This is a very good recipe. I only gave it 4 stars due to the amount of modification it needed. I cut the salt to 1 1/2 tsp. I cut the shortening to 1/2 cup. I microwaved the water about 2 minutes on high to get it really hot. I think the heat helps the shortening blend better. I rolled the dough into balls and let it rest in the bowl with a paper plate on top for 15 minutes. Mainly because that was the length of time it took me to get the rolling area ready and the cast iron skillet hot enough. I heated the skillet on high until a drop of water evaporated on it, then turned it down to medium heat. I rolled the dough balls out using a wooden rolling pin, trying to manipulate the dough as little as possible. By the time it took me to roll out a ball, the one on the skillet was ready to turn (about 30-45 seconds, not 1-2 minutes). I put the cooked tortillas inside a folded towell inside a gallon zip loc bag. This holds in the heat as well as the moisture. I think this step is important as some others had trouble with the tortillas drying out. The smell of the cooking tortillas was great. It was all I could do not to butter and eat them hot as they came off the skillet! I did eat the last one that way and it tasted like a little Mexican abuelita had made it. So if you've had trouble making tortillas, give it another try. It's an art form, like flaky pie crust. And for those who thought this recipe turned out pie dough, I'm not sure what type of pies they're us

This looks almost identical to a recipe I have used over years, except for the amount of baking powder. However, I am trying to cut back on the fat I use in my Mexican food, and if you cut the shortening in half, the recipe is just as good. Also, I never let the dough rest. I find it easier to roll them out right away when the dough is still perfectly elastic. Once it gets rough, forget it.

I was not impressed with this recipe. It was too salty, we ended up throwing away most of it.

Don't bother. They completely crumbled when folded. Let the grocery store do the work.

I thought these tortillas were delicious! They do take awhile to go through the whole process to make, but our family of 5 devours them pretty quickly. Try them!

I DID NOT LIKE THIS RECIPE AT ALL

made exactly as recipe stated... so good, much better then the store bought!!I used this recipe with chicken enchilada V and mrs. espy's enchilada sauce(both from this site)..... to die for!!!!

These were so yummy! I made chicken and bean tacos and this was probably the best part. I made sure to use butter-flavored shortening.

I really enjoyed these today! I was dying for mexican food, so I made these and dipped them in cheese sauce that I had made. Thank you!

YAY, this was fantastic. Two comments: 1-I used a modification that another Reviewer had made and used butter flavored crisco. BIG mistake. The butter flavor made it delicious alright, but delicious as a thin, flat biscuit! If you like down-home southern cooking, that's a fantastic modification. Matter of fact, it would be excellent with "Breakfast Burrito" type flavor. But for authentic tortilla flavor, you just have to use lard or shortening. Second comment - Make sure to knead the dough fully, letting all the hot water (as hot as you can handle!) mix evenly with the shortening and flour. FANTASTIC. There's nothing like REAL tortillas with grilled meat, lettuce, tomatoes & pintos! This is my staple recipe now.

pretty good,.. here's a tip though. I followed the suggustions about reducing the salt,and used really hot (in the microwave) water, and divided dough into golf ball sized balls. Then cover and let rest for an hour under a damp towel. Another thing is I only rolled out two tortillas at a time while i was cooking them. if you try to roll them all out, then cook them out, they will dry out! roll them out thin, too thick and they will be more like pancakes. Oh, be sure that your comal or pan that you cook them on is not too hot, or they will cook to fast and not puff up. I used med/low heat. As you cook them, be sure and place them inside/under a kitchen towel. This helps them stay soft, and keeps them warm. Remember that tortillas take time and practice to master, and i think that this should be considered an art, but my kids enjoy guessing what the shape of their tortillas are. This seemed like a good recipe, and i will continue to make them. This is an authentic recipe though, so if your looking for a store bought taste, just buy them.

I liked this a lot. However I think something happened cause they were a little thick and bread like.Overall excellent.

I grew up on tortillas and I have never been able to make them like my mother or my sister. These come fairly close. No one had ever told me about adding hot water before. I had always used cold and could never figure out why they never turned out right. Now I know why. Thanks for an awesome recipe

Fantastic. A few years ago I tried another tortilla recipe on this site and they turned out horrible. Not these. I read alot of reviews for homemade tortillas on this site and this had the most consistent good reviews so I decided to try again. I'm glad I did. These turned out for me. Dough was easy to work with, and these taste good. Thank you!

I didn´t like these at all unfortunatly. To me they had an extreme FLOUR taste. I am a big fan of corn tortillas but do not have access to mexican seasoning or food. I did use butter instead of shortening since is hard to come by in Brazil. It was easy to make though.

Tasted pretty good, and were fairly simple to make. The kids enjoyed helping me press out the tortillas. They were a little drier than I preferred; our local mexican restaurant has the moistest, fluffiest fresh tortillas, and I was hoping for a closer match, but these are pretty good nonetheless. I'll keep looking for a moister end product.