Good Recipe, glad I doubled. I mixed in a pinch of salt in with the sugar before I put it in the pan. I then waited a couple seconds before putting in the corn kernals. Just remember if you do this on the stove keep sliding the pan across the burner to keep from having burnt popcorn. I saw some reviews saying 3 seconds on and 3 seconds off the burner, never tried that method, I continuously shake the pan(side to side and back and forth, always having contact with the burner) to avoid burning.

Reviewed On: Mar. 12, 2009

Exactly what I was looking for, I made this in the slow cooker and I doubled the salsa and tomato sauce. I also added half of a can of diced tomatoes with the juice, and onions. I put in the chicken still frozen and seasoned to my taste. I cooked it on high for about 4 hours then shredded the chicken and turned the heat to keep warm until ready to eat.

Reviewed On: Mar. 1, 2009

I scaled the recipe down to half which should have made 30 servings, but I only ended up with 11 tortillas,that were about 7 inches, and I did use golf ball size amounts of dough. The flavor and the texture were wonderful. Thank you for the great recipe!

Reviewed On: Mar. 1, 2009