Sorry, this is not ''the REAL thing'' it is ''the EASY thing''. The REAL thing requires a lengthy process which involves cooking the kernels in slaked lime and leaving them to soak overnight. Then you use a special stone mortar to grind the hulled kernels to make masa, and then you make the tortilla. This is a decent recipe for those who do not have the time, patience, or drive to make REAL tortillas. And, though this recipe doesn't taste so bad, it doesn't come close to deserving the description of ''real corn tortillas''. The flavors and aroma of the two is VERY different. My tips for doing THESE easy tortillas is use 2 cups of cold water to 2 cups of the instant masa flour mix and a pinch of salt, you might think this is quite wet but the trick is to keep kneading the masa vigorously for about 5-10 min. The masa flour mix absorbs water very well and think of incorporating ''air'' as you knead, you will see the masa becoming less wet and gathering quite easily. When you see it gather, STOP kneading, take the huge lump of masa in front of you (out of the bowl), grab a handful amount of masa and shape into a golf ball sized ball and toss each shaped masa ball back into the bowl as you go, then cover with a moist cloth for 10 min. Then fire up your cast iron skillet (preferably) and line your tortilla press with parchment paper to press the tortilla. The skillet has to be very HOT! Cook each side for 30 seconds until to tortillas puff up then remove and do the next. Good luck!

Reviewed On: Jun. 13, 2009

Beef that just melts in your mouth. This recipe is wonderful but needs to be modified to your own tastes. I found this recipe to be too salty so I adjusted it by doing what one reviewer did and minimized the 2 cans of COM to 1 and 1/2 cans, I added 2 cups of low sodium beef broth, and left out suggestions of vegetables. Prior to searing the slab of pot roast (I used one 5lb cut), I sprinkled some salt & pepper on it, gave a light dusting of garlic salt and a few drops of Worcestershire sauce. After I finished searing the beef I left it to cook in the slow cooker for 7 hours and it was melt in your mouth perfect. To thicken the gravy I added 1TB of cornstarch in a small cup of cold water then poured it in the sauce. This meal didn't last 30min with my family and I was amazed at how ridiculously tender the meat was. Wonderful recipe!

Reviewed On: May 16, 2009

This is a good recipe if you like to cook things from scratch. Other recipes make it all too easy by just using pudding mixes-_- which I think defeats the purpose of ''cooking'' since you are only ''mixing'':P. I thank the author for this old fashioned recipe. Now, others have noted that theirs came out ''runny''. For them I say, keep stirring...it takes a while but it WILL become a creamy consistency. I like mine a bit firmer so what I did was adde a TB of cornstarch in a TB of cold milk mixed then tossed it in the warmed mix and kept stirring.

Reviewed On: Mar. 30, 2009