Whole Wheat Tortilla Shells

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Every Tuesday at our house is Taco Tuesday.  No pun intended for Taco John’s!!!!

I’ve been really trying to cut out processed foods as much as I can.  Yes, I still make my weekly trip to Zantigo after church but that sure doesn’t count!!!  I may have to go there a bit less, but I can’t cut out everything.

On Facebook I found a site that is called “100 Days of Real Food”.  Which is where I happen to find this awesome recipe!  I’ve made the refried beans as well and they are so good.   You may not be a label reader but I have been.  And I’m not sure if it was this site that I read this or if I saw it elsewhere, but it said that if there are 5 ingredients that you cannot pronounce then you shouldn’t eat it!  I feel that way about food and products that I use on a daily basis now.

This recipe has only 4 ingredients in it.  AND I know how to pronounce them and I know what they are!

I was a bit concerned if the grandkids were going to like the texture and taste of the wheat but I gave it a try anyways.  Khali isn’t a fan of eating any shell that I give her on taco night.  She wants the cheese only.  Just give me the cheese and the black olives.  Caleb didn’t care for it but ate it anyways.  And Brooklyn ate it and liked it just like me!

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Here is my dog, Clyde.  He thinks that by some chance he’s going to be eating that dough.  He was sadly wrong.  Sorry buddy.

I don’t have a tortilla press but I sure wished I did.  I have made these twice now and I had a hard time getting them to form into a circle.  Last night, by the advise of my friend, Heidi, I place the dough between two pieces of parchment paper and used a pan to flatten them.  That gave them the shape, then I rolled just a bit to thin them out.

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After you get the dough formed into the log you want to cut them into 12 pieces.

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Flatten them out a bit and let them sit for about an hour.  I have to make sure that dog of mine is kept from anything sitting out.  He sees it, he’ll find a way to make it into his mouth.

I was really surprised at how good these were.  They had great flavor (I did add a bit of garlic salt to the dough the 2nd time I made this).    I love tacos.  And usually I have mine with hard shells but as I said I’m trying to do a little bit better with knowing what is in the food I’m putting in the family’s belly.  I made the taco seasoning as well.  But maybe I’ll give hard shells a try!!!!!

Whole Wheat Tortilla Shells
Recipe Type: Tacos
Cuisine: Mexican
Author: Patricia
Ingredients
  • 2½ cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
  • ½ cup oil (I used avocado oil)
  • 1 teaspoon salt
  • 1 cup warm water (heat in the microwave for 1 min)
Instructions
  1. In the bowl of a heavy-duty mixer set with a dough hook, pour in the flour, oil and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. Scrape the sides as needed. If your hand-held mixer comes with dough hooks those can be used as well.
  2. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
  3. Take out the dough and divide it into 12 equal sized pieces. I do this by making the dough into a big log shape that is about 8 – 10 inches long. Then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have 12 pieces.
  4. Using the palms of your hand roll each piece into a round ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.
  5. Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.
  6. On a lightly floured board or counter top, use a rolling pin to turn each ball into a 8 to 10 inch flat circle (measure against your recipe if printed on a 8.5X11 sheet of paper). Be careful not to use more than a teaspoon or two of flour when rolling out each ball into a tortilla because too much excess flour will burn in the pan.
  7. Grease the pan with a touch of oil (or ghee) and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze.

Back to the shells at hand… These are pretty good and better for you.  I recommend you go to the site that I got this recipe and take a look around.  I’ve done the refried beans as well, as I’ve said.  Those are amazing with the tacos.

Enjoy!!

Patricia – Two Girls Cooking 😉

Source

100 Days of Real Food

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