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Flour Tortillas, Tacos, Tacos Chips and Bowls


When made from Wheat flour instead of  Masa Harina, the tortilla is called ‘Flour Tortilla’. Method of making is the same as for Tortillas (recipe in this blog); just replace Masa Harina with wheat flour. All over Asia, from the Mediterranean to China, the unleavened breads made (including the Indian ‘Phulkas’) are similar to the Flour Tortillas. The difference being that flour tortillas are smaller and finer in thickness. The Flour Tortilla is also of Mexican/Latin American origin. Corn tortillas have double the fiber content of flour tortillas. A 6-inch corn tortilla contains about 2 grams of fiber while a flour tortilla of the same size contains less than 1 gram of fiber.

Flour tortillas are eaten with meat dishes, cheese and the like and used to


make tacos, burritos, and quesadillas. In the United States of America, Flour tortillas are also used to make various wraps, they are also eaten with fajitas (strips of beef skirt), casseroles stews, to make sandwiches and hot dogs.

Honduras is well known for using wheat flour tortillas to make baleadas; which consists of a wheat flour tortilla, folded in half, with various items (beans, cream, scrambled eggs) put inside.

Many restaurants serve Flour tortillas with dishes that may or may not be Latin American/Mexican.

TACO SHELLS are Flour Tortillas fried in oil.


Recipe: Take each flour tortilla place it in a hot griddle/ pan painted with oil.  When the side turns brown, flip the tortilla and then immediately fold in half keeping the browned side inside the fold. Remove and cool the Taco.

To make TACOS BOWLS, place the tortilla painted with oil on both sides, in an oven proof bowl and bake crisp to form a bowl.

If you want a soft Bowl, take the two diametrically opposite ends of a tortilla, fold to form a pleat and pin with a tooth pick.

TORTILLA CHIPS are easily made by cutting the Flour tortilla into strips or bite sized pieces (any shape you fancy) and deep frying these crisp, in your preferred oil or fat. Remember to turn the chips so that they brown evenly.


Coat the tortilla on both sides with your preferred oil/fat, cut in strips and brown these crisp in an oven at 375 degrees.

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