I present to you these incredible flour and pumpkin tortillas! A recipe that combines flavor, color and nutrients! A great idea to prepare all kinds of tacos, burritos, fajitas or quesadillas! Without a doubt, you are going to surprise everyone with this new version, much more nutritious and healthy!
From Mexican origin, the flour tortillas are filled with different ingredients, resulting in a delicious and super tempting meal! Although they can already be found in their classic version in different supermarkets, it is worth learning how to make them at home, without additives or preservatives!
Let’s talk about the recipe:
Like any traditional recipe, the ingredients to be used are the same, simple and easily accessible in any store. The only difference is that in this version it has pumpkin puree for its preparation as well. Therefore, the proportions of the ingredients vary and modify accordingly.
About the pumpkin:
The pumpkin is used cooked and in puree form. In this way, a smooth and homogeneous result is obtained in the tortillas. It is recommended to cook the pumpkin in a way in which it does not lose flavor or absorb more liquid than it already has naturally. Therefore, the best way would be baked or steamed.
Preferably I cook it in the oven because its flavor is enhanced by losing most of its liquid. However, the success of any recipe that is made with vegetables will depend on the flavor or freshness of the vegetable. In addition, the color varies according to the type and kind of pumpkin used.
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 the dough is easy to stretch and then, when it is cooked, it maintains that flexibility that characterizes them. In addition, having a fair amount of liquid will not require excess flour when stretching as well.
For the dough to become flexible it is necessary for gluten to develop and this is achieved by kneading. Kneading tightens the dough and this makes it difficult to stretch (retract). Therefore, once its preparation is finished, a correct rest is necessary for the dough to relax.
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, it proceed to stretch each bun of dough 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, the tortillas can be prepared in a personalized way, made to the size in fusion of their purpose. So depending on the dough weight, its final size will vary. If you want to make tacos between 30-40 grams / 0.066-0.088 pound of dough, fajitas 60-70 grams / 0.132-0.154 pound and burritos 100-110 grams / 0.220-0.242 pound.
About the 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. It is not necessary for cooking too much, as a result, the tortillas are not hard and brittle. In such a way that malleable tortillas are obtained, they can be folded and do not break.
Finally, the 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 flour and pumpkin tortillas that come out will depend on the weight of dough used. With this recipe, the dough was divided into 18 buns of 35 grams / 0.077 pound each. Which were stretched to 17 cm / 6.29 in diameter (approx.). During cooking they shrunk by about 1-2 cm.
Do you have any doubt or suggestion? Write me a comment at the end of this recipe 👇
Don’t forget to follow me on social networks to know the latest news about my recipes!
- All-purpose flour 350 g / 12.35 oz / 3 cups
- Pumpkin puree 200 g / 7.05 oz / 1 cup
- Water 50 ml / ¼ cup / 3 ⅓ tbsp
- Olive Oil 30 ml / 2 tbsp
- Baking powder 12 g / 0.42 oz / 1 tbsp
- Salt 6 g / 1 ⅕ tsp
- In a bowl mix the dry ingredients, flour, salt and baking powder. Add the pumpkin puree. Mix.
- Add the sunflower oil. Incorporate the water little by little. Knead until you get a smooth and soft dough. Make a bun with the dough.
- Divide the dough into equal parts. Make a bun with each of them (16 buns of 35 g / 0.077 pound for tacos of 18 cm / 5.90 in final approx.). Cover with plastic kitchen wrap. Let it rest for 30 minutes in the refrigerator.
- Stretch each dough roll with a rolling pin in a circular shape and as thinly as possible. Sprinkle with whole wheat flour if necessary.
- Cook in a pan at maximum temperature without oil or butter. When you see the bubbles (see photo) turn and cook on the other side for a few more seconds.
- Stack flour tortillas to retain their moisture. Store in an appropriate food bag.
- Add the water little by little (it is not known how much water the pumpkin puree provides).
- You should get a dough that is not dry or sticky to avoid excess flour when stretching.
- To make it easier to stretch the tortillas, the dough is left to rest, otherwise it is made difficult by its retraction.
- The dough buns are covered with plastic bag or kitchen film so do not dry and break when stretching.
- The dough can be prepared the day before. It is saved in the refrigerator, before using it is allowed to temper. In this way, it is not broken or bankrupt when stretching.
- If there are excess flour, after cooking, it does not disappear, it is displayed on the tortilla.
- One way to solve these excess flour is to stretch the dough, then place it between plastic kitchen dividers for a few minutes. This will make the dough absorb that excess flour.
- To speed up the times, given its short cooking time, roll out the dough buns mostly, then cook. Use food dividers so the dough does not dry out.
- Flour tortillas are cooked over high heat.
- They are kept hot in a food-safe bag.
- Consume preferably before 3 days.
- Can be frozen (3 months).