Awesome! This is good stuff. A bit spicy for my family, so next time I make it - and I will make it again - I will adjust the spice level.

Reviewed On: Jan. 22, 2012

We love these tortillas! Please keep in mind (according to one of my hispanic friends), tortilla making is a learned skill. The more of these I make, the better they are. Things that make them easier to make: use very hot water; you may need more water than the recipe calls for, I find a nice soft dough (but not sticky) works best for me; I use more shortening than called for; it took time for me to get nice round tortilla - don't expect store-bought round; double the recipe and finally, when cooking, I keep the cooked tortillas covered with foil - they are always nice and soft.

Reviewed On: Dec. 31, 2010

As written the recipe is very good. Use olive oil instead of butter, add some garlic salt, Cavendar's and rosemary and it is a slam dunk. Quick, easy and delicious. We served it over brown rice.

Reviewed On: Apr. 10, 2010