Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Mexican Whole Wheat Flour Tortillas Recipe
Mexican whole wheat flour tortillas represent authentic family recipe learned by watching mom in Mexico, though nobody, not even mom, knows exact measurements for this intuitive preparation. This traditional recipe demonstrates how Mexican cooking often relies on feel and experience rather than precise measurements while still producing consistent, delicious results. The whole wheat approach adds nutrition while maintaining authentic texture and flavor that connects to family heritage.
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!
Prep Time:
15 mins
Cook Time:
1 mins
Additional Time:
1 hr 20 mins
Total Time:
1 hr 36 mins
Servings:
18
Yield:
18 tortillas
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Ingredients
1 cup all-purpose flour
4 cups whole wheat bread flour
½ cup shortening
2 teaspoons salt
1 ½ 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.
Cook’s Note
For white Mexican flour tortillas, use the same amounts of flour, but use white flour only.
Another variation is to use 3/4 cup, 1 cup, or 1 1/4 cups 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 cups lard, of course!
Nutrition Facts (per serving)
| 179 | Calories |
| 6g | Fat |
| 27g | Carbs |
| 5g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 18 | |
| Calories 179 | |
| % Daily Value * | |
| Total Fat 6g | 8% |
| Saturated Fat 2g | 8% |
| Sodium 261mg | 11% |
| Total Carbohydrate 27g | 10% |
| Dietary Fiber 4g | 13% |
| Total Sugars 0g | |
| Protein 5g | 9% |
| Calcium 11mg | 1% |
| Iron 2mg | 8% |
| Potassium 119mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
