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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MONA NARVAJA

Cooking Level: Expert

Living In: Buenos Aires, Ciudad Autónoma De Buenos Aires, Argentina

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Reviewed: Feb. 22, 2009

Thanks! I substituted 2/3 the flour for whole wheat flour. Tortillas are a bit tricky, I made this recipe 3-4 times before I got it right. Completely worth it!

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jhm

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Reviewed: Feb. 16, 2009

This recipe turned out excellent. The tortillas were soft and flexible.They stored well and tasted just as good the next day. I made 16 decent size tortillas with this recipe.

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goldylocx

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Jan. 31, 2009

I just finished making these because I was really in the mood and there were so many positive ratings for this recipe. I never change anything the 1st time I make it just because ya neva know!! But now that I have made and ate three small tortillas I have to say that they did come out pretty thick, they were also a bit too salty and I made sure to sift the flour, salt and powder. I think I would try this again because it was easy, but I would reduce the salt by half at least and roll the dough out thinner. Overall it reminded me of a pot pie crust.

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missmibo

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

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Reviewed: Jan. 28, 2009

I made these just the other day. They remind me of my neighbor when I was growing up. She would send us off to school. Tortilla with butter in hand. Envy of all the other children. They were delicious!

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SHAY10

Cooking Level: Intermediate

Home Town: Fostoria, Ohio, USA

Living In: Bowling Green, Ohio, USA

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Reviewed: Jan. 8, 2009

I got a tortilla press for Christmas, and these were the first tortillas I've ever made. I followed the recipe exactly and they were so delicious. I will start to experiement a little now with whole wheat flour, maybe a little butter, but I wanted to have a base line. Scrumptious!!

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Terra

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Reviewed: Dec. 30, 2008

This recipe is great! I love it. This was the first time I have ever made tortillas. They are delicious. There's nothing like homemade tortillas coming straight off the stove. I did take advice from other reviews. I used only 2 table spoons of shortning per cup of flour. I also wrapped the pre-made tortillas in a towel. To keep them from getting hard prior to cooking. I am currently still cooking them and putting them directly in a storage bag to keep them soft and warm.

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Holistic Mama

Cooking Level: Intermediate

Living In: Pico Rivera, California, USA

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Reviewed: Dec. 26, 2008

I followed the recipe and these came out okay. Overall, they were good but i'm not sure if I would make them again. Maybe I will make some modifications next time.

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Margaret

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Dec. 22, 2008

Good base recipe.

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Katie1325

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Reviewed: Dec. 20, 2008

I'm mexican as well and have made tortillas since I was a kid. The original recipe did contain shortening, however, we switched over to another's friend recipe, where all she uses is vegetable oil, some salt in the flour and warm water. She doesn't even use the baking powder, although I still sometimes include it. I can't tell you exact measurements, b/c I just calculate as I'm throwing everything together, but too much oil will make them hard, so be careful with the oil. It's almost a trial an error thing. Even with our friend's recipe, we could never get them as nice and big as she got them. They were perfect, she even had to fold them in four, but they were always soft and pliable. Experiment until you get it right... Ahhh...and the best way to eat a recently made tortilla is by rubbing some butter/margarine over it and rolling it up. Good luck!

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Miranda

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Reviewed: Dec. 17, 2008

This is the authentic way to make them. I am mexican and I watched my mama make these for us everyday! She also never followed exact measurements however they came out perfect everytime! Thanks so much for breaking it down for me!!

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nanceesfly

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Reviewed: Dec. 12, 2008

This is my first time making tortillas and these turned out really well. I used freshly ground whole wheat flour and lard. The taste was great and the family loved them. I got a lot of compliments from the three children and my husband. After letting the dough rest for a little bit I made it into balls then let those rest. When rolling, I flatten the balls a bit with the palms of my hands then rolled like pie dough. There was no problem with sticking and the dough was silky and easy to work with. I will be making these again and the only thing I will do differently is cut down on the salt a bit. I'm super sensitive to it and these were a little salty for my taste. The rest of the family didn't even notice, though, they were too busy eating them! Thanks for sharing the recipe!

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Anjaleck

Cooking Level: Expert

Home Town: Mabank, Texas, USA

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Reviewed: Dec. 11, 2008

Its exactly the way my abuelita taught me.

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msmolina

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

Living In: Wichita, Kansas, USA

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Reviewed: Dec. 10, 2008

I lost my favorite recipe for tortillas and decided to try this one. When I was mixing the shortening in I realized this one has way more shortening than my usual recipe. Although the dough was really easy to work with, I did not care for this one at all.

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Carla M

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Clifton, Colorado, USA

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Reviewed: Nov. 30, 2008

I used Canola oil for my shortening. Next time I might try butter. These came out OK...I found that if I turned up my pan to medium-high heat they came out better than if I cooked them too slowly. The dough was really easy to work with. I just thought they were a bit thick/floury tasting instead of chewy & bubbly like the kind at Costa Vida or Cafe Rio. I wonder what makes the ones there taste sooo much better than mine? Hmmm. There must be a secret!

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CajunCook

Cooking Level: Expert

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Reviewed: Nov. 18, 2008

This is a good recipe. I was looking for a recipe to give my daughter because I never measure when I make mine. I am Mexican and my mother made them with olive oil instead of lard to make them healthy. It makes them taste good too. I also don't use as much baking powder.

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pmpekar

Cooking Level: Expert

Home Town: Florence, Colorado, USA

Living In: Aurora, Colorado, USA

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Reviewed: Oct. 13, 2008

These came out tasting like baking powder! I called my Mexican mother-in-law and she told me to use only a pinch of baking powder and a pinch of salt. Also alittle more shortening (about a half cup to each cup of flour). She said the dough doesn't need to rest either. Make sure to roll out almost to the point of breakage (paper thin),they should be rolled out a bit oversized as they will shrink when cooked. They only need about 30 secs. each side then place in a large ziplock and reheat another 30 sec. when ready to eat. These were so authentic! Not the healthiest but a good change from store bought!

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LOVE4KYLA

Cooking Level: Expert

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Reviewed: Oct. 11, 2008

I substituted margarine for the shortening(I didnt have any).Other than that followed the recipe as is and they turned out wonderfully tasty. Thanks for sharing this recipe!!!

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EMMIE357

Cooking Level: Expert

Home Town: Goose Creek, South Carolina, USA

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Reviewed: Sep. 25, 2008

I made a dozen of these bad boys for lunch-time fajitas for my family. Between myself, my husband and two small children, they didn't last half an hour!! They were super easy and tasty! My son, who HATES all things bread, ate his no problem and my daughter had three! She never finishes anything we fix her to eat! Thank you so much! And the recipe doubles for sopapillas!!

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