Reviewed: Feb. 3, 2008

The taste of these were right, but they came out stiff and got more so as they cooled. They were like big crackers overnight.

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SACH008

Cooking Level: Expert

Home Town: Clovis, New Mexico, USA

Living In: Pie Town, New Mexico, USA

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Reviewed: Jan. 14, 2008

This was my first time making tortillas! This recipe was great! It was really easy. The only changes I made were using lard (which I guess is even more authentic) and I thirded the recipe. I do think they were a little salty so I will cut some salt the next time. I will use this batch for quesadillas so I won't add salt to the filling.

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cookie

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jan. 11, 2008

Was a little too salty for me. The first time I made them I did not let the dough rest and they were just not right. I made another batch and left it rest for an hour and they turned out perfect. We liked the taste and the consistancy was great. Thank you for the recipe.

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Seeshell

Cooking Level: Expert

Living In: Palm Springs, California, USA

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Reviewed: Dec. 22, 2007

Kind of heavy and not very pliable...they fell apart when we tried to eat them. Not sure what I did wrong...but I definitely would use Crisco instead of lard.

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Reaumegirl

Cooking Level: Expert

Home Town: Independence, Missouri, USA

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Reviewed: Dec. 2, 2007

I had high hopes for this recipe. I followed all the suggestions, cutting the shortening back to 1/2 c, cutting salt back to 1 1/2 tsp, using boiling hot water, dividing the dough up ito balls before letting it set for an hour, keeping the done tortillas in a plastic zip bag to retain pliability. Nothing worked. They were rather hard and not bendable, had a bland taste. I will definately look for a better recipe. Sorry.

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Maryann

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: San Angelo, Texas, USA

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Reviewed: Dec. 1, 2007

Let me say, we really like these tortillas, if I could I would have given the recipe 3.5 or 3.75 stars. But the lower rating is because the tortillas are too stiff to actually use in burritos, tacos etc. I've tried it three times, with variations on the shortening/water content with the same result. But the taste is great. I use them in casseroles, and the process of making them really is enjoyable.

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elizajspencer

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Reviewed: Nov. 10, 2007

I have had "authentic Mexican tortillas" before, made at Mama Luna's house for a huge cookout. She making them wile the men were outside grilling. Whatever it is that this recipe makes, it's not tortillas. It really does taste like fried pie dough. Even the dough looks like pie dough, not soft the way it's supposed to. I didn't even make it all. I will never make this again! If you want a recipe for tortillas, keep looking. This isn't it.

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goddess

Cooking Level: Expert

Living In: Campbell, Texas, USA

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Reviewed: Oct. 30, 2007

What a disaster!These were hardly edible. I felt like I was eating pie crust with extra water added. Way too salty and greasy. The baking powder added a weird taste to it. They also cooked up really yellow. Perhaps I should have used bleached white flour instead of bread flour. I tried rolling them out from paper thin to thick, but nothing helped. I felt like I wasted a lot of time.

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RobinF

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Reviewed: Oct. 29, 2007

As written, this recipe is only ok. 3/4 cup shortening is way too much. I have a rule of 1 tablespoon butter-flavored shortening for each cup of flour will give you a soft delicious tortilla. I have been making tortillas for years with a recipe I have that uses no baking powder or hot water. So I was intrigued by the comments to use boiling water and baking powder. So I used 5 cups flour, 2tsp. baking powder, 2 teaspoons salt, 1/3 cup shortening and about 1 1/2 to 2 cups boiling water. The boiling water made a big difference in the doughs consistency and the baking powder made my tortillas more like gyro bread, my family liked the difference, they noticed right away! I will continue to make them this way. So thanks for the new ideas. Lastly, no one mentioned stacking and covering them with a clean kitchen towel right after cooking them. It helps keep them warm and soft while preparing the rest.

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Noor

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

Living In: Sharjah, Sharjah, United Arab Emirates

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Reviewed: Oct. 10, 2007

It's a fried pie crust. I will try to fix the rest by adding more flour and hot water to it. I followd this exactly and I know what real totillas taste like. I think this has way to much shortning.

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miki

Cooking Level: Professional

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Reviewed: Sep. 26, 2007

These are excellent! A great tip for those who felt their tortillas were too hard/ tough- after you cook them, lay them into a gallon size freezer bag, and fold the top over-for just a minute or two. It traps the heat, and softens the tortillas-I do not layer them with wax/parchment paper-just stack them on top of each other. I do this with all my tortillas and with all my homemade breads to give them a softer, more flexible texture for wraps, sandwiches. Works great! I do keep them in the fridge because of the moisture and no preservatives, just to be sure they don't have a chance to mold.

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Lisa Rhodes

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Sep. 23, 2007

These weren't too bad, but they tasted a little like pancakes. I will probably use this again becaues they had a gordita tortilla taste and consistancy.

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Mrs. Mason

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Idyllwild, California, USA

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Reviewed: Sep. 20, 2007

I followed the advice of other posters and used 1/2 cup of shortening and cut the salt back to 1 1/4 teaspoons. I put my water in the microwave and heated it to just less than boiling. They were wonderful! I made a double batch and it took me a bit longer to cook them than I had planned. Once my kids, all 7 of them, started eating, there were no complaints and it was worth the wait!

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Sandra R

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

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Reviewed: Sep. 14, 2007

way too much shortening for me...i cut it in half and upped the water amount bnut it was still to greasy. i will try using just 1/4 of the called for amount and more hot water and see what happens.

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Melissarose82

Cooking Level: Expert

Home Town: Visalia, California, USA

Living In: Keller, Texas, USA

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Reviewed: Sep. 8, 2007

To me this is very Authentic Its almost the same way I prepare mine.....very good!

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tazzer8384

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Reviewed: Aug. 22, 2007

This is a recipe for pie crust, NOT authentic tortillas. Never fear, if you want to try it anyway, you can use your pie crusts as crusty soft chips for nachos or poor honey on them for a tasty treat.

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hamiltonmama

Cooking Level: Intermediate

Home Town: Tempe, Arizona, USA

Living In: San Diego, California, USA

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Reviewed: Jul. 9, 2007

I must have done something wrong, but I followed the recipe. It turned out just like hard tack. Tasted like it too. I'm unsure of what I did wrong because I cooked them until they were no longer raw and they looked fine until they cooled and turned hard. I imagine this would be alot easier recipe if I was shown how to do it by someone else.

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Kelsi

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 27, 2007

Great recipe, definetly worth the workout!

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laceyw

Cooking Level: Expert

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Reviewed: Jun. 19, 2007

Ok, i understand all the reviews now about it being more flaky like a pie crust. I used another recipe similar to this,and the same thing happened. I think the error was in how thin we rolled it out. My husband gave me a tip, hes mexican and has seen his mom make it plenty of times, and said NOT to roll it out super thin. If it has more thickness, it becomes more pliable and not so flaky. ALSO, make sure your pan is on medium -high heat. if not, it cooks too slow, making the tortilla cook through too hard. Ill try it next time, and see if that makes a difference! As for the taste, it was wonderful!! Practice makes perfect!

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Zsazsa Gardea

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Surprise, Arizona, USA

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Reviewed: May 21, 2007

This recipe was easy to work with and delicious! I made chicken tacos and was able to prepare and cook the tortillas right along with them. My family was so excited! We'd tried other tortilla recipes, but this one will definitely become committed to memory.

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