Reviewed: Mar. 15, 2007

This was my first attempt at any type of tortilla and I must say I was impressed! I agree that only a very little bit of oil is necessary and over cooking creates hard tortillas (oops!). I'm hoping the enchiladas I made these for will be just a good!

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summer_lover

Cooking Level: Intermediate

Living In: Saint John, New Brunswick, Canada

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Reviewed: Jan. 28, 2007

If you are looking for the flavor of corn or flour tortillas this is not for you. They are dry due to the corn. I made a burrito with them. Very good reminded me of a tamale. Very easy to make. Those that have had problems with them, you need to keep the dough moist and knead it very well. After rolling the balls of dough I covered with a very hot moist towel while they sat 15 min. Rolled out easier than pie crust (be sure you use very little flour to roll them). When I browned them I once again covered with a moist hot towel. Everyone liked them especially with a fruit jam spread on them.

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Ucooked2much

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: Effingham, Illinois, USA

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Reviewed: Oct. 20, 2006

I thought these were really good--great taste, the dough was easy to work with and roll out. However, I think dogwood17 was absolutely correct, it takes awhile for these to brown, and if you are hungry and get impatient, they might not be as good. Once my griddle was heated enough and I was patient, they browned up very nicely. My 2yo really enjoyed these, also. He calls any tortilla like flat-bread 'rollie' (I guess because he helps me roll it out). And another note...there is almost no fat in this recipe! Except for the margarine you use to grease the griddle, there isn't any butter or shortening in the recipe.

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Oct. 6, 2006

Everyone loved them over the all flour ones that I made, they were a hit, had to make more. I will try the next batch with all white flour, see what happens. My other ALL flour recipe had lard in it, so it will be interesting how my next try with this recipe, with out the corn meal, will turn out.

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a453k

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Reviewed: Aug. 13, 2006

I think my mistake was trying these out for the first time when we were hungry. They are more labor intensive than I had hoped for: The dough rolled out well, but when I fried them they took a while to brown and then were stiff and chewy. I rerolled even thinner and then they were better in the sense that they were crispy. I had to sprinkle aditional salt on them after frying. The ones that didn't have sharp edges that hurt to chew were good. If you have time, and aren't hungry while making them, you might be able to make a good tortilla out of this recipe. I'll stick to store bought.

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dagwood17

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 1, 2006

These were ok, they were a little hard to roll out. They were different than I thought they would be, I think I will use just flour tortillas the next time.

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zanadar

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Reviewed: Jul. 31, 2006

These did not work at all for me, and I have successfully made tortillas before. They were dry and salty. Brown spots never appeared when I cooked them, although I tried frying them in three different kinds of fat. The dough was very dry and crumbly and hard to work with. I will look for a different corn tortilla recipe.

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Annaid

Cooking Level: Intermediate

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Reviewed: May 24, 2006

these are sooo much better than the dry tasteless supermarket ones.the secret to these is not to over cook, cook only til small brown spots appear, keep dough covered with damp towel while rolling out.i covered them with saran as each one was cooked, has anyone tried them with all white flour?

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lljbc1

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Reviewed: Apr. 14, 2006

I wanted to make burritos for supper and had everything except for the tortillas so I decided to make them myself, something I had never done. I came across this recipe and thought I would try it. It was quick and the tortillas turned out great! I followed the recipe exactly. Thanks!!!

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JEA315

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Reviewed: Apr. 14, 2006

Delicious tortillas. Easy recipe. The dough was a touch dry, but nothing that can't be worked out. I added some finely minced jalapeno to the dough for a bit of a bite.

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Chicken_Livers_Stink

Cooking Level: Intermediate

Home Town: Clinton, Michigan, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 25, 2006

I gave three stars because I'm just not sure yet. The reviews give high ratings and excellent comments so I must have done something wrong. I will make them again and see how it goes. I will also go get me some kind of cast iron skillet. I cooked for many years with cast iron so I'm very familiar with it. I lost all my cast iron in a recent move and just haven't gotten any more. Ok, I got the cast iron from a friend(seasoned about 10 years) and followed the recipe carefully. I did not like the way they turned out again, even with the cast iron. I like corn tortillas, and flour tortillas. But I don't like cornmeal tortillas.

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Reviewer:

Rollin

Cooking Level: Expert

Home Town: Hesperia, California, USA

Living In: Salem, Oregon, USA

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Reviewed: Mar. 21, 2006

This is a very easy recipe. To me it's like really thin cornbread. My kids had them for a snack. I hadn't even finished cooking them when they were asking for them and they really enjoyed them. DH who does not like cornbread thought they were pretty good. I like tortillas that do not break when you roll them and the way I made these they did break but not too bad. I usually check the reviews to see if someone suggests an adjustment to the recipe but I didn't this time so I made the recipe exactly as written. I may make them again.

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Laura

Living In: Houston, Texas, USA

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Reviewed: Mar. 14, 2006

These were very good! When I fried them I used a pepper oil to give the tortillas an extra kick. I won't go back to store bought tortillas again.

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Greg

Cooking Level: Intermediate

Home Town: Saint Joseph, Missouri, USA

Living In: Atchison, Kansas, USA

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Reviewed: Feb. 8, 2006

I am giving this 2 stars only because I am assuming I did something wrong...I mean really wrong but these were not good at all. The flavor is bland and the texture, gritty. I recommend trying these but be prepared with a back up plan.

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welldone

Cooking Level: Intermediate

Home Town: Little Elm, Texas, USA

Living In: San Francisco, California, USA

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Reviewed: Jan. 19, 2006

These tortillas are great. They are sturdy tortillas that stand up to filling. I used the damp towel idea for covering the tortillas and that worked well. I did have a couple of them get hard around the edges, but I think its just because I cooked them too long. My family was a little hestitant at first, but loved them. In fact my son used them the next day with his eggs. Its a keeper.

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KJCLEMENS

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Reviewed: Nov. 17, 2005

These weren't at all what I expected, and they were a bit tough due to the half cornmeal... I don't think I will make them again

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Megan

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Reviewed: Oct. 5, 2005

Fantastic! Great taste! Used whole wheat flour instead of white. It wasn't working for me to press them out between wax paper like I usually do with my tortilla press for another recipe I use, so I used 2 pieces of a ziplock bag (cut apart). Then, it worked beautifully! I'll make 'em again! Simple! Thanks for the recipe!

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Rindy

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Reviewed: Aug. 2, 2005

These tortilias are awesome, I will never buy shells from the store again. When I pan fried them I added a little olive oil to the pan and flipped it right away to get good coverage on both sides. I have impressed many with this one.

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CHRYSTALM1

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Reviewed: May 29, 2005

Great recipe! Tip for those with dry tortillas: remember the older your flour and cornmeal get, the more liquid they will need to get the right consistency for the dough. Freshly ground flour/cornmeal will need less liquid. If 1 cup of water produced a dry tough dough, next batch try using an extra tablespoon of water and see if your results are better. Good luck, thanks to the original poster for this recipe!

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CONSCIOUSTAR

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Reviewed: Apr. 15, 2005

Hey folks, my boyfriend's Mexican grandmother makes about 5 dozen tortillas a week. She takes an afternoon to make them: to keep dough from drying out during the rolling process, first form all the dough balls and pat them down into thick circles with your hands, set them next to one another on the counter and cover with a damp dish towel. She cooks the rolled out tortillas on a flat cast iron circular plate that I think she popped out of the top of an old cast iron stove. She just places the circle on top of a burner, and then cooks the tortillas on top of that. I bought a cast iron skillet, since it seems that the cast iron is important.

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