mother didn’t even know how much of every ingredient used. Great to do with kids on the weekend, and you can enjoy anytime.

Ingredients

1 c all-purpose flour
4 c whole wheat bread flour
½ c shortening
2 tsp salt
1 ½ c boiling water
All purpose flour for rolling

Directions

In a large bowl, stir together the flours 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 oz 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.

Nutrition Info servings 18
Amount per serving
Cal 179; Total Fat 6.3 g; Sodium 261; Carb 27.3; dietary fiber 3.5; Protein 4.7

Submitted by Patty