Whole Wheat Flour Tortillas

  • 2 c. wheat Flour         
  • 1 1/2 tsp. salt
  • 2 tsp. Baking powder   
  • 1 TBLS. Shortening

Mix well with fork, breaking up shortening. Add approx. 3/4 c. very hot water a little at a time, until mixture looks like a dough.  On floured surface roll out thin tortillas. Cook on hot griddle about a 1min. each side.

Place spoonful of bean mixture on center of each tortilla. Optional-sprinkle with onion and cheese. Fold opposite sides of tortillas on top twice forming square packets.  Place fold sides down on non-stick pan.  Cook over low heat 3 to 5 min. on each side until heated through and tortilla is crispy. Top with sour cream, salsa, lettuce  or whatever you like. Also great as a dip.

Recipe via Meg Erekson

Guadalupe’s Tortilla’s

  • 8 cups flour
  • 2 tsp. salt
  • 1 tea. Baking powder

Mix together with hands. Add 1 ½ c. shortening (can use less, but won’t be as soft)

  • Add 3 cups luke warm water.

Mix all ingredients in a large bowl. Knead until pliable. Pinch off pieces about 2 inches in diameter and roll out o 6″-8″ round tortillas. Cook in a dry cast iron skillet or on a griddle. Cook on each side until the bubbles that form are browned. (about  2 minutes total. Only turn 3 times. Makes about 30.  You can freeze tortilla’s if you put a napkin in between each.

Recipe via Guadalupe