81 Reviews

Great money saver! My kids did not believe me that I made my own tortillas. They looked just like the store bought and tasted just as good, if not better. Here's a little tip to use after rolling out the dough and shaping - use a small plate and a pizza cutter to trim the edges to make the tortilla a perfect circle. I was absolutely thrilled with this and I thank you for sharing it.

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mums the word March 26, 2011

Wow, I was able to make a dozen tortillas for pennies verses over $2.00 a package at the store. these took no time at all and were a hundred times better tasting.DO NOT try to use a regular tortilla press for this. They are made for use with corn tortillas and will possibly break if you use them with this stiff of dough. I used my Kitchen Aid with the wire whisk to mix in the lard and changed to the dough hook for the water. I noticed the resting time takes longer when the house is a little cold. I have made several batches at a time since I noticed these freeze really well

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Treenickel January 24, 2010

Followed this absolute. Used lard, and it was the way to go. Easy as peezy to put together. Used my Kitchen Aid Mixer (processor gone) (first with my whip, then with the paddle attachment) until dough came together. Rolled out, let sit for about an hour. Was perfect, and used my hand to roll out, and finished with the roller. Not perfect circles, but who cares? It's rustic, and good. No need for perfection here, unless eating. Which it was. Loved it, thanks!

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Andi of Longmeadow Farm October 16, 2011

I used Crisco and 2 cups whole wheat flour and 1 cup unbleached flour, in place of white flour. They turned out perfectly and have more flavor and fiber than commercial white flour tortillas. Resting the dough made them easy to roll out. I cooked some on a greased griddle and some on an ungreased griddle. Both methods worked well, but the ungreased ones took a little longer to bubble. I'll be using this recipe often to add whole grains to our diet.

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BeachGirl July 15, 2003

So quick and easy! I wasn't able to find my usual recipe and thought I would give this one a try. My usual recipe calls for milk and I was out of so I was thrilled that your recipe called for water. I love that the dough can be mixed up so quick in the food processor and it was an easy dough to work with. I needed to add more flour to get the right consistency. I was able to get 14 tortillas and was able to roll them super thin with no problem. I cooked them on an iron skillet and I think they taste best when the bubble turn a little brown. Not too many things are better than homemade tortillas. Thanks so much for sharing this keeper recipe.

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Lucky in Bayview June 21, 2013

really easy! i used my kitchen aid, the whisk attachment to cut the crisco in, then the dough hook for adding the water. turned ou perfect!

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Pieki2cute August 02, 2009

Awesome and easy recipe! I had to improvise because i didn't have everything on hand, so I used butter flavor Crisco and I added correander to the flour. I only have a small food processor, so I had to break it up into three batches, but each batch came out wonderfully! I also don't have a rolling pin, so I pressed it out with my hands. they turned out wonderfully! The first one was a bit crunchy because I over cooked it, but my 3 year old and I just topped it with cheese and ate it like a cheesy cracker. The rest came out wonderfully as I followed the suggestion of someone else and flipped it a few times to cook it through and not over cook them! Thank you so much for the recipe! I won't be buying tortillas again! (though I may buy some regular crisco): UPDATE! I have started adding other spices to the flour and I have vetran chef friends raving about how my tortillas are the best they have ever had! You can even wrap them in aluminum foil and throw them on the grill and they come out beautifully!

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bcfossett August 01, 2009

These have been a life saver! We used to buy the uncooked tortillas at Costco, but we moved and can no longer get them. I've tried other tortilla recipes and these are by far my family's favorite. I use canolla oil for the fat and I find 1 C of water to be a bit much. 3/4 + 2 Tbsp is just about perfect.

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Kailamom February 28, 2009

These are unbelievably wonderful! I have seriously made these at least 10 times over the last 3 weeks. I use the paddle in my Kitchen Aid to throw together. I do nothing special except let the dough rest and use an iron skillet. My family is hooked and they taste totally authentic, just like the ones that the Mexican Grocery store makes and sells for $2.50 a dozen. They taste best if eaten immediately, but if you need to refrigerate them, let them cool on paper towels before bagging them up.

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Texas October 24, 2012

Wowzer these are so good! No more store bought for me!

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Melanie Adrienne August 25, 2012
Flour Tortillas