These are excellent! I didn't even use pastry flour because i didn't have it. All i had was my homeground whole wheat flour with some of the bran sifted out. i didn't add much salt either as i am using for my 11 month old. I also used goats milk & vinegar instead of buttermilk. Excellent flavor & nice crispy texture on the outside. If i wanted them thicker & fluffier, i'd add a little more flour to the batter & possibly some more baking soda.

Reviewed On: Oct. 13, 2009

This is awesome! I never thought to do mexican style. I do Pizza this way & call it "Torpizzas". for the one reviewer who wishes it was crispier... bake the tortillas at 350 for 15 minutes FIRST... the tortillas come out brownish & crispy. THEN add the toppings & bake again until they are warmed/melted. TIP: when prebaking the tortillas... put them directly on the rack & to prevent them from bubbling up, put a lightweight cookiesheet or cooling rack on top of them. Flip mid-bake.

Reviewed On: Oct. 7, 2009

My husband LOVED this stew! I made it just like the recipe only using fresh tomatoes & herbs & the leftover fresh red salsa my husband had made the day before. It was incredible. Quite spicy, so i put sour cream in mine & ate alternating bites of cornbread. I also added 1/2 C elbow macaroni & let that cook the whole time with the rest of the stew. I doubled the recipe because i had extra meat. DELICIOUS! We'll be having this again!

Reviewed On: Sep. 8, 2009