This recipe learned from watching my Mom in Mexico.
- 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
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.
Swapping all-wheat flour for standard white flour alters the structural integrity of the dough completely, demanding boiling water to hydrate the dense bran particles and gelatinize the starches before the fat is incorporated. Kneading the dough until it completely ceases sticking to bare fingers ensures the gluten network is adequately developed, preventing the finished rounds from tearing during the crucial rolling phase. Resting these formed two-ounce golf-ball portions under a damp cloth for a mandatory one-hour window allows the tight gluten strands to relax fully, which stops the dough from aggressively springing back into a thick disk when pressed by a rolling pin. Because whole wheat flour contains sharp bran flecks that naturally inhibit smooth stretching, applying steady, even downward pressure rather than frantic sawing motions yields uniformly thin results.
Pairing and Accompaniments
Pairing these robustly flavored whole wheat tortillas requires foods that hold their own against the nutty grain profile, making slow-simmered pinto beans, charred flank steak, or dense cotija cheese far better matches than delicate white fish. The earthy notes of the wheat complement deeply savory, acidic braises and pungent salsas that would otherwise overwhelm a neutral, store-bought white flour wrapper. Constructing tacos with these sturdy rounds demands ingredients that release minimal excess moisture, protecting the structural integrity of the base from premature sogginess during the meal.
Storage and Reheating
Storage is straightforward since finished batches freeze exceptionally well for future use, provided each cooked disk is separated by parchment paper to prevent sticking. Reheating frozen tortillas takes only seconds on a hot, dry cast-iron skillet set over high heat, instantly restoring their characteristic flexibility without requiring added oils or fats.
