Reviewed: Dec. 15, 2003

We cut the recipe in half....very nice! Thank you!

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Jen Levin

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Sep. 12, 2003

Very easy to make and turned out great! I added a little bit more water as others suggested.

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Tara

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2003

After reading the other reviews, I added one more tablespoon of shortening, and added more water to get the dough to form a ball. I used my mixer with a dough-hook attachment, which made mixing really easy. I thought they turned out really well, tasted good. I got 20, 7-8inch tortillas. I wiil make these again!

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CMREESE

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Reviewed: Jul. 18, 2003

I tried these and was not impressed. not enuf lard or shortening to make them pliable enuf to roll out. too much work. making tortilas should be easy. here's my favourite recipe... 3 cups unbleached flour 2 tsp. baking powder 1 tsp. salt 4-6 Tbsp. vegetable shortening or lard about 1 1/4 cups warm water

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THUMPERCAN

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Reviewed: Jun. 19, 2003

Fabulous, easy recipe. I have made this one quite a few times since finding the recipe; practice definitely makes perfect. Thank you.

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JUSTJACKIE

Cooking Level: Intermediate

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Reviewed: May 30, 2003

These tortillas were okay, but not the best I've ever had. A Mexican friend of mine agreed. My experience with this recipe: I had to use 1/2 cup more water than called for to keep the dough from falling apart; also, the dough only yielded 15 medium-sized tortillas, not 5 dozen.

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LORIODON

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Reviewed: May 18, 2003

I dislike rolling things out, so that part was a pain. BUT the end result was good. :)

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Dairygirl

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Reviewed: Apr. 24, 2003

WOW!! I finally found the perfect flour tortilla. I love these. They are tender and chewy-just right for fajitas or gorditas or gyros just about any filling. THanks for a fab recipe!!

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Cooking4TenOf Us

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Apr. 23, 2003

Good but the boiling water burned my hands several times and it took SEVERAL minutes to cook. Overall a good Taste! Thanks. (almost as good as my aunt's) needs more salt too

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STRAWBERRYICING

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Reviewed: Apr. 18, 2003

I make these at least every other weekend. My husband and the neighbors love when I make fajitas!! I add twice as much butter flavored shortning. I have also made them so much that I know what texture I am looking for easy rolling. I usually add about Tbs more water. Love em!!

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BONICELLI

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Reviewed: Apr. 6, 2003

The dough wasn't the easiest to work with. I don't know how a person is supposed to knead by hand when the dough is blistering hot with boiling water. In the end, I also had to use at least 2 cups of water to get a reasonably soft dough, and had to wait between pourings to be able to tough the dough without burning my hands. I rolled them as thin as I could and ended up with about 15 8 inch tortillas. 60 is a huge exaggeration. If you need a lot of tortillas, you'll have to adjust this recipe. Also, they only took about 30 seconds total to cook. Turned out soft, tasty, and wonderful, when all was said and done. A lot of work rolling them out, but I'll get a tortilla press and it will be easier. I'll make these twice a month or so. Much cheaper than store bought, and better tasting.

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dagny21

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Juneau, Alaska, USA

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Reviewed: Mar. 7, 2003

Way too much work without enough of a reward. These were okay, but there's a restaurant near my house where they make the tortillas in front of you and this recipe doesn't hold a candle to their's--they just lack flavor, a certain something.

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KATERANDLEJONES

Cooking Level: Expert

Home Town: Logan, Utah, USA

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Reviewed: Feb. 28, 2003

This is a very good tortilla recipe-they're just like in the resturaunts. They sure weren't fun to roll out, but I guess I am probably pretty wimpy.

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KDBUNGARD

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Galveston, Texas, USA

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Reviewed: Feb. 24, 2003

I need practice, but they serve they're purpose. Very easy to follow directions. Mine tend to fall apart, which is probably all me.

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SHEILAR73

Cooking Level: Intermediate

Living In: Gordon, Pennsylvania, USA

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Reviewed: Jan. 14, 2003

This was my first attempt at making homemade tortillas and the recipe was great! They came out a little floury, but I think that was because I used too much flour during the rolling process. I do agree with some of the other reviewers who said that they didn't need cooked quite so long. I probably cooked the tortilla for 30-45 seconds on each side and that was perfect. Thank you for this great recipe!

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Paige B

Home Town: Coshocton, Ohio, USA

Living In: Issaquah, Washington, USA

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Reviewed: Jan. 8, 2003

These were pretty good. They came out soft, but needed a bit more salt for my taste. Also only made 22 8 inch tortillas, but I may not have rolled them as thin as they could have been. Wish I could get my grandma's recipe, but she says she never measures anything.

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Gloria Buchanan

Cooking Level: Expert

Home Town: Fresno, California, USA

Living In: Ottumwa, Iowa, USA

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Reviewed: Dec. 27, 2002

taste great., but came out really crispy. almost snapped in 2 when i folded them.i dont know if its just me doing it wrong or what. i would make again.

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BIFFTANNEN

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Reviewed: Nov. 10, 2002

This recipe is wonderful! As tortilla recipes go they are very tempermental. This one is easy to follow and quite basic. I have tried many tortilla recipes and they usually turn out crispy like crackers. Cooking for 1-2 mins may be too much, I only cooked them for about 30-45 secs (or about 20 secs each side). They are a bit plain, but I am more concerned with consistancy and these are pliable and easy to cook with.

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SAKRMK

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Reviewed: Nov. 9, 2002

Excellent recipe! Those of you who don't like to roll your out or are finding too much work for you, buy a tortilla press. They cost about $20 and are worth every penny!! I couldn't live without mine and this recipe is perfect with it! It makes it worth making them!!!

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JULIA_SPARKS

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Reviewed: Nov. 3, 2002

I usually use my grandmother's recipe but was unable to get a hold of her. This recipe was just about the same and they came out just like Grandma's. If you're not used to making tortillas or grew up around them daily the rolling out of the tortillas can be tricky. Just a couple of hints: Sprinkle a little flour on your surface and your rolling pin to keep the dough from sticking. Start in the center and roll up once and back to the center to roll down and then you need to keep turning the tortilla a couple of inches after you roll it out. It's so much easier once you get the hang of it. Store bought tortillas just don't taste like the real thing.

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mrsmith512

Cooking Level: Expert

Home Town: San Juan, Texas, USA

Living In: Clear Lake, Iowa, USA

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