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Two flour tortillas filled with shredded beef, sautéed onions, and fresh cilantro, served with a lime wedge.

Ingredients

  • Yields: (90) 7" Tortillas
  • 5 lbs All Purpose Flour
  • 6.5 oz MINOM
  • 9.6 oz Vegetable Shortening
  • 42 oz Cold Water

Flour Tortilla

5 LBS

INSTRUCTIONS:
Place all measured ingredients into Mixer, Mix on Low Speed (1) for 2 minutes, Mix on Medium Speed (2) for 4 minutes until dough is developed. IMMEDIATELY place rounded dough balls on a lined pan & cover with a bun bag for a minimum proof time of 30 minutes (NEVER leave dough balls uncovered). Use All Purpose Flour to lightly dust dough balls prior to dropping in BE&SCO Press (NEVER pre-dust).

For 7″ Tortillas:
Round into 1.5 oz dough balls

For 12″ Tortillas:
Round into 5 oz dough balls

Download Recipe
Two flour tortillas filled with shredded beef, sautéed onions, and fresh cilantro, served with a lime wedge.

Ingredients

  • Yields: (450) 7" Tortillas
  • 25 lbs All Purpose Flour
  • 2 lbs MINOM
  • 48 oz Vegetable Shortening
  • 210 oz Cold Water

Flour Tortilla

25 LBS

INSTRUCTIONS:
Place all measured ingredients into Mixer, Mix on Low Speed (1) for 2 minutes, Mix on Medium Speed (2) for 6 minutes until dough is developed. IMMEDIATELY place rounded dough balls on a lined pan & cover with a bun bag for a minimum proof time of 30 minutes (NEVER leave dough balls uncovered). Use All Purpose Flour to lightly dust dough balls prior to dropping in BE&SCO Press (NEVER pre-dust).

For 7″ Tortillas:
Round into 1.5 oz dough balls

For 12″ Tortillas:
Round into 5 oz dough balls

Download Recipe
Whole wheat tortilla wrap filled with fresh spinach, shredded carrots, sprouts, and other vegetables, served with a green spread.

Ingredients

  • Yields: (450) 7" Tortillas
  • 15 lbs All Purpose Flour
  • 10 lbs Whole Wheat Flour
  • 2 lbs MINOM
  • 12 oz Molasses
  • 48 oz Vegetable Shortening
  • 224 oz Cold Water

Whole Wheat

25 LBS

INSTRUCTIONS:
Place all measured ingredients into Mixer, Mix on Low Speed (1) for 2 minutes, Mix on Medium Speed (2) for 6 minutes until dough is developed. IMMEDIATELY place rounded dough balls on a lined pan & cover with a bun bag for a minimum proof time of 30 minutes (NEVER leave dough balls uncovered). Use All Purpose Flour to lightly dust dough balls prior to dropping in BE&SCO Press (NEVER pre-dust).

For 7″ Tortillas:
Round into 1.5 oz dough balls

For 12″ Tortillas:
Round into 5 oz dough balls

Download Recipe
Southwest-style tortilla wraps filled with a creamy chicken and vegetable mixture, served with a side of greens.

Ingredients

  • Yields: (450) 7" Tortillas
  • 25 lbs All Purpose Flour
  • 2 lbs MINOM
  • 2 oz Garlic Powder
  • 2 oz Paprika
  • 2 oz Cumin
  • 48 oz Vegetable Shortening
  • 210 oz Cold Water

Southwest

25 LBS

INSTRUCTIONS:
Place all measured ingredients into Mixer, Mix on Low Speed (1) for 2 minutes, Mix on Medium Speed (2) for 6 minutes until dough is developed. IMMEDIATELY place rounded dough balls on a lined pan & cover with a bun bag for a minimum proof time of 30 minutes (NEVER leave dough balls uncovered). Use All Purpose Flour to lightly dust dough balls prior to dropping in BE&SCO Press (NEVER pre-dust).

For 7″ Tortillas:
Round into 1.5 oz dough balls

For 12″ Tortillas:
Round into 5 oz dough balls

Download Recipe
Stack of cooked blue corn two grain tortillas on a wooden surface.

Ingredients

  • Yields: (90) 7" Tortillas
  • 3 lbs All Purpose Flour
  • 2 lbs Blue Corn Flour
  • 6 oz MINOM
  • 10 oz Corn Oil
  • 42 oz Cold Water

Blue Corn Two Grain

5 LBS

INSTRUCTIONS:
Place all measured ingredients into Mixer, Mix on Low Speed (1) for 2 minutes, Mix on Medium Speed (2) for 4 minutes until dough is developed. IMMEDIATELY place rounded dough balls on a lined pan & cover with a bun bag for a minimum proof time of 2 hours (NEVER leave dough balls uncovered). Use All Purpose Flour to lightly dust dough balls prior to dropping in BE&SCO Press (NEVER pre-dust).

For 7″ Tortillas:
Round into 1.5 oz dough balls

For 12″ Tortillas:
Round into 5 oz dough balls

Download Recipe