Mesquite Flour Tortillas

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Mesquite flour (or mesquite powder or mesquite meal, as it is sometimes called) is likely a new ingredient to you. I hadn’t heard of mesquite flour before I received a free sample of mesquite flour from Navitas. Because my only association with mesquite was the wood that we use to smoke fish and meat, I kept thinking that mesquite flour was going to taste smokey – it does not.

Mesquite flour is made from the dried and ground pods of the mesquite plant (not the bark) and tastes a bit like walnuts and caramelized sugar. Mesquite is a unique, vibrant flavor worth adding to your arsenal for bread making, pancake making, tortilla making (like I’ll show in this post) and general baking.

Mesquite Flour Tortillas

These mesquite flour tortillas use a combination of whole wheat flour and mesquite flour. Although the tortillas contain no sugar, the mesquite flour lends a sweetness to them that offsets the strong, not-pleasing-to-all-palates flavor of the whole wheat. The tortillas have a rich flavor, but they are mild enough that they won’t clash with your filling – no matter what you choose.

Regardless of whether you make these mesquite flour tortillas or not, I encourage you to try your hand at homemade tortilla making. Your hot-off-the-grill tortillas will be leagues better than the mostly tasteless bagged tortillas at your local supermarket.

Mesquite Flour Tortillas Recipe

I got the recipe for the mesquite flour tortillas from Tucsonivores. The only major change that I made was to leave out the chiles. Here is the recipe in my own words:

Yield: 10 tortillas

  • 1 1/2 cups whole wheat flour
  • 1/2 cup mesquite flour
  • 1 teaspoon salt
  • 3 tablespoons plus 1 teaspoon olive oil
  • 3/4 cup water
  1. In a medium-sized bowl, mix whole wheat flour, mesquite flour, and salt.
  2. Mix in olive oil.
  3. Gradually mix in water.
  4. Knead the dough for about three minutes. It should come together into a big ball.
  5. Cover the bowl and let it sit for thirty minutes.
  6. Separate the big ball into ten smaller balls, as shown above.
  7. Cover and let sit for thirty minutes.
  8. Heat a skillet on medium-low heat.
  9. Roll out a ball to about an 1/8″ thick circle (don’t obsess about this – just make it really thin and roughly circular and you’ll be fine).
Note my non-perfect circle
  1. Put the thin circle into the skillet (I made this in cast iron and I didn’t need to use any butter or oil) and wait for it to bubble. If you’ve made pancakes before, you should be used to this process; the only difference is that the tortillas take much less time. You should be flipping in about thirty seconds.
  2. After the first flip, continue to flip the tortilla every twenty seconds or so for about two minutes. You’ll know that it’s done because the tortilla will have a few brown spots on both sides like the ones in my photos. If you leave the tortillas on any one side for too long, that side may burn.
  3. Repeat with the remaining balls.
  4. Serve the tortillas hot, filled with your favorite meats, cheeses, or veggies or with a smidge of honey butter. If you aren’t eating them immediately, cool them to room temperature and store in an airtight container in the the refrigerator. Prior to serving, reheat in the microwave for ten seconds at a time until warm.

Our Meal

I had to show you the fish tacos Jonathan made with these tortillas. If I get these tacos every time that I make tortillas, I may have to make them more often!

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  1. David NEYLANDsays:

    Have you ever tried to substitude Amaranth Flour/powder for regular wheat flour? I will try , but my wife does not me —STINKUP THE HOUSE—her words.–Should be LET Me

  2. Oma Leesays:

    Very interested in all recipes using mesquite flour

  3. rökflispå grillensays:

    I trust most of the strategies you might have offered for the article. They’re very persuading and will definitely get the job done. Nevertheless, a articles particularly swift instructor can. May you please prolong these folks a tad out of pursuing moment? Just post.

  4. Heather@Cultivated Livessays:

    These were so tasty! I increased the mesquite flour to 3/4 c and added 1/2 c masa and then a shake of cayenne. We devoured them and blogged about it here:

    THANKS for the recipe!

  5. Sairasays:

    it is so nice to see a recipe for a wheat tortillas … well give it a try :-) Thanks for sharing

  6. Frozen Calzonessays:

    I was looking for a new tortilla recipe! I’m going to try this one! THanks again!

  7. My name is Harold...err... Mommysays:

    LOVE it!!! I’m so glad to see a healthy flour tortilla recipe! I generally avoid them all together because of the lard/shortening. Can’t wait to try, and the mesquite sounds very interesting!

  8. Tara @ The Butter Dishsays:

    Never heard of mesquite flour either but it sounds really delicious.
    I love to make all my bread from scratch and have really been wanting to make my own tortilla (have you seen the ingredients in store bought ones…ewww)

    I think with how easy you make these sound I’m ready to delve in. :)

  9. designjrsays:

    I just stumbled on your blog and think it’s great. You’ve given me so many ideas I don’t know where to begin – I’ll definitely be back!

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