Serve these warm homemade tortillas with a Mexican or South American dish and you're sure to impress your guests. These are absolutely delicious.
I made the dough mixture which was easy enough. My 4 year old son rolled out at least 6 tortillas. I lightly cooked the tortillas, put them in the tortilla warmer then served them with green chorizo. - 20 Jul 2014
this recipe is great! i used more salt and substituted margerine for shortening. also, i did not use baking powder. One time i made w/ baking powder, and all the other times without... i liked the taste and texture of the tortillas without the baking powder. I rolled out the dough paper thin.. and then i placed a bowl on top and cut around the bowl... so all of my tortillas were the same perfect circles. Tortillas came out soft and tasty! They look store-bought, but taste much better! I have made them many many times and everyone always loves them. - 01 May 2005 (Review from Allrecipes US | Canada)
***FOR NON-CRUNCHY TORTILLAS, PLACE COOKED TORTILLAS IN A PLASTIC BAG. IT GETS MOISTURE BACK IN IT AND WILL MAKE THEM SOFT AND PLIABLE. ALSO MAKE SURE YOU DON'T OVER COOK THEM.*** I've made tortillas before and I would have to say that these turned out very good. I made Bacon 'n' Egg Wraps with the tortillas and my husband was amazed at the ease and speed of making such a wonderful breakfast. ***MODIFICATION*** I substituted the shortening with equal amounts of butter. Tortilla recipe would make 6 servings. ***UPDATE*** To make tortilla bowls for taco salad, I placed uncooked tortillas on top of a ball of aluminum foil. Make sure you spray the ball with PAM so it doesn't stick. Cook for 400 degrees for about 10-15 minutes, depending how big the tortillas are. This makes healthier non-fried bowls. - 20 Jan 2009 (Review from Allrecipes US | Canada)