Traditional flour tortillas - homemade and much better than store bought. Do not substitute vegetable oil or shortening for the lard.
Author: LaDonna
I learned how to make these growing up watching my mother Alma. We have never used an actual recipe, but for your convenience I came up with one.
Author: Jamie Mikall Martinez
This is the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. The secret is to use a...
Author: jenn
This is a recipe that I made up after being disappointed by the Dunkin' Donuts® breakfast quesadilla. These quesadillas are satisfying and filling, and...
Author: judy2304
Here's my technique for making excellent corn tortillas every time! It takes some practice to master, but even the lousiest homemade corn tortilla is better...
Author: Chef John
I just don't get to San Antonio, home of the puffy taco, as much as I'd like to. So I tried to recreate it at home and it worked out great! Be sure you...
Author: Chef John
Homemade tortillas are so much better that if you do decide to give these a try, be warned that you'll have a very hard time ever going back to the packaged...
Author: Chef John
Baked corn tortilla strips are a staple in Mexican soups - use in your favorite tortilla soup or to garnish other Mexican soups.
Author: gem
These tasty low-carb and grain-free keto tortillas are perfect for your next taco or fajita night. So easy and quick to make, and they taste like real...
Author: Fioa
I learned this recipe from watching my mom in Mexico, however, nobody (not even my mom) knows how much of every ingredient you are supposed to use, so...
Author: Claudia
Granny made these and every time I make them I think of her. Hope you enjoy them! Serve these with your favorite burrito or fajita recipe!
Author: Kim
Light blend of whole wheat and all-purpose flours make a light, lower fat, and easy alternative to a basic flour tortilla. This recipe came together one...
Author: Momster
These delicious Mexican vegan tacos (tacos de jamaica) are made with hibiscus flowers and are garnished with pineapple, onion, cilantro, and salsa verde...
Author: Chef Gaby Cervello
Soft and pliable, these easy-to-make cassava flour tortillas taste similar to a whole wheat tortilla but are naturally gluten free. Use them for your sloppiest...
Author: Buckwheat Queen
Quick and easy shrimp fajitas on the grill. Don't forget your favorite toppings such as guacamole, salsa, and sour cream.
Author: Soup Loving Nicole
My sons really miss flour tortillas since we have gone gluten-free. So I have tinkered with a bunch of wheat flour tortilla recipes to create one that...
Author: perwin
Deciding between burgers or Mexican? Why not have both, with this inventive play on a fast food favorite?
Author: Pure Farmland
To Latinos everywhere, these are not only our bread but usually our utensil at mealtime as well! Some like big and thin, some like them small and fat,...
Author: Esther Nelson
Most flour tortillas use lard or vegetable shortening as one of the ingredients. This recipe uses canola oil with the same great tortilla taste. A great...
Author: Lela
Fresh and tender wheat flour tortillas are great with breakfast, lunch or dinner.
Author: teresa
Your typical broke college student food: very sweet, very addictive.
Author: Cumthru$tompn!
Traditional flour tortillas - homemade and much better than store bought. Do not substitute vegetable oil or shortening for the lard.
Author: LaDonna
This quick and easy meal makes a great (vegetarian) breakfast or lunch!
Author: Courtney
These tasty homemade keto wraps are the most fabulous starting point for any quick and easy meal. These wraps are perfect for an egg-free, low-carb, gluten-free,...
Author: Fioa
I learned how to make these growing up watching my mother Alma. We have never used an actual recipe, but for your convenience I came up with one.
Author: Jamie Mikall Martinez
Great for tacos and quesadillas, these tortillas also have added flavor and fiber from oat bran.
Author: ByMarce
A great alternative to traditional corn or flour tortillas. They worked perfectly the first time, too. I use these as sandwich thins as well.
Author: goodsaltmusic
This is the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. The secret is to use a...
Author: jenn
Great paleo recipe for crepes or tortillas. Season with herbs of your liking.
Author: Mouretsu
While traditional chimichangas are deep-fried, this version pan-fries them instead for a friendlier take on the classic. Feel free to add sour cream and...
Author: 14 Hands Winery
These paleo-friendly tortillas are made with cassava flour and duck fat. Tortillas can be eaten immediately or stored in a sealed container in the refrigerator...
Author: Angela Sackett Superhotmama
Creamy chicken Gorgonzola and spinach quesadillas. If you love Gorgonzola cheese, this is your dish.
Author: whereisdiana
A tortilla bowl filled with black beans, onions and garlic, topped with 2 fried eggs smothered with melted cheese, avocado, and sour cream.
Author: CaptainRallie
I learned this recipe from watching my mom in Mexico, however, nobody (not even my mom) knows how much of every ingredient you are supposed to use, so...
Author: Claudia
Homemade tortillas are so much better that if you do decide to give these a try, be warned that you'll have a very hard time ever going back to the packaged...
Author: Chef John
Baked corn tortilla strips are a staple in Mexican soups - use in your favorite tortilla soup or to garnish other Mexican soups.
Author: gem
To Latinos everywhere, these are not only our bread but usually our utensil at mealtime as well! Some like big and thin, some like them small and fat,...
Author: Esther Nelson
Soft and pliable, these easy-to-make cassava flour tortillas taste similar to a whole wheat tortilla but are naturally gluten free. Use them for your sloppiest...
Author: Buckwheat Queen
Here's my technique for making excellent corn tortillas every time! It takes some practice to master, but even the lousiest homemade corn tortilla is better...
Author: Chef John