Over a century ago, our founder, El Viejo, began milling a superior-quality flour, which made exquisite tortillas. He named this flour La Paloma White wings, after the beautiful white-winged dove, a symbol of goodness and purity. Today, La Paloma white wings is one of Texas most trusted brands, a family tradition, passed down from generation to generation. For delicious, authentic tortillas, you can always trust La Paloma White Wings.

Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm Oil, Corn Syrup Solids, Contains Less Than 2% Of: Salt, Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate, Sodium Caseinate, Mono & Diglycerides.

Tortillas: 2 cups White Wings Flour Tortilla Mix; 1/2 cup warm water. Preheat griddle to 400-425 degrees F. Add warm water to tortilla mix in a large bowl. Mix well. Knead for about 5 minutes until dough is smooth and elastic. If dough appears sticky, add a little more mix. Cover dough with a damp cloth and let rest 15 minutes. Divide dough into 8 portions. Roll out on a lightly floured surface to 1/8-inch thickness. Cook 1-1/2 minutes on each side until lightly browned. Makes: 8 tortillas. Bunueols: 2 eggs; 4 cups White Wings Flour Tortilla Mix; 1/4 cup sugar; 3/4 cup milk; 1/4 cup butter, melted; vegetable oil for frying cinnamon and sugar mixture. Preheat oil to 375 degrees F. Beat eggs well in a large bowl. Stir in milk. Stir tortilla mix and sugar gradually into mixture; add butter. Turn onto a lightly floured surface and knead gently (3 to 5 minutes) until dough is smooth and elastic. Divide into 24 balls. Roll out into 6-inch circles. Fry in deep, hot oil until browned on both sides. Drain on paper towels and sprinkle with cinnamon and sugar mixture. Makes 24 bunueols.