21 Reviews of Tortillas De Harina (Flour Tortillas)

From: 'lil cooker

On Mar 18, 2008

How fun! These took no time at all to make. The trick is to roll them thin....when you think they are too thin, they are probably just right! I rolled mine out like a pie crust, in between saran wrap and then removed them carefully and placed into the cast iron skillet. I stored them in my tortilla keeper with a warm, moist paper towel. PERFECT! For those of you who think you can't make these, give it them a try! Even if you get them too thick, they taste delicious!

From: minnie chef

On Nov 3, 2008

The first batch didn't turn out so well because I didn't knead the dough long enough. It seemed smooth so I moved on... Big mistake. For elasticity these need to be kneaded well. (it's all about the gluten...I suppose.) Or else you'll get that "raw flour" flavor some people complain about with homemade tortillas. Good recipe though.

From: GimlisGirl

On Feb 11, 2009

Fabulous! Easy to make, delicious, very little clean-up involved. I halved the recipe when making them for a second time last night - still turned out great. I'm never buying tortillas again. Thanks for the recipe!

From: MidsummerNightSprite

On Feb 22, 2009

Tried these one night when I was too lazy to run to the store (sounds like a contradiction but one I'm sure you all understand). It was my first go at homemade tortillas and they turned out great! Once I starting rolling and frying I was done before the chicken came off the grill. I used canola oil instead of the shortening and it worked alright. Thanks!

From: MsPia

On Apr 16, 2009

This tortillas are wonderful. The first time I made them I didn't have lard or shortening, so I used olive oil and it was not a good idea. They were hard and didn't taste like tortillas at all. The second time I bought shortening and followed the instructions to a T. Perfect!!!! I barely cooked them to keep them soft and I rolled them pretty thin. The recipe made about 16 big tortillas. Next time I'm going to make them smaller for tacos. Thank you ZeldaFan. for posting.

From: Ravyn_Silverwing

On Jul 13, 2009

OMG!!!! I think that I have bought my last package of premade tortillas ever!!! My husband loved these and so did the kids. Remember to roll them until you think that they are too thin, then they are ready to grill. I kneaded mine for about 8 minutes for anyone wanting an approximate time on kneading. I used the baking sticks by crisco and it turned out beautifully. Thanks so much for this, I am looking forward to making the next batch and buying a tortilla press to make rolling them so much easier!!!

From: wax lion

On May 8, 2007

I grew up in New Mexico, but it took moving to Maine to inspire me to learn to make tortillas! These were great and the directions were helpful - the only cooking issues I had can be directly traced to my old and fussy stove, but once I got the heat up enough it worked just fine. They were easy to roll out but I did all the rolling before I started to cook them, and next time I will cover them while they wait. We used them for tacos tonight but tomorrow night will be quesadillas, and I will definitely make these again. I did swap 1/2 C of white-whole wheat flour and it didn't seem to cause any issues.

From: Briala

On Oct 7, 2007

I couldn't get all the dough to stick together after adding the water, I had to add a little bit more. I thought they were still on the flour-y side when they were done but my boyfriend and his brother absolutely loved them. I've tried other tortilla recipes before and these turned out the best of any of them. Definitely the tortilla recipe I'll be using in the future. *** I've made these several times since my original review. I do need to add extra water to the dough. I cover the dough balls with a wet tee towel while they sit for the 15 minutes and I also try to use as little flour as possible when rolling them out.

From: chefnosalt

On Aug 17, 2008

Nice recipe. Excellent tortillas. Growing up on Hispanic foods, and being a complete addict, I'm being forced to learn to make it all myself (minus salt, thank you High Blood Pressure). There are a few tweaks that need to be made for no-salties as well as high-altitude. Less flour, a little more water, and watch you cooking time, or you will end up with tortilla chips. I have the same problem as SaraEMiller keeping things soft. Ideas???

From: Valley Book Girl

On Feb 17, 2008

This morning I made Flour Tortillas Flour Tortillas. This evening I made this version of flour tortillas. Right now my husband likes the flavor of the other recipe, but the texture of this one. I think the thing I have to do is add more lard/shortening. At this point I am jsut tweeking the recipe to replicate the tortillas my husband grew up eating.