Flour Tortillas

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This recipe was perfect! They came out super tasty and had nice presentation, as well. I think the trick here is letting them set for as long as possible before using them (I may have left them out a bit too long as the shortening had started to melt and then they roll out with such ease! I was able to get 12 nice, big tortillas with no problems. Thank you for offering a tortilla recipe without lard!

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They were easy to make and my 5yr. Son love helping press the dough in a tortilla press. Substituted lard, great flavor. Would definitely make again.

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I made about 12 tortillias using wheat flour. They were good and I enjoyed making them. This will be something fun to do with my kids. Not as soft as I would have like but mabe I cooked them to long.The sure test was they taste Yummy.

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My mother's recipe has baking powder in it. I found a recipe online at http://www.texasrollingpins.com/tortillarecipe.html -- It's a close match to my mom's. And yes, she's Mexican. : Growing up she made them with manteca (lard but she switched to shortening as she got older. The recipe at the link above mentions using a comal and a palote, this is a griddle and rolling pin in Spanish. I have great memories of waiting for the fresh, hot flour tortillas to come off the griddle and spreading warm butter over them. Homemade flour tortillas make the BEST quesadillas!

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Great taste, great texture. I would suggest the recipe to anyone who enjoys authentic mexican style torillas.

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Only change I would make is using bacon grease instead of shortening. Probably not as much. That is how we make them at home.....

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I agree with most of the ratings about the recipe lacking proofreading...it was confusing.
I made the dough with 1/2 wheat flour and it turned out just terrible. The tortillas were difficult to roll out (after I figured out the math errors and they didn't cook right...they just dried up. I cooked a couple then threw away the rest. Very disappointed!

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I added a little more flour to make it less sticky and hand kneaded the dough so I didn't have more dishes to clean. I make a double batch so I can refridgerate some for the next day.

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These were a huge hit with my family, and much better than the soft tacos we bought in a kit from the supermarket. I used a pastry blender to cut in the fat, and found that the dough was impossibly sticky at the start, but once I let it mix in the mixer, the gluten developed and with the fat it made a supple but not sticky dough.

I had a hard time getting them into the pan elegantly but I think they weren't chilled enough. The next time I try this I am going to chill longer, and use less fat than called for and see what happens.

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My family and I were happy with this recipe, I was even bold enough and tried it at a small get together i hosted and the guest asked for more. Thanks foodnetwork.