Reviewed: May 17, 2004

This is the third time I've tried to make tortillas..which I know now is an art. This was the best dough that I have tried. I used almost boiling water and it did make the dough soft and pliable. In past attempts with other recipes the dough was crumbly and hard to work with. The cooking of tortillas is tricky. I think it's just hard to know how hot to cook in order to heat the outside but still still leave them soft enough to roll into a burrito. Although my tortillas were not all round and some had darker spots than I would have liked, they did taste good. This recipe gives me some hope. I'll keep trying.

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Char

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Reviewed: May 4, 2004

I must have did something wrong...I found there to me no flavor--it was more of a doughy flavor...I also found there were very crumbly... My boyfriend loved them though...

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LITTLE KRISTA

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Reviewed: Apr. 30, 2004

Although, there was nothing wrong with this recipe, it did not taste like a tortilla, more like a flat biscuit. Lacking a chewy texture. May experiment using less baking powder.

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JUDI

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Reviewed: Apr. 27, 2004

This recipe was easy to make, but it was far too salty and the tortillas were too dry. Maybe if it had milk or eggs in it, it would be better.

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COCHRAN1

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2004

This is too difficult - easier to by fresh tortillas, and they taste better fresh.

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ZOEY ANNA

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Reviewed: Apr. 6, 2004

Easy recipe. I cooked it longer on the skillet for a crispier taste with quisidillas.

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KHUMBA

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Reviewed: Mar. 31, 2004

These are Awesome!!! Making bread or even these tortillas is an art-you have to get a feel for the mixture. If this is the only bread you have ever made then it may be that you don't have the "feel" of the dough. I have killed at least 50 loaves before I got the feel!-LOL As another reviewer suggests-Mommy of four-use hot water, as hot as you can stand it-this is the key. Then keep flour on hand and add to get the right consistency-you can always add but not take away. Once you make these a couple times they become easier to make. I think they are definately worth the time. The taste can not be mirrored by the store bought but I still use store bought in a pinch. If these don't turn out the first time I would give them another go because they are super!

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KELCI ROBINS

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Reviewed: Mar. 3, 2004

Some people must think that 'authentic' means tastes like store bought. It does not. Last summer while my husband and I were in Old Town San Diego we bought tortillas from a lovely Hispanic woman who was cooking on an outdoor griddle in front of a restaurant. These tortillas tast exactly like the ones we had!(except she used lard) I did change a couple things. I used 3 T. shortning and 2 butter. I used 1&1/2 t.salt and it was just right. The water I used was just under boiling. I have a Kitchen Aid and I added the water slowly as the mixer worked. The dough was perfect and a snap to roll out. Actually I rolled them paper thin and they puffed up perfect. 30 seconds on each side. After mixing the dough I divided it up into golf ball sized rounds THEN let it rest under a damp towel for an hour. That way you don't compress the dough making the rounds after the dough rests. Very easy to roll. If your tortillas are hard and crumbly you're cooking them too long or the dough is too dry. They are supposed to be soft with brown bubbles. This was so simple and so 'authentic' I will never buy another pack of store tortillas! Thank you Jamie!5++++++

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Flashsmith

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Reviewed: Feb. 23, 2004

These tortillas have GREAT flavor!! I had a little trouble rolling them thin enough. When I put them in the skillet, they got puffier than a store bought tortilla. But the kids and I liked them just the same! Thanks

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JENIKE2000

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Reviewed: Feb. 21, 2004

These didn't turn out well for us. They tasted like biscuits and fell apart easily. I don't know what I did wrong as this recipe seems to have worked for plenty of people. I used boiling hot water and rolled them out paper thin like people had suggested. We ended up using them as a make shift tostada, they were decent that way. The kids really enjoyed them, but I'll keep searching for a better recipe.

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Mindy Poje

Cooking Level: Expert

Home Town: Hudson, Ohio, USA

Living In: Denver, Colorado, USA

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Reviewed: Dec. 16, 2003

this is the worst recipe i have ever tried it should be taken off the recipe list!!! it was to salty, the tortillas were hard instead of soft and they tasted bad.

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VNCH

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Reviewed: Nov. 15, 2003

Too salty.

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PK01

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Reviewed: Nov. 7, 2003

These were awesome. This was my first time making tortillas and they came out perfect!! I used Crisco.

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KICKSMOM

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Reviewed: Nov. 3, 2003

My first time making tortillas and they turned out wonderfully! These were so great. I will never buy tortillas again. By the way, I only had 1/2 a cup of shortening so I used 1/4 c. of butter instead. Still turned out delicious.

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SILLYSARAHC123

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: New York, New York, USA

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Reviewed: Oct. 17, 2003

This is a good recipe and I have been making tortillas for over 54 years! IF you really don't want to go to the simple trouble of making these tortillas...there's an easier way..Buy a small pkg of Masa Trigo by Quaker Oats. You add to 2 cups of the Mix , 1/2 cup of hot water.and mix with a fork til the sides come together into dough. Gather your dough and add some extra flour to a clean work surface and roll out the balls of dough. You will see that it is very simple to make just like homemade tortillas.

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kelliegirl21

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Reviewed: Oct. 13, 2003

My ethnic background is Mexican and many times I tried to learn how to make flour tortillas from my mother. But she couldn't tell me the exact proportions to every ingredient. So in the end my flour tortillas would never turn out the right. I tried this recipe one time and I made a perfect flour tortilla!

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DWYSOCKI

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Reviewed: Aug. 22, 2003

These were a lot easier than I thought it would be and we loved them more than store bought tortillas.

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Kim1199

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Reviewed: Jul. 15, 2003

I was just browsing in the Mexican section and found this recipe. I am Mexican and yes, as another reviewer suggested, lard is the best way to make them for "authentic" taste, but honestly, who needs all that fat??? In the beginning my mother used to make them with Lard, but since my dad found out his cholesterol level was so high, my mom started to make them with shortening. I have also always made them with shortening and I cannot imagine now having them any other way. This is a great recipe and a suggestion to you all: try the butter flavored shortening, it makes them taste great! For a great alternative, you can substitute sugar and cinnamon for the salt, makes healthier type of bunelos! Oh and for those reviewers that say these were too tough, you have to realize that you have to use extremely hot water, as hot as your hands can handle. I hope this helps!

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Mommy of Five

Cooking Level: Expert

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Reviewed: Jun. 30, 2003

This recipe turned out wonderful. Using very hot water, almost boiling, helped to make the dough perform as the recipe states. Our nine-year-old daughter who helped roll out the dough, thought making our own tortillas really fun. Thanks for the recipe.

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JON AND ANGIE

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Jun. 27, 2003

The measurements came out a little off but thanks to the consistency descriptions I pulled it together (butter instead of shortening) and they turned out great. thanks!

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