Flour, Pure Avocado Oil, Sea Salt and Water

We mill a specialty non-GMO winter wheat into a fine flour.  Instead of bleaching to soften, we naturally age our flour. So, you get the same variety, minimally processed flour that Sonoran Mexicans have been using for their mouthwatering tortillas for centuries. Our low protein flour results in a thin transparent dough that stretches to produce light flaky heavenly tortillas.

Most flour tortillas traditionally use lard, shortening or other saturated fats that are not recommended for your health by the American Heart Association. We chose to use, pure avocado oil, that’s both high in monounsaturated fat and delivers a buttery flavor to our tortillas. Our avocado oil suppliers must meet stringent flavor & purity testing. Unfortunately, we have found most avocado oils sold are cut with other oils. Not ours. Our oil can cost 5x as much as other oils. We think it’s worth it because it materially enhances the taste and nutritionals.

Yes. The type of salt makes a difference. We use specialty ground extra fine sea salt which uniformly disperses through our dough. This results in consistent flavor throughout our tortilla.

The heaviness and mineral content of water can also affect the taste, texture and puffiness of our tortillas. We make sure all water goes through a purification filtration process. So every tortilla has the same taste, texture and chance to puff.