Reviewed: Mar. 19, 2007

This is an easy receipe which yields wonderful tortillas. I grew up in New Mexico and these tasted just like the tortillas I used to eat at my friends house! I will make these often.

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MJonesNC

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Spindale, North Carolina, USA

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Reviewed: Feb. 21, 2007

This recipe was ok but the finished product was alot more grainy/flourery than we like.

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Gwen Hill

Cooking Level: Expert

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Feb. 21, 2007

I bought an antique Tortilla press and used this recipe! They tasted just like the ones we had in Mexico!! You can refrigerate leftovers (uncooked but pressed out) bring to room temp and cook.

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Mamma of 9

Cooking Level: Intermediate

Home Town: Poway, California, USA

Living In: Grass Valley, California, USA

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Reviewed: Jan. 18, 2007

These were delicious when warm and fresh. After about 10 minutes I understood some peoples comments about it being a little like pie crust. I will try again, maybe I messed up along the way.

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tonit

Cooking Level: Intermediate

Home Town: Longmont, Colorado, USA

Living In: Brighton, Colorado, USA

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Reviewed: Dec. 18, 2006

I think these are wonderful, I have made them a couple of times now! Thank you!

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missykeller23

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Reviewed: Dec. 11, 2006

I have tried this a couple of times already and really like it. The tortillas do turn out the best if you let the dough rest for an hour. I learned this after reading over that step the first time I made them. These have a very good flavor too. They also shrink in the pan if you don't have a heavy weight to put on top of them. Thanks for the recipe!!!

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B. Craigen

Cooking Level: Intermediate

Home Town: Sylmar, California, USA

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Reviewed: Dec. 10, 2006

Tried this last night and I was just not happy with them. I will try again but they just did not turn out like I thought they would.

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samantha

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 9, 2006

These came out tasting terrible. I made them a little thick...even though I rolled them out to nothing they were still more like a tasteless flat bread.

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A Bowers

Cooking Level: Expert

Home Town: Warren, Michigan, USA

Living In: Roseville, Michigan, USA

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Reviewed: Nov. 22, 2006

How can this be named "Authentic"?? These pie crusts didn't even resemble a tortilla in any way other than they are round and flat.

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solanjie

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Reviewed: Nov. 19, 2006

These were great! I did only use about 1/3 cup of lard (gasp!) and boiling water instead of just hot. The dough was so pliable and easily rolled out. SO much better than store-bought. Thank you.

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JennyP

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Reviewed: Nov. 6, 2006

Excellent recipe! Way better than store bought and very easy.

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Jason

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Reviewed: Oct. 24, 2006

I watched my grandmother make tortillas a hundred times, I thought I would try these tortillas, and these "tortillas" did not react as real tortillas do. This is more like pie crust. I may try this recipe for pie crust by adding a bit of sugar.

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Selma

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Reviewed: Oct. 15, 2006

My whole family loves these. I'll never buy another store tortilla. I recommend cooking them with the pan lightly-coated with butter. Mmmm.

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Tracey

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Reviewed: Oct. 5, 2006

Very very very tasty! BUT they are more like a pie crust than a tortilla. To make them right, you'd need to add a whole lot of flour. I'm going to try the other well rated tortilla recipe next time.

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Lauren Fewx

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Dallas, Oregon, USA

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Reviewed: Aug. 31, 2006

Wonderful! I had never made tortillas before, but these are fun, easy, and taste a whole lot better than the ones you'll find in the grocery store. I substituted the shortening with a mixture of butter and olive oil and they turned out fantastic. Next time I will try adding some whole wheat flour for health's sake :).

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erinelz

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Aug. 13, 2006

I LOVE this tortilla recipe. I grew up with my grandmother making them homemade but since they've come out with the "just add water" flour, I just used that one, until I came across this recipe. This is sooo much better. I will use this recipe from now on. Oh!! The tortillas are ligher and fluffier. YUMMY!!!! Cynthia

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Cynthia

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Reviewed: Aug. 3, 2006

The taste of these tortillas really wasn't too bad but the just weren't really tortialls. They were really flakie and pastry like. After we cooked them we tried to roll them up into burritos and they just fell apart. They weren't soft like other tortiallas I have had. I wouldn't use this recipe agian.

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gooberette

Cooking Level: Intermediate

Home Town: Brigham City, Utah, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Jul. 29, 2006

I tried this last night as a spur of the moment thing and they were great! I halved the salt and baking powder and used boiling water and the dough came out nice and useable. I rolled it out with a pasta machine and then connected all the pieces together and then using an inverted bowl and pizza cutter I got perfectly round tortillas. Cooked them for 20-30 sec per side in a high quality stainles pan with a thick copper bottom. Will use this recipie again for shure.

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SSADAMS

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Reviewed: Jul. 28, 2006

This recipe is great for its versatility. I've tried both oil and shortening and have ended up with satisfying tortillas. I have also used corn meal and wheat flour as partial substitutions. I hate buying tortillas now.

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Jennifer

Cooking Level: Expert

Home Town: Salmon, Idaho, USA

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Reviewed: Jul. 4, 2006

Simple and tasty! I let the dough sit for about half an hour, rather than the recommended whole hour and also cut back on the salt as recommended by others. These were really easy to make and went quickly! I served them with Homemade Guacamole, also from this site.

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Margcamp

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Authentic Mexican Tortillas

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