I would have never thought to put these spices together but really they are great together and the "shake and bake" technique could not be simpler. I did reduce the chili powder and use (milder) white pepper somewhat for my kids, but the flavor was outstanding. I doubled the recipe and did 7 or 8 boneless, skinless thighs with it with some mixture left over. They have much more surface area once they are boned and skinned, but even with the bones and skin it would depend on the size of the thighs how many you can do. This is on the menu plan for next week already!

Reviewed On: Mar. 16, 2012

Too sweet, with a sort of bitter undertone. Definitely looking for another recipe.

Reviewed On: Nov. 19, 2011

I substituted Smart Balance spread for the shortening (no hydrogenation) and used a food processor to put it all together. First the dry ingredients went in, then cut in the Smart Balance by pulsing, then added the water little by little. Once it was wet, I ran it until it was doughy. Easy! My kids are totally hooked on store-bought tortillas so I thought they might object to my irregularly shaped and relatively thicker tortillas, but they loved them. My 7-year-old requested I made them "every day". I did not find them to be too salty at all, or tough. I kept them on a warmed plate with an ever-so-slightly dampened dish towel on top as I made them and they stayed nice and hot through dinner. I didn't need to cook them more than maybe 40 seconds per side to get some nice golden spots all over. These are not like your store-bough tortillas, at least mine turned out thicker (maybe like the thickness of a "gordita" style tortilla). I did not let them rest before cooking them; I don't know if this makes a difference. But I like that these have five simple ingredients; no preservatives or anything weird like that. I'm thinking about turning on my oven and slightly toasting the leftovers brushed with butter and sprinkled with cinnamon and sugar for my own secret dessert. Don't tell.

Reviewed On: Apr. 12, 2011