Esta entrada también está disponible en: 
Español
I present to you these incredible flour pumpkin tortillas! A recipe that combines flavor, color and nutrients! A magnificent idea to prepare all kinds of tacos, burritos, fajitas or quesadillas! With no doubt, you will surprise everyone with this nutritious and healthy new version!
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 advisable to cook the pumpkin in such a way that 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 class 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 sufficient so that the dough is easy to stretch and that after cooking it maintains that flexibility that characterizes it. In addition, having a fair amount won’t demand excess flour when rolling out 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, we proceed to stretch each dough bun in a circular shape and as thin 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. They are not cooked for a long time. Thus, consequently, they are not hard or 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 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 the post 👇
Do not forget to follow me on social networks to know the latest news about my recipes!
Visit my exclusive whole grain recipes website Integralisimo. For sweets recipes, Locos Por Los Dulces and for vegan recipes, Veganisimos.
