Reviewed: Jan. 27, 2007

Wow! I just made this and they turned out great. They taste better than the ones from the grocery. I too added more shortening, and I found it easier to roll all the dough out and use a bowl to cut perfect circles out. Then, to get them thin enough, I rolled each circle out until I could see the grain of my rolling surface through the dough. Perfect!

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Whit

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Reviewed: Jan. 23, 2007

I was able to get 12 tortillas but they were much too small. I probably should have just made 6 instead. Next time I'll make a double batch. TIP: I substituted 1/2 cup of the regular flour with wheat flour. It gave it a fantastic flavor but I had to add more water to make the dough firm enough.

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kristileab

Cooking Level: Expert

Home Town: Granbury, Texas, USA

Living In: Dallas - Ft. Worth, Texas, USA

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Reviewed: Jan. 17, 2007

Great recipe! TIP: If you want the tortillas to puff up and brown when cooking (They are supposed to puff up a little, like when you fry them) and not become crunchy when cooling make sure you have the griddle preheated enough. Otherwise they come out sort of dense. Also, do make sure the water is hot.

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Aubrey

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Reviewed: Dec. 18, 2006

This is a good recipe but I only had real success with it when I let the dough rest for about 3 hours. That was the only way these tortillas went puffy with brown spots. And you definitely need to use hot water.

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nyrak1969

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Reviewed: Aug. 23, 2006

Okay so I tried to make this recipie with 1/2 Wheat flour and 1/2 white flour! Sorry I was just trying to be healthy. They were very difficult to roll out and get them round. The taste was okay, a little doughy. I am thinking that I should have used more baking soda because the wheat flour is heavier that white. I might try these again with just white flour like the recipie called for. ;)

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Melis'

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

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Reviewed: Aug. 3, 2006

Never made tortillas before, so had no basis for comparison. Made this in my food processor so handling hot boiling water was not a problem.. had to add more water though. Rolling out thinly was also not a problem, however, being the novice that I am, getting the round shape was. Tasty and easy. Thank you for posting.

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Ilovemy4kids

Cooking Level: Beginning

Living In: Jakarta, Jakarta Raya, Indonesia

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Reviewed: Jul. 23, 2006

easy and tasty. thanks :)

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justcookin

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Reviewed: Jul. 11, 2006

I had a hard time for some reason getting them to be a perfect round, but other than that they were pretty easy to make, and were very tasty! I'll try again using a bowl to cut them. Thanks for the recipe!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: May 25, 2006

This was my first attempt at making tortillas. The only hard part was rolling that very small amount of dough into 7 inch circles. However,it didn't stick to the counter at all! I ended up making only 8, the result being very chewy, with a good taste. I may make them again.

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mousie8

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2006

As I have never made tortillas and didn't have the first clue about making them I faced a bit of a dilemma with this recipe. Did I follow the advice of the majority of reviewers and leave out the baking powder and up the fat or did I do what I usually like to do and follow the recipe as is. In the end I went with the recipe as written. I had no idea what tortilla dough looks like but I was a bit worried that this was going to break when I rolled it but I soldiered on and am glad I did. I may know nothing about making tortillas but I do know about eating them and these were good . I still think I may try them again with reviewers suggestions though. Thanks for giving me a learning experience.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Aug. 23, 2005

Ok. I was a bit intimidated to begin with, but this was fairly easy to make. I accidentally put 2 tbsp shortening and also left out the baking powder per someone's recommendation. I put everything but the water in the food processor to mix it together. I heated the water in the microwave so it was VERY hot. When the other stuff seemed sufficiently mixed I started pouring the water in a little at a time while it mixed. After about 1/2 to 3/4 of a cup of water it started to ball up and I knew it was done. I just shut it off, pulled out the ball and then put it on the counter to rest. Taste was pretty good, but I think I will tinker a little with it. Thanks for a great recipe!

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AUNTIE K

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Reviewed: May 1, 2005

this recipe is great! i used more salt and substituted margerine for shortening. also, i did not use baking powder. One time i made w/ baking powder, and all the other times without... i liked the taste and texture of the tortillas without the baking powder. I rolled out the dough paper thin.. and then i placed a bowl on top and cut around the bowl... so all of my tortillas were the same perfect circles. Tortillas came out soft and tasty! They look store-bought, but taste much better! I have made them many many times and everyone always loves them.

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CARATAMB

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Reviewed: Apr. 16, 2005

I just made these for lunch and they were very good. I took other reviewers suggestions and added more shortening (somewhere between 1/4 and 1/3 cup total) and boiling water (close to 3/4 cup). I used half whole wheat and half all purpose flour. Next time I'll use less whole wheat. We really liked them. I never thought I would make tortillas, but these were easy to do. If I had more time I would have kneaded the dough longer and let it rest longer - next time. Thanks for the recipe.

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KESELOFF

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Reviewed: Feb. 12, 2005

I give this recipe four stars because it gave me a great place to start. I adjusted the crisco to about 1/4 cup, and used 3/4 cups water, other than that I followed the instructions. These are great, I will make these often.

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cyndib

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Reviewed: Dec. 12, 2004

This is a great recipe for a beginner or someone who just needs a quick batch of tasty tortillas. However, I used 1/3 C. of lard. The texture is great and the taste is pretty good. Much better than the store bought. Seems like there's something still missing. Maybe I need more salt? They don't quite taste like the ones my old tia's use to make, but still is a great recipe!

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TNTNK071002

Cooking Level: Expert

Home Town: Arlington, Texas, USA

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Reviewed: Nov. 8, 2004

This was such an easy recipe to prepare. I had to use quite a bit more shortening (I used lard) than what was called for. I am not sure how much I used but I would guess 1/3C. This made the most delicate dough. Wonderful recipe. I would recommend this recipe.

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jacksnewwife

Cooking Level: Intermediate

Home Town: Highland Heights, Kentucky, USA

Living In: Johnson City, Tennessee, USA

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Reviewed: Nov. 5, 2004

Very good! But they do take some time to make! I cooked mine on high for about 30 sec. on each side. Saved some time:)

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RRB21

Cooking Level: Expert

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Reviewed: Jun. 20, 2004

As per some of the other reviews, I was anticipating a horrible ordeal making these, but it turned out to be quite the contrary. I used very hot water, and added about 2 tbsp. extra. Wasn't sure if I had the texture of the dough right as there was no mention of that in the recipe. They rolled out quite easily and I was able to make them quite thin. Overall, I thought they were great, and will make them again.

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GRINLING

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Reviewed: May 6, 2004

My first ever homemade tortillas. These were great! I don't like the taste of store bought tortillas...they taste good, but have an unpleasant aftertaste. I have to confess that I used margarine instead of shortening because I was craving tortillas and didn't have any shortening. They turned out great!! These tortillas tasted great! My only regret was not doubling the recipe. Because this is my first time ever making tortillas, mine weren't very pretty. They definetly weren't nice round circles! I'll work on that each and every time I make them as I plan on making these often.

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Loves2cook

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Reviewed: Dec. 20, 2003

Not enough shortening! It needs at least 3 times as much. In order to make good tortillas the water must be as hot as you can stand it. I would never make this recipe again.

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PAMELA77

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