Reviewed: May 4, 2012

This recipe is very good for pie crust (I actually used it to make apple pie after trying it for the tortillas three of four times). These tortillas come out much too stiff, and they are not the texture they should be. It has nothing to do with the thickness, I have made thick and thin tortillas with my grandmothers recipe and they were perfectly pliable. I suspect it has something to do with all the shortening. I have sucessfully made tortillas using a different recipe since, and I only used a tablespoon.

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Reviewer:

dally

Reviewed: Apr. 19, 2012

Shortening amount is excessive for an "authentic" tortilla. My family emjoys Mexican fillings wrapped in a tasty tortilla, not pie pastry.

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Reviewer:

Jay

Reviewed: Apr. 6, 2012

I found this recipe when I couldn't find my old stand by, and I think I prefer this one. The visual cues were helpful. I did end up added a bit more shortening, and didn't put quite the whole volume of water in. The consistency of the dough was just right to roll, without it trying to spring back on me. The key to cooking these is not letting them cook for too long. My first couple were very brittle. After reading some of the reviews I noted the hint that over cooking can have this effect. (Because you cook too much of the water out.) I tried again with the rest of the dough, and they turned out fantastically. May try adding a bit more salt next time.

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Reviewer:

WhiteRose

Reviewed: Mar. 28, 2012

Turned out great.. I knew it would be more flaky and taste fresh compared to store bought.. 1 tip if I may, I used a small saucer to cut into perfect round shapes . Made it alot easier for me anyways... Good eating!!!

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Reviewer:

KevinD

Reviewed: Mar. 18, 2012

Too much salt! Should use apprx 1 teaspoon instead of 2...to make it AUTHENTIC use LARD (like Morrel's) NOT shortening or oil....shortening or oil will make Tortilla hard and cracky.

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Reviewer:

Becky

Reviewed: Mar. 9, 2012

Very easy to make. I accidentally used way too much water, but was able to compensate by adding flour until it looked more like dough ( I cut the recipe in half, but misread the water portion). Anyway they turned out great! I used a tortilla press and a tortilla warmer that had been gathering dust in my cabinet. Worked great! Next time I'll pay more attention to the recipe directions.

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Reviewer:

donicas

Reviewed: Mar. 3, 2012

I grew up watching my mom and grandmother make tortillas. Same ingrediants and no receipe. I must say these are extremely salty, uneasy to roll out and flakey.

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Reviewer:

nicanndlc

Reviewed: Feb. 8, 2012

Just made these and love them! Pliable, thin and every tortilla puffed perfectly every time. It was extremely satisfying. They are a little salty for my taste, but my husband will be in heaven. :) Thanks!

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Reviewer:

josa

Reviewed: Feb. 3, 2012

not good. !!! Too salty , too flaky for our authentic mexican taste!!! I reduced the salt to 1 tsp, replaced the lard for canola oil 1/3 cup .. lard works also reduced to 2 Tb...

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Reviewer:

ocean29

Reviewed: Dec. 22, 2011

I can say that these LOOKED pretty and I was happy with the results until I ate them. Followed the recipe exactly. These tasted too much like pie crusts. They either have too much flour in this recipe or too much shortening. Kept them warm with a towel in a zip lock bag and they were still tough and dry. Not even bothering to keep the leftovers.

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