Whole Wheat Chipotle Tortillas

Pile of Whole Wheat Chipotle Tortillas

Pile of Whole Wheat Chipotle TortillasI’m not ready to give up on my fancy-schmancy tortilla press…yet…but the other night when I needed some fresh tortillas to go with scrambled tofu rancheros, I went old school.  Firing up the press seemed like too much of a hassle.  Yeah, I know.  An appliance that is supposed to add convenience to my life is too much of a hassle.  Turns out elbow grease creates a more satisfying (and better-looking) tortilla.  But you all probably knew that already.

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Whole Wheat Chipotle Tortillas

  • Author: Annie
  • Yield: 12 1x

Ingredients

Scale
  • 2 cups whole wheat flour
  • 1 cup AP flour
  • 3/4 tsp. baking powder
  • 1/2 tsp. cumin
  • 3/4 tsp. salt
  • 3/4+ cup cold water
  • 1 tsp. pureed chipotles in adobo sauce (or more, if you like it hot)

Instructions

  1. In the bowl of a food processor, pulse the whole wheat flour, AP flour, baking powder, cumin and salt together. In a measuring cup whisk together the water and pureed chipotles. With the processor running, slowly pour in the chipotle mixture, stopping to clean the sides of the bowl if necessary. I found that I needed just a bit more water to get the dough to come together in a ball.
  2. Remove the dough and knead for about 2 minutes. It should not stick to your hands, so if it does, add flour sparingly. Divide the dough into 12 more or less equal balls, cover with a clean kitchen towel and let rest for about 10 minutes.
  3. Meanwhile, heat up a skillet or two. When ready, lightly flour the counter or a large board and roll out one of the dough balls so that it is very thin. Mine were probably 8″ in diameter. Brush off the excess flour. Lightly spray the skillet with cooking oil and plop in the first tortilla. It should only take a minute or two per side to cook. Remove and either place on a cooling rack (for later) or place tortilla in a towel and wrap it up to keep it warm. Proceed with the remaining 11 balls of dough.

Notes

  • These freeze like a champ.

 

Chipotle in Adobo Sauce

32 thoughts on “Whole Wheat Chipotle Tortillas

  1. Rachel in Veganland

    Wow! There’s nothing like a handmade tortilla to make your dish go from good to superb! Your tofu rancheros looks simply divine! I adore chipotle but have never really cooked with the stuff much myself. you’ve inspired me to make something like this soon!

    Reply
    1. An Unrefined Vegan

      It’s so true! Once you try homemade tortillas, hard to go back to the store bought. I love chipotles, but I’m a heat wimp, so have to go sparingly. I think a dash of chile powder would be good in these as well…

      Reply
  2. keepinitkind

    First the pitas, and now the tortillas! You rock! Homemade tortillas are the best! And I want your tofu rancheros right now. Like, on a plate, in front of me, right now. 😉

    Reply
  3. Richgail Enriquez

    I love that it’s a lot healthier than regular tortillas, not to mention it’s vegan- my kind of food =)

    Reply
  4. bar

    You’re making people who live very close to Mexico very happy with this recipe (well, me, anyway). I’m always so jealous of the little old ladies I see making tortillas, and I loooooove chipotle. Now, I just need to set up shop on the street, and I’ll be set! OMG, vegan street tacos! Hey, that’s a good idea!

    Reply
  5. teknomunk

    Those tortillas look very delicious. I’ve been wanting to try making tortillas from scratch for a while, but haven’t taken the time to do so. I will probably end up trying an adaption of this recipe when I finally do.

    Reply
      1. teknomunk

        Yeah, just made a simple version of them: just the flour, salt, baking powder and water. They are so good. Of the 12 I just made, 5 have already been eaten. Reminds me of the tortillas they made fresh at the Alamo Cafe in San Antonio.

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