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
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
Deciding between burgers or Mexican? Why not have both, with this inventive play on a fast food favorite?
Author: Pure Farmland
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
Traditional flour tortillas - homemade and much better than store bought. Do not substitute vegetable oil or shortening for the lard.
Author: LaDonna
Your typical broke college student food: very sweet, very addictive.
Author: Cumthru$tompn!
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
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
Great paleo recipe for crepes or tortillas. Season with herbs of your liking.
Author: Mouretsu
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