Reviewed: Oct. 28, 2008

I had no idea how easy it would be to make tortillas. I used butter flavored shortening and hot water. They turned out great, but I need to work on the shaping a little more.

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DebbyV

Cooking Level: Intermediate

Home Town: Edinburg, Illinois, USA

Living In: Decatur, Illinois, USA

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Reviewed: Oct. 25, 2008

Very good! I made homemade pork chop chile, some rice, beans, and these were super with it.

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sPi

Cooking Level: Expert

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 6, 2008

I've tried a few different recipes for tortillas and I like these the best. They were light and fluffy and had good flavor. They were very soft and flexible. I used some suggestions by other reviewers and made sure I used the hottest water I could get out of my tap and I made sure I didn't cook them to long. Maybe only 30-35 seconds per side.

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TRUCKERBOO

Cooking Level: Expert

Home Town: Santa Ana, California, USA

Living In: Salem, Oregon, USA

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Reviewed: Oct. 4, 2008

These were perfect flexible, tender, soft, great tasting tortillas. I used butter flavored shortening and hot water but followed recipe to a T and got great tortillas. THANKS!

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luvisgood

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Sep. 23, 2008

Taste great!!! Made these tonight for our fajitas. My daughter & I loved them; much better than store bought. Hubby not home, but sure he will feel the same way. I used 1/2 tsp. salt & baking powder, and about 1/4 cup shortening.

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missylou

Cooking Level: Expert

Home Town: Prairieville, Louisiana, USA

Living In: Perkinston, Mississippi, USA

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Reviewed: Sep. 20, 2008

Great recipe! This was the first time I made tortillas and I loved them! So much better than store bought tortillas. I did have to use more water than the recipe called for. I don't know if this is an altitude thing since I live in a pretty high altitude but I used about 1/4 cup more hot water. I also used 2 TBL shortening instead of 1. It made 10 tortillas for me. I think the trick is rolling them very very very thin. That way you will get more out of the recipe. Thanks!

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2tinytots

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Reviewed: Aug. 19, 2008

Excellent recipe! Reminds me of the tortillas my grandma makes. I didn't follow the recipe exactly, I used it as a guideline. Then, instead of measuring everything exactly, I just measured it out in my hand and guessed so I may have been a bit more or a bit less on ingredients but it wouldn't have been by much. And they came out perfect!

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Momof6inNM

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Aug. 18, 2008

Doubled the recipe - turned out really well. Thanks!

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MbSjFulcher

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Reviewed: Aug. 6, 2008

Yippee!! Much better than other tortilla recipes I've tried. The dough actually allows you to roll it thin which is essential. I think the most helpful instruction was to get the flour/ shortening to the texture of cornmeal. Way to spell it out! I also used warm water as another reviewer suggested and found the dough very pliable and strechy. My life has been seriously lacking Mexican food since I moved to Europe 4 years ago... not anymore!! Now if I could just find some masa harina over here to try corn tortillas... doubtful.

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LoveNCyprus

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Jul. 20, 2008

I actually tried this recipe and found it so easy to make,I couldn't remember how my mother made them when I was younger but after I made them they tasted just like mom's

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Lorrie33

Cooking Level: Intermediate

Home Town: Conroe, Texas, USA

Living In: Sunnyvale, California, USA

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Reviewed: Jul. 13, 2008

I liked these enough to make them my regular recipe. This recipe doesn't make many (and we like our tortillas a little larger to hold fillings) so next time I will double or possibly triple the recipe. Overall this was an easy recipe my daughter helped me make and they were soft and yummy! Oh, and I don't have a cast iron skillet but they worked just fine in my non-stick skillet. *****UPDATE: These are even great with all purpose white flour - in fact, we liked them better.

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BroncosFan

Living In: Fort Collins, Colorado, USA

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Reviewed: Jul. 12, 2008

I probably messed this up since everyone else seems to love these. I used King Arthur's white whole wheat flour. I halfed the recipe but wasn't able to make 6 tortillas, I made 2 that were about 10". Didn't taste good to me, but I'd like to try them again with regular white flour and maybe use a cast iron skillet instead of nonstick.

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JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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Reviewed: Jul. 9, 2008

These are great! Loved the flavor and the texture. I didn't really measure the shortening, I just put a few spoonfuls in. To make a uniform shape I rolled the dough balls out and then used a saucepan lid to cut them into perfect circles. With the leftover dough I just made one odd shaped one! For me this recipe made six 7 inch tortillas and the one smaller odd shaped tortilla. Will definitely use this recipe again! Thanks!

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Nuggets

Cooking Level: Expert

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Reviewed: Jul. 7, 2008

I thought there were horrible! Took the dough 1 cup of water to even start to come together. When I put them on my tortilla press they came out like chips. It was a horrible experiance. The dough was hard as a rock after 5 minutes of sitting out. Even the "just add water" kind was better then this. Won't make again this way.

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wendy31179

Cooking Level: Intermediate

Home Town: Grand Prairie, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Jul. 3, 2008

I didn't know I could make a tortilla! Yeah! I will say, doing 12 pieces never got to 7 inches for me, so I will do less next time. (update, I did 6 pieces - MUCH BETTER!) The flour and shortening never really got to the consitency described, but that was ok. It all still worked. The only change the the recipe for me was I warmed up the water. Again, mine were small and came out more like soft shells for tacos. No prob though, we had it with rice, refried beans, salsa, and cheese. Yummy and Fun for the family!

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Jackie Sue

Cooking Level: Intermediate

Home Town: Bloomington, Indiana, USA

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Reviewed: Jun. 22, 2008

After having disaster with Whole Wheat Wraps from this site I was hesitant to try another tortilla recipe. But I decided to give this recipe a shot after reading the good reviews As others suggested, I added 1/2 tsp baking powder, 1/2 tsp salt and made the dough in my food processor. I let the dough rest for 25 minutes. The dough was like a play dough texture. The shaping was the hardest part and none of mine were round but just as tasty or even better than store bought ones.

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Zoraida

Cooking Level: Intermediate

Home Town: Fredriksted, Saint Croix, U. S. Virgin Islands

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Reviewed: May 29, 2008

Since I live in the country side in Japan, it is hard to get tortillas. I have to drive more than an hour to get them. So I decided to make them myself. I took some advises here: used 3 tbs of shortening and let them rest more than an hour. The result came very good. it was easy to roll the dough. Didn't stick to hands and a rolling stick at all, though I used enough flour when I rolled them. I thought they tasted better than tortillas from shops. However, the tortillas became hard a minute later I finished baking...

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Kahori526

Cooking Level: Beginning

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Reviewed: May 28, 2008

These were very good - I used half whole wheat flour. However, I think tortillas are just one of those things that are easier to buy.

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SR

Cooking Level: Intermediate

Home Town: Oak Park, Michigan, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 29, 2008

Yum! I suggest making eight rather than twelve with this recipe. Even when I got them as flat as they would go, they were still very small.

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Ginger

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2008

These are wonderful. Turned out perfect. My only change was to warm the water a little. The first two were mis-shapen so slowed down and made into round disc shapes first before rolling thin. Fast and easy.

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