The weekend is coming, how about preparing these beet whole wheat flour tortillas? A recipe with which you can prepare in a much healthier way all kinds of tacos, burritos, fajitas or quesadillas! Surprise everyone with this super colorful new version!
From Mexico, flour tortillas are usually consumed with different types of fillings, resulting in delicious and super tempting meal! Although they can already be found in their whole wheat version in different supermarkets, it is worth learning how to make them at home, without additives or preservatives!
Let’s talk a bit about the recipe:
These beet whole wheat flour tortillas are simple to make, they do not require a lot of experience to prepare. The ingredients are simple and easily accessible in any store. But unlike other flour tortillas recipe, these particularly require an extra step prior to its elaboration.
About the ingredients:
At Integralisimo, the whole wheat flour used is 100% whole grain, fine ground (I don’t use mixes unless I mention it). In general, depending on its brand, it can absorb more or less amount of liquid. For this reason I recommend incorporating them gradually. Keep in mind that the lower the volume is, smaller final product you will get.
Like any traditional recipe, the ingredients to use are the same. The only difference is that in this version, it takes beet puree for its preparation. So the proportions vary because it is a dough with vegetables that provide moisture. Therefore, the amounts of the ingredients are adjusted and modified accordingly.
About beets:
Despite the speed and simplicity of this recipe, this preparation has an extra step. Which is to prepare the beet puree. To do this, you can previously choose to cook the beets or not. However, by having a dense pulp, the convenient would be to boil the necessary time until they soften.
However, if you have a powerful blender, you could save this step. Because you could peel the beets and blend them directly. The machine may find it difficult to work as it is so thick. Therefore, to help this process and that the machine works better, a little water is added. In this way you will get a smooth and homogeneous puree.
About the tortilla dough:
It is a simple dough that requires few ingredients, it is easy and fast to make. As a result, a dry dough is obtained, which is not sticky. The amount of liquid is enough so that the dough is easy to stretch and after cooking, maintain that flexibility that characterizes them. In addition, having a fair amount of liquid will not require excess flour when stretching as well.
In order for the dough to achieve flexibility, it is necessary for gluten to develop and this is achieved with kneading. Because kneading tightens the dough and this makes it difficult to stretch (retract). Therefore, once its preparation is finished, a correct rest is necessary and thus the dough relaxes.
Once the dough is ready to speed up the times in a practical way, it is convenient to divide it into equal portions and make a bun with each of them. Then after the break, proceed to stretch each dough bun in a circular shape and as thinly as possible. When stretching the dough, consider that its size will shrink a bit during cooking.
With this recipe, tortillas can be custom prepared and made to the size of your intended purpose. So depending on the dough´s weight, its final size will vary. If you want to make tacos, between 30-40 grams / 0.066-0.088 pound of masa, fajitas 60-70 grams / 0.132-0.154 pound and burritos 100-110 grams / 0.220-0.242 pound.
About its cooking:
In addition to its easy preparation, its cooking is even more so. To do this, use a hot pan over high heat for 2-5 minutes. Do not cook any longer, so consequently, they are not hard and brittle. In such a way that malleable flour tortillas are obtained, they can be bent and do not break.
Finally, the whole wheat flour tortillas, hot and in the form of a pile, are stored in a food safe plastic bag. In this way, they retain their flexibility and malleability, taking advantage of the absorption of their own moisture that it produces during cooking.
The amount of beet whole wheat flour tortillas that come out will depend on the weight of dough used. With this recipe, the dough was divided into 15 buns of 40 grams / 0.088 pound each. Which were stretched to a size of 17 cm / 6.29 in diameter (approx.). During cooking, its size was reduced 1-2 cm.
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