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Wow! These are absolutely amazing! The only thing I did differently was replace the shortening with lard (before you freak, read this: http://www.nytimes.com/2000/10/11/living/11LARD.html ). I have also used this as the basis for a large number of "alternate flavor" tortillas such as Tomato Basil, Spinach, Roast Garlic etc. Thanx for the recipe!
These are great -- much more flavourful than storebought. We made them a couple weeks back for quesadillas, and made them again this morning for breakfast burritos! Thanks for a simple recipe that will surely be made often at our house.
Awesome btw I learned a shortcut- a hand mixer, as you would use to make cake batter. Saves an hour of risking carpal tunnel with a spoon.
Mmmmmmm Good! These were my first try at making tortillas and they were excellent. I did have to tweek the recipe a bit. Rolled out very thin, much thinner than a cracker and broke off more like baseball sized chunks (golf ball size too small for me). Also used half whole wheat flour. I'm making more tomorrow. I will (hopefully) never buy them again. Thanks!
These tasted good but were too thick...
These were good, but making them the thickness of a cracker made them very thick. I rolled the last few as flat as possible and they turned out better. Also put them in a plasic bag as soon as they came out and the heat softened them, otherwise they wouldn't been way too hard. Much better than store bought, though.
I am so impressed by the ease in preparing these. The next time I do this (which is real soon), I'd put the finished tortillas under a clean cloth so they will be softer. I was worried when they started puffing up a bit but that was okay. Hubby is impressed too!