Reviewed: Nov. 20, 2009

super easy ... i made a half batch in about 30 minutes as the chili was warming ... very good

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suz

Cooking Level: Expert

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Reviewed: Nov. 14, 2009

These are really good, but rolling them out was very tiring for me (I'm 76), and mine weren't quite as thin as I would have liked.

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BQMOTHER

Cooking Level: Intermediate

Home Town: Junction City, Kansas, USA

Living In: Stockbridge, Michigan, USA

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Reviewed: Nov. 11, 2009

The whole family loved these! I used shortening as I don't keep lard around and they turned out great. I found that using your fingers to mix the ingredients together works best. I used a couple of skillets to make cooking them faster. It helps to mist the tortillas with a bit of water before cooking to keep any flour from sticking to the skillet and browning/burning.

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Christi

Cooking Level: Intermediate

Living In: Kailua, Hawaii, USA

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Reviewed: Nov. 9, 2009

VERY easy! I don't cook with lard so I used Crisco instead. My family LOVED these and they were a snap to make. Not messy or difficult.

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EyeLean

Home Town: Dallas, Oregon, USA

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Reviewed: Nov. 9, 2009

This was wonderful. I've been trying to get away from processed foods and this is a definate keeper. It was so quick and easy, my younger two children helped and all four kids ate without complaining. My husband is the real test, he is picky and he said these were much better than store bought. We made extra and just stored them in plastic freezer bag for lunch the next day.

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aspaisley

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Reviewed: Nov. 7, 2009

I just made these this morning and they are great! The dough had just the right amount of elasticity and was so easy to work with. I used warm water and they puffed up really nicely. Will be using this recipe again. Thanks for sharing!

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Noemi

Cooking Level: Expert

Living In: Paramount, California, USA

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Reviewed: Nov. 5, 2009

This is the same recipe I was taught growing up. You can sub shortening for the lard as long as it's not all-vegetable. Under no circumstance try to use oil. For special occasions we would do these with 1/2 lard and 1/2 unsalted butter. It is still the best recipe.

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Donna in Texas

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Reviewed: Nov. 4, 2009

well, i don't have lard, so i did the unthinkable and used canola oil instead, and they turned out great! my family says i'm no longer allowed to buy tortillas!

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lindsey

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Reviewed: Nov. 4, 2009

Very good and tasty !! I also used margarine, what I had on hand. I need to work on being able to roll them out thin enough, but they were very easy. Used them to make bowls for taco salads. Thanks for sharing !!!!!

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SHARYL4

Cooking Level: Intermediate

Home Town: Bellflower, California, USA

Living In: Mohave Valley, Arizona, USA

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Reviewed: Nov. 3, 2009

very easy, very tasty tortilla recipe! The only thing I did change was that I used bacon grease instead of lard, but the tortillas still came out flavorful, chewy and soft. To keep the tortilla soft and moist make sure your skillet is HOT, to nearly smoking point and watch them because it only takes about a minute for the tortilla to finish on one side. I think I may try rolling them out thicker for gorditas sometime.

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SHALOZBY

Cooking Level: Intermediate

Home Town: Auburn, New York, USA

Living In: Metuchen, New Jersey, USA

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Reviewed: Nov. 3, 2009

very disappointed with flavor and ease of making. won't try this one again.

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Patty M.

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Long Island, New York, USA

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Reviewed: Nov. 1, 2009

I never made tortillas before - couldn't have been easier. They rolled out nicely - maybe cause I'm used to rolling out pie crust I didn't have a problem. But they cooked up nicely also. I wasn't sure if I should use a bit of olive oil when cooking them - so I did with some - those are the ones that had the best browned bumps. Was I supposed to. Also I did it in a stick free pan - didn't have a cast iron - worked great.

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Big "M"

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2009

Great recipe! I've tried at least a dozen tortilla recipes trying to find the perfect one, and this is it. I did use shortening instead of lard though.

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KATEMSU

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Reviewed: Oct. 27, 2009

This was a very easy recipie, followed it as writen. Was a bit time consuming the first time, but i think now that i know what im doing from now on it will go alot faster.

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will

Cooking Level: Expert

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Reviewed: Oct. 26, 2009

This recipe was exact and delicious. I like how the tortillas turned out fluffy, without having to use boiling water. The dough rolled out nicely and I got about 20 tortillas from the mix. Hint to beginners: when rolling out the tortillas, place your hands on top of your rolling pin- not the handles (works better). Roll the dough in a ball and press your palms against the countertop- and each time your roll out from the center- turn the dough clockwise- repeat- you will get a round tortilla. Thank you for the recipe! I will make these again and again!

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angrycookie

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Reviewed: Oct. 25, 2009

These were great, way better and fresher than store bought! I used butter instead of lard because we have a vegetarian in the family.

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Heather

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Reviewed: Oct. 25, 2009

These are delicious! I followed the advice of some reviewers and used warm water but followed the recipe exactly. I think one key thing to do is roll the tortilla very thin in order to avoid a flat bread type result. Thanks for sharing the recipe, LaDonna.

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scubadiva

Cooking Level: Intermediate

Home Town: Kalispell, Montana, USA

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Reviewed: Oct. 24, 2009

I didn't have lard, so I used Crisco shortening. They were good! Made 12-8" tortillas out of them. Tried using a pastry cutter to mix the Crisco into the flour but that wasn't necessary - just use your fingers as it says. Added hot water and mixed in with a spoon until it held together. Rolled out with extra flour. Mine didn't come out round, but they still worked! Used these with the "Fabulous Wet Burritos" reciple from this site. Very good!

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anne

Cooking Level: Expert

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Reviewed: Oct. 23, 2009

My mother's recipe to the letter! My mother made 52 dozen tortillas a week for her friends. She was known as the tortilla lady and this is exactly the ingredients she used. Delicious! Especially when they are hot off the grill with butter slathered on them!!!!

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