Reviewed: Feb. 25, 2012

Thanks for sharing this recipe with us, Kim! We love these tortillas! We make them into chips.

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Reviewer:

Toni

Cooking Level: Expert

Living In: Wasilla, Alaska, USA

Reviewed: Jan. 12, 2012

Not quite what I was looking for. It ends up so grainy with the

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2 users found this review helpful

Reviewer:

Angie

Reviewed: Sep. 4, 2011

These were simple and just what was needed : tortillas for a quesadilla recipe tommorrow. I wanted something easy which required no added fat. Here are tips I followed: *Keeping it moist - evaded problems due to making sure the dough was always covered with a damp cloth. *Easy cooking: I used a cast iron skillet and PAM cooking spray. *Bagging to keep moisture - Putting the finished tortillas in bags immediately made them moist and plyable *Working fast : As one tortilla cooked, I was bagging the finished one and rolling out the next My cornmeal was a bit old but I still got a subtle corny flavor out of it. They will probably be even better made with fresher ingredients.

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Reviewer:

Sarah B

Cooking Level: Expert

Home Town: Hyattsville, Maryland, USA

Living In: Montreal, Quebec, Canada

Reviewed: Jun. 27, 2011

Way too gritty with corn meal. Perhaps with masa harina... I will try another recipe. My family won't eat these.

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Reviewer:

Catpurloo

Reviewed: Mar. 3, 2011

Excellent! Very easy to make. I needed corn chips to eat with my hummus. I followed the recipe exactly, but had to leave about 2 or 3T of water out. Before cooking on an electric griddle (as I do my flour tortillas) I used a pizza cutter to cut them into 8 triangles & cooked until almost crisp. YUM! Next time I may just leave them whole & break into pieces, but they looked so pretty.

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7 users found this review helpful

Reviewer:

ackaty

Reviewed: Feb. 10, 2011

These were good, but not quite what I had hoped. This may have been something I did wrong but for some reason these turned out very stiff after letting them achieve the slightest browning. If I pulled them off the pan before they turned stiff you could taste that they were not done. Any suggestions?

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29 users found this review helpful

Reviewer:

Jimmy IV

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Cooking Level: Intermediate

Home Town: Greenwood, Arkansas, USA

Living In: Conway, Arkansas, USA

Reviewed: Jan. 24, 2011

I never thought tortillas would be this easy! i read lots of reviews before attempting this and i watched you-tube. But i have to say the end product is very good. I didnt put 1 1/2 cup of corn meal into then.. i did 1 cup and then 1 1/2 all purpose flour after i got it mixed well i added 1/4 cup cornmeal and tryed working it in. From there i had a warm damp cloth i layed in bowl and broke the bow down into 12 balls. Then i took my counter top and dusted it with all purpose flour and dumped the remining cornmeal onto the flour counter top. Then took each ball one at time rolling it better round, patting it flat the used my rolling pin to roll them out. you have to turn your tortilla after each time you roll. When cooking its easy to over cook them, just look for the little bubbles on each side, dont wait tell there turly goden.

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Reviewer:

B.Y.

Cooking Level: Intermediate

Reviewed: Jan. 13, 2011

I could not flatten into circle by hand mixture was to tough to work with.The end result was a hard to chew tortilla.I think it could have been better with lees corn meal for sure and maybe a little bit more water.

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Reviewer:

melissa777

Cooking Level: Beginning

Reviewed: Dec. 25, 2010

Wonderful recipe. I increased the baking powder to 1 Tbsp, added 1/4 cup oil. Let sit for 10 minutes after kneading. Rolled very thin, cooked in an iron skillet. Made 10 tortillas.

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Reviewer:

LEEKIN

Cooking Level: Expert

Home Town: Pilot Point, Texas, USA

Living In: Keller, Texas, USA

Reviewed: Nov. 4, 2010

I soaked the cornmeal in the 110 degree water for an hour before adding the other ingredients plus 1 TBSP of water. It rendered about ten 2 1/2 ounce balls of dough. The dough was definitely not dry and was very pliable. I rolled each ball out between a gallon sized Ziplock bag. I did cheat and use a little spray oil though to keep it from sticking. I wouldn't say the end result of these cornmeal tortillas are as versatile as a soft flour or corn flour tortilla because they're a little tough. But I made these specifically for use in making enchiladas where corn flour tortillas tend to be a little too fragile. I let these tortillas soak in the enchilada sauce for a few seconds until it was pliable enough to assemble the enchiladas. Tasted great and held up well! I'll always use this recipe for enchiladas.

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