57 Reviews of Tortillas

From: Chef #183681

On Feb 27, 2005

Wish I could make this a 10 star. After trying numerous recipes, unsuccessfully,this was perfect. I followed recipe exactly but discovered that if I formed the dough into balls and refrigerated them overnight, that they rolled out much easier and thinner. I have a tortilla press so I used it and then rolled them thinner. Thank You for this wonderful recipe.

From: KC_Cooker

On Dec 22, 2004

This was my first time ever making tortillas from scratch. I needed tortillas for dinner tonight but couldn't go out because both of my kids have pnemonia, so I found this recipe and decided to give it a try! I can't believe how simple these are to make...why have I been buying them at the store for so many years when this delicious recipe was right under my nose. I did have to add about a tablespoon more of crisco to get the pea-size balls and I used all the water the recipe called for. This dough is very easy to work with...not sticky at all and these tortillas taste delicious! Great tasting and little effort...what more could you ask for? Thanks for sharing this great recipe!

From: dukeswalker

On May 18, 2006

Super easy!! I subbed 1/2 whole wheat flour and used an organic trans fat free shortening - I have to say these came out perfect! UPDATE: I just made these in the food processor - simply pulse 2 times to combine with shortening then add water thru the top of the lid, pulsing until a ball is formed - They were the MOST tender!!

From: *SimplyME*

On Aug 28, 2006

I've tried many recipes for tortillas, but these are the ones that work best for me. I don't roll them very thin because I like them thicker like my moms. Resting time is a very important step. I used the vegetable oil for these and getting them round takes practice.

From: Margo Mae

On Apr 20, 2007

These are delish!! My first couple attempts at rolling them out appeared more like U.S. state shapes in a jigsaw puzzle rather than round, but after about the 3rd or 4th one I finally got the hang of it. It is imperative to let the dough rest the required 30 min. if not you're just left chasing the dough around on the board trying to stop it from springing back into a ball. [voice of experience speaking] I will no longer be buying store bought tortillas~now that I can make these tender,inexpensive, delicious little buggers. Thanks Charlotte J. for a great recipe.

From: Marg (CaymanDesigns)

On Feb 22, 2005

These worked out very well for the quesadillas I was making. My only complaint was I felt I could taste the oil a bit too much. Next time I'll try using shortening instead. Easy recipe to work with. The hardest part was trying to roll them into a circle. It does take a bit to roll them out, so make sure you give yourself a good 20 minutes for that step. Thanks for sharing! (Editted for spelling error)

From: Chef Dine

On Dec 3, 2006

I was so excited to make my very own tortillas! They were really easy to make, a little tricky to get them to roll out round but I found they were too small in diameter for any tortilla recipe (e.g. enchiladas) So I doubled the recipe and made them bigger. They looked beautiful and tasted just fine but they were just a little on the dry side, they cracked in the middle when trying to roll up ingredients into the tortillas; not sure what may have caused this? Thanks for posting.

From: StrawberryParfait

On May 8, 2007

Wonderful recipie! Easy to follow and very good directions. Prepared (for once) exactly as the recipie said. Only difference was I cooked them on an electic skillet (which did cook slower to begin with....but did not stick and heated up well after a few min.) Not very sticky. Easy to roll out. I used a glass (be careful!) to roll mine out. Taste is very good. Not to salty or stale. A nice warm flour taste. Easy to make. All ingrediants on hand. Easy to mix together. Left it resting while I watched tv But could be left (sealed in plastic wrap or something) in fridge overnight. Reheats easily in the microwave. I stored extras in a clean hand towel in the fridge and reheated in microwave for about 30sec. Must be heated to be flexible...however if left cold I imagine it could make good chips. Also imagine it could be used to make something like a cinnamon roll tortilla...or other varietys. Spices and such would work well with this recipie. We had it with a beef taco mixture...of which I added corn starch too for fear that the tortilla wouldn't handle liquidy food well. But the tortillas handled the folding, food, etc well. Enjoy

From: najwa

On Sep 29, 2005

This is my first attempt at home made tortillas and they were excellent! I used them with Beef and Bean burrito filling .. thanks for sharing!

From: Chef skosko

On Oct 5, 2006

This was so easy and they were so soft and fresh! My whole family loved them. My husband was very impressed that I could make them from scratch and said how much better they were than store bought. **Be sure to follow step #8: to use an "ungreased" pan or they will harden, I messed up the 1st one that way. I did not however, let them rest as in step #5 (didn't have time) but I really can't imagine them turning out any better! Thanks Charlotte