Reviewed: May 1, 2003

The truth be told that authentic tortillas are made with "manteca"- ( that's lard in English.) You can make a passable version of tortillas using shortening but for a truly authentic and delicious flavor you must use lard. Therefore, this recipe was okay but if you were to substitute lard for the shortening (lessening the amount of course) then I guarantee you will not taste anything better in this world.

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Mr. Marco Salmon

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Reviewed: Nov. 6, 2002

Very easy to make and taste pretty good a little floury. They however they do not store well they fell apart when I went to reheat and just weren't as good.

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CHRYS01

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Reviewed: Aug. 6, 2002

I followed this recipe as the instructions stated. The tortillas came out very thick and hard. Did not fluff up as they should. I would suggest allot less baking powder and oil works just as good as shortening.

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LITTL1

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Reviewed: Jul. 17, 2002

Good old fashioned tortillas, were excellent with honey.

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acarlson91

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Reviewed: Jun. 25, 2002

I read other peoples reviews and decided to use two tablespoons of shortening for every cup of flour. Mine turned out to be completely delicious!!!

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SARAHBH

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Reviewed: Jun. 24, 2002

These tortillas are excellent. Easy to make.

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CRYSANIA63

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Reviewed: Apr. 3, 2002

This recipe is just ok, way too much shortening, I have made these before with just 2 tablesp. of shortening per cup of flour. Comes out much better and healthier.

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KARIMAH2001

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Reviewed: Mar. 25, 2002

I should've read the reviews! This is not a very good recipe. Too salty. Too tough. Too much of my time spent on this project only to throw everything in the trash. I grew up eating homemade tortilla and was excited to see a rather highly rated recipe here. Don't be misled. This is not the authentic recipe you are looking for.

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LEEKIRGAN

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Reviewed: Mar. 11, 2002

There is way too much shortening in these. Makes them come out tough and taste bad.

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Bonnie

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Reviewed: Feb. 27, 2002

Please don't waste your time making these "tortillas". I've made tortillas many times before and these were yucky. I threw the whole thing away.

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EDDIEGIRL

Cooking Level: Expert

Home Town: Pearsall, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Feb. 20, 2002

I don't mean to be so blunt but the tortilla recipe submitted by Esther Nelson is much much better. i tried this recipe 3 times and this recipe did not work.

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CMAP20

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Reviewed: Jan. 14, 2002

I was glad to find a way to make tortillas homemade, but these were too salty, and perhaps I need more practice, but they were too stiff and didn't wrap very well.

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darla

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Reviewed: Jan. 14, 2002

The dough was easy to make, it cooked well in the skillet. However, it did NOT taste well. I threw it all away.

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MISSYC75

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Reviewed: Jan. 5, 2002

The trick to these is to roll them VERY VERY thin. Anything other than that and you have a Mexican pancake. It took several tries but me and my husband finally got it right. Still the tortillas were a tad too dry. I think I will go with the tortilla mix they sell in the store next time.

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NICHOLE909

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Reviewed: Dec. 30, 2001

This is the closest I've come to authentic-tasting tortillas! Bravo!!!

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VICTORIADURAN

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Reviewed: Dec. 12, 2001

Great recipe. I substituted ~1 tps olive oil for shortening and they turned out perfect.

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IATKINSO

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Reviewed: Dec. 12, 2001

this brings back memories of when my mom would make us our tortillas calientitas!!!

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TC-LOVE

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Reviewed: Sep. 22, 2001

Absolutely outstanding! My whole family loves these so much that I have to hide them! Thanks, The Switzer Family

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SHANSWITZER1

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Reviewed: Aug. 20, 2001

i tried this recipe, not as good as the other's on here. i have never heard of a tortilla recipe call for baking powder... mine came out very gross.

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BOSSERTD1

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Reviewed: Aug. 14, 2001

I found this recipe to be too dry. It was hard to roll out and after heating fell apart and was doughy. Too much flour is in this recipe.The second time around I changed it around a bit, added less dry ingredients and shortening. Now their perfect

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