Reviewed: Nov. 2, 2009

I think this recipe was amazing and I will never buy store bought tortillas again...! Some things that I did differently or had problems with and made a solution! When I did all the ingredients my dough was flaky. So I added more boiling hot hot water just a tablespoon more. Then I think mixing the dough by hand makes them twice as better. Before mixing all the ingredient I added a ton of butter two my hands and it gave the tortillas a butter flavor as well... Remember the older the flour is the more water you will need!

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marlikescooking

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Reviewed: Oct. 25, 2009

AWESOME! Followed tip about kitchen towels/plastic bag - worked perfectly. Made melt-in-your-mouth tortillas!

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mabkhar

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

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Reviewed: Oct. 2, 2009

These were yummy, a bit salty though. I made just as directed. I did not find these to be tough, but a bit flakey. I could not lift these with out it flaking. I tried thick and thin. It seemed the thinner the better. I think these will be great with a bit less salt. I'm sensitive to salt though.

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acawthon

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Reviewed: Oct. 1, 2009

These are wonderful! I'll never buy tortillas at the store again! I used a canola and butter, since I didn't have shortening on-hand, and they came out awesome! I agree that you should cut back on the salt a little, these were pretty salty. I think the tricks are...you need very, very hot water, mix and knead with your hands, adding flour as needed to get the right consistency. Once it's a smooth ball (not dry OR sticky), it's ready. I only needed to heat for 30 seconds per side, and flipped when they started to bubble up.

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galincognito

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Reviewed: Aug. 23, 2009

Good. A bit pasty, I'll experiment with some other options, but this is a good start. My tortillas got better as I went along because I learned 1) don't roll out super thin 2) dont' try to cook them so they are brown and toasted looking- just until they get started looking a bit golden (cooking too long dries them out) 3) instead of covering them with a dishtowel, allow each tortilla to briefly cool on a plate before placing in a ziploc bag containing a moist paper towel (you will melt the plastic if you put them directly in off the griddle). I used lard.

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Amanda from MA CT NJ

Cooking Level: Intermediate

Home Town: Wilbraham, Massachusetts, USA

Living In: Stamford, Connecticut, USA

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Reviewed: Jul. 24, 2009

The first time I made this, it turned out horrible. Too salty, and I didn't let it rest. Not letting the dough rest is NOT an option!! Wait at least an hour, then it'll be the right consistency. Otherwise you'll have a lump of greasy dough that refuses to be rolled out. Once the dough has rested, roll out into very thin tortillas the size of the pan you'll be using. Fold a kitchen towel in half and stack the cooked tortillas inside it. This will keep them pliable and soft. Once you're done either eat right away or store in the fridge. Since the tortillas get hard in the fridge, heat gently in the pan just until soft again. It's important to use VERY hot water for the dough as well. Making a perfect tortilla takes practice, so be patient! This is a great authentic recipe and as far as the salt goes, I use 1 tsp, but that's just personal preference.

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CoconutGirl

Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA

Living In: Camarillo, California, USA

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Reviewed: Jul. 16, 2009

I found that these are very good tasting but don't think about folding them. they broke like tile. I tried making them twice but nada. My guess is that there is to much lard or shortening.

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Javier

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Reviewed: Jul. 16, 2009

I generally use a different recipe from my aunt's family. These were okay, but I did have to use the oil in the pan, which I'm not used to (always used just a hot pan). Were good for enchiladas though.

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SeattleFrettchen

Cooking Level: Intermediate

Home Town: Kirkland, Washington, USA

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Reviewed: Jul. 9, 2009

these were bland. this was my first time making tortillas so getting round tortillas was almost impossible, but not only that. these tasted like dry paste. yukky

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GRANDROYAI

Cooking Level: Expert

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Reviewed: Jul. 7, 2009

I tried this recipe and another listed on this site for tortillas and could not get either to produce suitable results. Each recipe had differing amounts of shortening but I got the same results after preparing both. I feel as if it is not the recipe, but possibly the technique involved. I am not sure what consistency the dough should be after adding the water. It also seemed like the more i kneaded the dough, the tougher it became. I feel that those of us who have had bad luck with the recipe would benefit from a more in-depth description of the steps.

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mso3j

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Reviewed: Jul. 1, 2009

this recipe is far mor the best!! Delicioso! Although, i preferr the corn tortilla.

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Jessica

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Reviewed: Jun. 27, 2009

Very good & very easy to make. The only change I will make in further uses of this recipe is a reduction in the amount of salt. Very yummy!

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Jennifer

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Reviewed: Jun. 8, 2009

I made this according to the recipe and how other review advised on keeping the tortillas soft. But mine still became stiff and hard. So instead of Baking powder, I substituted 2 tsp of active dry yeast and followed the rest of the recipe as is, which did the trick. Thanks for the great recipe!

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sega4jesus

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Reviewed: Jun. 5, 2009

I am not Mexican, but when we don't have flour tortillas, and can't get to the store, these are wonderful!!! We made a discovery with this recipe. If you roll out a tortilla and fry it in oil instead of on a dry skillet, you have sopapillas and they are so good with cinnamon sugar or dipped in chocolate or strawberry sauce!! Try it. You'll love it!

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cyndib

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Reviewed: May 26, 2009

These were very good. Remember to roll them THIN because they poof up! Mine did not crumble at all but were very flaky like biscuits. Went wonderfuly with Homemade Fajitas!!!

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Sams girl

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Reviewed: Apr. 11, 2009

Not sure what I did, but it ended up being much more pastry than tortilla! Really flaky and crumbly, I couldn't actually wrap anything in it without it breaking apart. However, they were very tasty anyway.

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sanja

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Reviewed: Apr. 7, 2009

Great recipe. Fairly easy to make without too much fuss or clean up. These ones are easier to store than others, as they stay softer longer.

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Jessica

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Reviewed: Mar. 24, 2009

I don't know what I did wrong, but mine came out way to salty and VERY thick.

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Jeffycat

Cooking Level: Intermediate

Living In: Littleton, Colorado, USA

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Reviewed: Mar. 10, 2009

My grandmother made tortillas everyday, she never added baking powder, that ingredient can be omitted, will also help in keeping them pliable longer. She also used 1 tbs of lard per cup of flour (I use shortening).

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Kat

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Reviewed: Mar. 9, 2009

We tried this recipe with a group of friends during our vacations and it was not only simple and easy but delicious! We wrote it down at the "Guests' Book" for anyone that visits the house to have it at hand. Thanks a lot!!!!

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