Reviewed: Oct. 26, 2009

I really like this recipe. I substituted 1/4 cup of vegetable oil and only used 3/4 of a cup of water and I found the texture of the tortillas to be just about right. I would use 1 tablespoon of salt next time, but other than that the flavor was fine. I was able to use my tortilla press instead of rolling them and I used waxed paper to keep the dough from sticking to the press. They are definitely thicker than store-bought tortillas but the flavor makes up for the thickness, which I like anyway.

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RebeccaC

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2009

Awesome as is!!! Thanks

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Reviewer:

Darrol J. Unruh

Cooking Level: Expert

Home Town: Buhler, Kansas, USA

Living In: Fredericktown, Missouri, USA

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Reviewed: Sep. 23, 2009

My mom made these today because she ran out of corn tortillas when making green chile chicken enchiladas. Her only change was to add 3/4 tsp salt. After separating the dough into 11 balls, she covered it with a damp paper towel for 10 minutes. She rolled the dough in-between a large zip lock bag cut in half (thanks Rindy for that useful tip) and cooked them on a cast iron pan. Initially I would have given these maybe 3 or 4 stars because they came out a little dry and not bad, but just different. After tasting them in the enchiladas, they were wonderful! They soaked up some moisture and fluffed up a little and just had a great flavor. We had both these & the store bought ones in the same dish & these were about 10 times tastier with a much better texture! I don't think these would work too well as tacos or burritos (at least ours wouldn't have) but layered in a dish with some moisture -they're fabulous!

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Missy

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2009

By adjusting,I made the perfect tortillas. 2.5 cups flour, and only 1/2 cup cornmeal. 3 Tbsp.oil, 1 tsp. salt, 1 Tbsp. baking powder, 1 cup water. Rest 10 min. These rolled out perfectly, and made 10. Less cornmeal, they didn't fall apart.

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lynnv

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Reviewed: Feb. 16, 2009

Turned out hard and not very tasty for me.

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Reviewer:

AmberBillerica

Cooking Level: Beginning

Home Town: San Jose, California, USA

Living In: Billerica, Massachusetts, USA

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Reviewed: Feb. 11, 2009

I FOLLOWED THIS RECIPE STEP BY STEP WAITED THE MINUTES NECESSERY FOR IT TO REST.... DO NOT ATTEMPT THIS RECIPE... :p

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Reviewer:

Potatoes Mom

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Reviewed: Feb. 4, 2009

Different but good, if you have access to a Mexican goods or grocery store and make tortillas often, invest in a "comal" to cook these on. It's like a cast iron skillet without the sides :); they also make the long ones that resembe a flat griddle.http://www.mexgrocer.com/9115.html

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GourmetBabe

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Reviewed: Jan. 6, 2009

How FUN! I'm a novice in the kitchen but gave these a try anyway without making any changes. I agree with another post; I was concerned they would be dry as I rolled them out but they were not. I had no issue with sticking; I rolled them out on a floured glass cutting board and they came right off. A litte coconut oil in the cast iron skillet and they were perfect! My toddler loves them, too, and I'm thrilled whenever I can cook with real ingredients instead of giving her processed from the grocery store. I just need to learn to make a better circle now!

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PAISLEYANNE

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Reviewed: Dec. 20, 2008

The only reason I gave it 4 stars was because I could not manage this batter enough to roll it out. It was not thin enough for me and it kept wanting to fall apart. Once frustrated, I just watered it down and dropped it by runny quarter cups into my greased fry pan and twirled the pan to get it even. Turned out awesome, way more manageable. I used this for tamales. Also, I added a can of creamed corn to half of it and made corn pancakes. It was great. I'll be keeping this recipe.

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wolgastm

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Reviewed: Nov. 9, 2008

Didn't work for me at all, . . .

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JLR1331

Cooking Level: Intermediate

Home Town: Rockaway, New Jersey, USA

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Reviewed: Apr. 21, 2008

Was not able to remove from surface after rolling even with a well floured surface. Had to use a dough scraper to remove & then finish shaping by hand. Had no flavor. Very bland.

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Stephanie

Cooking Level: Expert

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Reviewed: Mar. 19, 2008

I added more water than called for and gave it a few minutes to absorb before kneading. I found that cooking the tortillas until they got brown spots just cooked too much of the moisture out of them. The one that I had thought was underdone was actually the most pliable, and it was still too chewy to be enjoyable. If I make these again I will add a spoonful of oil to the dough.

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Reviewer:

Kat

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Toulouse, Midi-Pyrénées, France

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Reviewed: Jan. 20, 2008

I much prefer these corn tortillas to store-bought. The flavor is kind of earthy and they smell great. Unfortunately on my first try I didn't roll them out thin enough; they would split when folded over. I also ended up leaving at least 1/2 cup of dry mix out of the dough because it was just so dry it couldn't incorporate. All in all, these are time-consuming but probably worth it for truly special occasions!

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Apple Jacks

Cooking Level: Beginning

Home Town: West Palm Beach, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Jan. 17, 2008

I am extremely pleased with how these turned out. I waited until the resting period to read the other reviews, and was really nervous that these would be really dry. Even as I rolled them out, I found myself wishing I had a mexican grandmother to teach me how to do it right! But as each one was rolled, I got better at it, and found I didn't need any flour at all to roll them. I used spray cooking oil to fry them with. I did cut off the edges by tracing a plate with a knife before I fried them(I don't have a tortilla press) Maybe that helped with the dryness that I was afraid would happen. I will make these again, and maybe try adding some spice to see what happens.

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Cynthia

Cooking Level: Beginning

Living In: Wheeling, West Virginia, USA

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Reviewed: Dec. 23, 2007

I decided to take a chance with this recipe because it had some good reviews. However, when I followed the recipe my tortillas were very dry and lacked flavor(something that some of the other reviews complained about). Maybe I did something wrong. But I wont be trying this again.

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Reviewer:

Ms. Scarlet

Home Town: San Francisco, California, USA

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Reviewed: Oct. 1, 2007

What did I do wrong? Mine are so dry, everytime!

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Reviewer:

akin2peter

Cooking Level: Expert

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Reviewed: Sep. 3, 2007

Great recipe, didnt change a thing. This is my go-to recipe for flour tortillas

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Reviewer:

Jason

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Reviewed: May 19, 2007

I cut the recipe in half and tortillas came out great. I think they were a little to thick for rolling into enchiladas, but that was my fault. Next time I'll roll them thinner before grilling in the pan. The flavor was great though and I'll definately make these again.

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Reviewer:

Natalie Ercolini

Cooking Level: Expert

Home Town: Redwood City, California, USA

Living In: San Carlos, California, USA

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Reviewed: May 6, 2007

The texture of the dough was crumbly dry and hard to work with, I followed the recipe to the T. It did not roll out well into circles. Was disapointed will not try again.

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