Reviewed: Mar. 16, 2009

These tasted great, but too hard to make.

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DEBERA

Cooking Level: Intermediate

Home Town: Moncton, New Brunswick, Canada

Living In: Riverview, New Brunswick, Canada

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Reviewed: Mar. 12, 2009

I am changing our review on this recipe! I actually reviewed this recipe on March 16 after the first time I made it. I only gave it 4 stars that time. I just made it again today. I made it (half of it)into fried taco bowls. I did add more salt (about 1/2 tsp. for the half recipe) than it calls for and made sure the water was boiling. This was the softest easiest "bread" type recipe I have ever rolled out. When I fried them, they were perfect. Definitely a great recipe! The half recipe made 8 large finely rolled tortillas that were about 10 inches in diameter!

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loves2cook74

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Reviewed: Mar. 1, 2009

I scaled the recipe down to half which should have made 30 servings, but I only ended up with 11 tortillas,that were about 7 inches, and I did use golf ball size amounts of dough. The flavor and the texture were wonderful. Thank you for the great recipe!

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ginnybaby19

Cooking Level: Expert

Living In: Wintersville, Ohio, USA

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Reviewed: Feb. 22, 2009

these were good, i used lard instead of shortening because it has more flavor i also added more lard and a little less water. A helpfull hint if you dont have a rolling pin a empty wine bottle can sometimes be just as usefull

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WetWolf

Cooking Level: Expert

Home Town: Brownsville, Texas, USA

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Reviewed: Feb. 18, 2009

This is a great recipe! The tortillas are very easy to make, they stayed soft, and tasted good! To ensure that they stayed moist, I put them in a plastic bag while still warm. This did the trick, and my family really enjoyed the tortillas. I did find that this recipe made less than half of the amount it was supposed to make! I might have made them too thick, however. Thanks for a easy and tasty recipe!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Jan. 27, 2009

Thanks for this fast and easy recipee. I have always wanted to make some homemade tortillas but thought it would be difficult. I was wrong, this recipee was a good one, I just added a little bit more water and next time I would add just a little bit more salt. But other then that this recipee was a success. Thanks once again .. Chef Bernard Paul

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chefpaul09

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Reviewed: Jan. 23, 2009

Really good recipe. Only difficult thing was getting the tortillas flat enough (they rise when cooked). Also I found that "golf ball" sized dough was not large enough, I doubled the size.

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Melissa

Cooking Level: Intermediate

Home Town: Los Gatos, California, USA

Living In: Wheatland, California, USA

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Reviewed: Jan. 22, 2009

This was a wonderfully easy and tasty recipe. My 12-year-old daughter made these tortillas by herself, and we ate them along with "Refried Beans Without the Refry." Wouldn't change a thing!

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sarnjosmom

Home Town: Puyallup, Washington, USA

Living In: Spokane, Washington, USA

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Reviewed: Dec. 29, 2008

These get a 5 star all the way from us! Hubby is Mexican-American and I HAD to learn to make tortillas for him. This is the recipe I always use! He used to help his grandmother make tortillas, so he was with me the first few times I made these. He taught me that you can use different fats to change the taste of the tortilla, as well. He loves his made with lard (ugh, I know) or cold bacon grease (which is my new favorite!). If you use cold unsalted butter, they have a little bit of a sweet taste and are great for sopapillas (sp?) and sweet fillings. Thanks so much for the recipe!!!!!!!!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Dec. 13, 2008

When I first cooked these, I thought they seemed stiff for tortillas, then realized that they soften when you stack them and keep them warm with the towel. Very nice--better than store-bought and simple. The recipe also works well with whole wheat flour added.

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T.C.

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2008

Best tortillas I ever had.

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missylou

Cooking Level: Expert

Home Town: Prairieville, Louisiana, USA

Living In: Perkinston, Mississippi, USA

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Reviewed: Nov. 18, 2008

These are awesome! Better than the store bought kind, nice and tender. Next time I make them I'm going to use bigger dough balls to get bigger tortillas. Yum definitely try these!

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Mrs. Mason

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Idyllwild, California, USA

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Reviewed: Nov. 18, 2008

My grandma just recently passed away a few weeks ago, I will miss her tortillas but can honestly say that these are so close to how she made them right down to rolling the dough in little balls first. Thanks for the authentically great tasting tortillas!

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Mel

Cooking Level: Intermediate

Home Town: Montclair, California, USA

Living In: Creekside, California, USA

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Reviewed: Nov. 10, 2008

Very good, easy to work with. Made them into tortilla rollups and the next day the tortilla was not as good. If I could have heated them up they would have been fine though I'm sure, but since it was a "cold" appetizer couldn't do that, so did not hold it against my review of 4stars.

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toletiquesbysam

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Fremont, Nebraska, USA

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Reviewed: Nov. 7, 2008

OMG These are so much better than store bought! A little tricky to roll out, but I assume that gets easier with practice! I did need a little more water than suggested here to get the right texture. Overall, nice!

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Mrs.KristyMakesGoodCookies

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Nov. 6, 2008

I would not recommend this recipe at all! I spent a good portion of my childhood in rural mexico and was hoping to find a recipe similar to the tortillas I had as a kid. this fell way short of that mark. It was too dry and not enough salt. Will keep looking for a recipe.

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IKCARAY

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Oct. 2, 2008

Really good! My first attempt gave me thick, inedible tortillas that were crunchy on the outside and doughy inside, but the next time I used a touch less water and flattened them with a tortilla press and they were excellent. Having someone else in the kitchen to help made a world of difference!

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nurse_kati

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 10, 2008

I really wanted fajitas for dinner and we didn't have any tortillas. I thought "How hard could it be to make tortillas?" They turned out fantastic and well worth the effort. They were way better than the ones in the store, no preservatives.

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Tomas A

Home Town: Seattle, Washington, USA

Living In: San Diego, California, USA

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Reviewed: Sep. 2, 2008

This was very easy to make and they turned out delicious!

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luv2bake

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Reviewed: Aug. 23, 2008

I halved this recipe because I just didn't think I could make tortillas. Well, they turned out fabulous. When DH came home I had him taste one and he looked at me and said, YOU made those? You MADE tortillas? Easy as pie I said. Great, easy recipe. They didn't take as long as I thought they would either.

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VeaterGal

Cooking Level: Intermediate

Home Town: Hurricane, Utah, USA

Living In: Cedar City, Utah, USA

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