The reviewer gave this recipe 2 stars. This recipe averages a 4.17 star rating.
Reviewed: Jul. 7, 2009
Here is the real thing. 1 1/2 cups water, 1 cup flour, 1/2 cup corn meal, 1 egg, 1 tsp salt. Heat a bit of oil in small skillet, pour scant 1/4 cup batter, rotate pan. Cook until edges dry. Deep fry folding in half until cooked to desired crispness. It takes a little practice but is absoltely delicious.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Jun. 25, 2009
First time making tortillas. I made lots and we enjoyed them.
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Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.17 star rating.
Reviewed: Jun. 15, 2009
Sorry, this is not ''the REAL thing'' it is ''the EASY thing''. The REAL thing requires a lengthy process which involves cooking the kernels in slaked lime and leaving them to soak overnight. Then you use a special stone mortar to grind the hulled kernels to make masa, and then you make the tortilla. This is a decent recipe for those who do not have the time, patience, or drive to make REAL tortillas. And, though this recipe doesn't taste so bad, it doesn't come close to deserving the description of ''real corn tortillas''. The flavors and aroma of the two is VERY different. My tips for doing THESE easy tortillas is use 2 cups of cold water to 2 cups of the instant masa flour mix and a pinch of salt, you might think this is quite wet but the trick is to keep kneading the masa vigorously for about 5-10 min. The masa flour mix absorbs water very well and think of incorporating ''air'' as you knead, you will see the masa becoming less wet and gathering quite easily. When you see it gather, STOP kneading, take the huge lump of masa in front of you (out of the bowl), grab a handful amount of masa and shape into a golf ball sized ball and toss each shaped masa ball back into the bowl as you go, then cover with a moist cloth for 10 min. Then fire up your cast iron skillet (preferably) and line your tortilla press with parchment paper to press the tortilla. The skillet has to be very HOT! Cook each side for 30 seconds until to tortillas puff up then remove and do the next. Good luck!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Jun. 2, 2009
Very good and very easy. Next time i will try making them with broth.
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Jun. 1, 2009
Pretty good stuff. I did add a little salt to my dough. Having trouble separating the plastic from the tortilla? Hold the tortilla (with plastic on both sides) in one hand and gently peel the plastic away from the tortilla (NOT the tortilla from the plastic. Then flip tortilla to the other hand and repeat.
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Cooking Level: Expert

Home Town: Baltimore, Maryland, USA
Living In: Ocala, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Mar. 19, 2009
Easy and tasty. I dont have a press, so I used a rolling pin. I put the dough ball on a piece of parchment paper, then I put a piece of saran wrap over it and rolled. I had no problems with sticking. Certainly weren't perfect circles, but they tasted great. I also added salt (about 1/2tsp) and a splash of lime juice as suggested by another reviewer.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Jan. 28, 2009
I made this last week according to directions. They came out wonderful. If you are having problem with them sticking then add your water slowly to the masa slowly as you mix. Just sa it becomes hard to stir with a spoon, use your hands to mis and mix in just enough water to hold it together adn kneed it a bit. It should no longer stick to your hands, if it does add sprinkle a tad more masa on the ball of dough and kneed a bit more. If you are having trouble with it sticking while rolling or pressing out, then place a ball of dough inbetween 2 pieces of plastic wrap, press, then slowly peel off the plastic wrap. This is how i did it and it works wonderfully. Last night I made them again and added a little salt to the mix, pressed them, then deep fried them into the shape of a bowl for my chili. The kids loved them, and I didnt have bowls to wash! Just carefully place a pressed tortilla into the hot oil and hold a metal ladle down in the center of it as it fries. Pretty simple, and quite tasty!!! You can also make the dough just a little stiffer and use a pizza cutter to make your own fritos!!! they went well with the chili. I LOVE THIS RECIPE!
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Cooking Level: Expert

Home Town: Melbourne, Florida, USA
Living In: Mishawaka, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Jan. 22, 2009
Better than I was expecting, but not as good as I truly was hoping for (does that make sense?). Easy to make, but the flavor was not just QUITE what I remembered from the authentic, homemade corn tortillas I've had. I think next time I will add lime juice and salt, that will probably do the trick. Final thought: after making these, I definitely have decided I need a tortilla press. Mine weren't very pretty, but pretty good! Thank you :)
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Home Town: Ithaca, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Nov. 16, 2008
very good, no fat
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Jul. 28, 2008
Great recipe! easy to make and my kids ate them too! I of course made this with the refried beans receipe and we gobbled the tortillas up. I am thankfull for a chemical free alternative to tortilla wraps from the store that are full of preservatives and things I can't even pronounce, thank you! now I just have to get a tortiall press so they come out round and not rectagular.
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Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: May 24, 2008
That was my first time making tortillas ever; they were delicious!!!!! The dough texture seemed weird (pretty flaky) at first but I gave them a try anyway. Btw, I used 2 cups of maseca and 1 and a half cup water approximately. Make sure after you uncover the dough to keep it moist, away from drying sources. I rolled the dough between two pieces of parchment paper, and had no problems with stickyness. I could quite make them round, so after rolling and before putting them in the pan I cut them in rectangular, triangular, etc pieces and sticked them in the pan. The most important thing in this process is to not forget to cover them after you take them out of the pan. I put them in a plastic bowl with lid. When I took them out of the pan they were hard, but after taking them out of the bowl they were soft and delicious! Good luck!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Apr. 27, 2008
This is the same recipe I remember my ama Louisa (grandma) making evert morning when I was a little girl in Mexeco.The tortllas do rise when properly made.It is the heated air separating the tortillas into two layers.When it cools it will become flat again.If it doesn't rise it will be tougher not as tasty.This takes a lot of practice to get consistantly.Smaller tortillas are easier to get to rise until you get more practice.
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Cooking Level: Intermediate

Home Town: Mendota, Illinois, USA
Living In: Centralia, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Feb. 18, 2008
THANK YOU to all of those who posted helpful hints. These are wonderful while camping in the mountains. Incredibly easy to make and taste even better when in the wilderness! You should have seen the look I received from the other campers who smelled the fresh tortillas being cooked by a Gringo, absolutely priceless! We made Fish Tacos from the trout we caught earlier in the day.
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Cooking Level: Expert

Living In: Fresno, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Jan. 25, 2008
Delicious, and very filling. I'm a bit embarrassed to admit it didn't work for me the first time since this Midwest native didn't appreciate the difference between corn meal and masa harina. I got some Maseca, and all was well. I definitely recommend using a tortilla press and parchment; I had to turn and re-press mine a number of times to get them evenly thin (I suspect my tortilla press is pretty basic), and obviously the parchment made that much easier. I tried a non-stick pan at first, but have settled on a stainless steel one. I also found I was overcooking them at first-- really, watch the 30 seconds per side carefully to get a tortilla that's "done," but flexible. And do wrap them in a clean dish towel once cooked; they stay soft as they cool, and I think the heat they initially retain while stacked against each other finishes out the cooking process. By forming balls somewhere between the size of a golf ball and racquetball, I get a tortilla about the size of a saucer or cd: Comparable in size to grocery store corn tortillas, but far superior in taste and texture!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Jan. 12, 2008
WOW! ok, I made these last night and don't have a tortilla press (or a rolling pin... ehem... or...erm...plastic wrap...) so what I did was: wrapped it in foil for the 30 minutes (stayed warm, that's for sure). Then, for the pressing out into 15 tortillas--they were a tad thick, but so yummy!! I used my fingers on a plate, which I'd then use a spatula to flip over on the plate, press out some more, flip, press, flip, press.... I then rubbed a VERY SMALL amount of salt (I measured 1 tsp into a small dish and then just dabbed my fingers on it) so with the final "pressing out" I'd rub in the salt. Very tasty indeed. Also, I used BLUE masa harina so I have these awesome purple tortillas which look like flowers. Hehehehe... oh, and they had to most definitely cook for almost 1 min-1.5 mins on each side, if not longer, since they were sort of thick. But overall, INCREDIBLE! I do want to try adding some lime juice like someone else suggested, I bet that would rock. Then again, lime seems to be my favorite... mmm... quadruple thumbs up!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Nov. 21, 2007
very GOOD very EASY thank you
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Cooking Level: Expert

Living In: Visalia, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Oct. 10, 2007
These are my family's favorite tortillas. I sometimes add some chili powder to the mix. I usually fry them in hot oil.
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Liz

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Sep. 23, 2007
My tortillas weren't the pretties (I had to use a rolling pin) but they were delicious! Very simple recipe.
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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
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Reviewed: Aug. 20, 2007
Hubby & I visited a Mexican food market this weekend to buy some chorizo. He saw the tortilla presses & of course, had to have one. ;o) Like Serena, he used parchment paper instead of plastic wrap. He was whipping out tortillas just like the pros....the show-off! LOL We placed them in a tortilla warmer once cooked & then heated them up for a minute in the microwave. Spread w/ butter & sprinkled w/ salt, they tasted quite authentic. Thansk for the recipe Gloria!
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Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA
Living In: Keller, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Aug. 7, 2007
We loved these. I do not have a tortilla press so I put the balls of dough between two freezer bags and used the bottom of a small skillet as my press and then rolled it out a little thinner with my rolling pin(do not roll past the edges as it makes them too thin and then it is hard to get the tortilla off the plastic). I peeled off one bag and laid the tortilla on my hand and peeled the other bag off and laid it on the skillet. The tortillas were only about 4-5 inches in diameter. Only a few of them puffed up a little when I cooked them and they do not really brown. I just turned them when they looked tan instead of white on the top and took them off when the underside had little browned spots on it or it looked cooked. I might try them with a little salt next time. It's hard to explain how something so bland and tasteless on its own can taste so awesome when eaten with whatever you put in it.
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Home Town: Tacoma, Washington, USA
Living In: Ashford, Washington, USA

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