Comments on: Sonoran Flour Tortillas

By: gregory anderson

gregory anderson — Thu, 13 Apr 2023 00:12:09 +0000

I was born in Arizona, and later stationed with the Army there. I love the Sonoran tortillas, especially using them for burritos.
Oh my.
Thank you for this recipe. Woo Hoo!
–a happy roadrunner _ga-

By: Sam

Sam — Fri, 24 Mar 2023 01:14:06 +0000

This recipe deserves way more positive ratings and comments! There is a restaurant in Houston,TX that serves tortillas like this with Ahhhhhmazing beef fajitas. I’ve been able to replicate the fajitas, just not the tortillas. This recipe, friends, is it! I’m over the moon excited!! The flavor is excellent and the recipe is easy to follow. I found two similar recipes and wanted to try both to compare. I halved each recipe and this one won, hands down. THANK YOU!!❤️

By: Mary Leach

Mary Leach — Fri, 21 Aug 2020 17:50:22 +0000

Best tortillas. I have made these several times. I either use canola or olive oil. I also knead the dough for five minutes and let rest for an hour covered in the refrigerator. They are always perfect. Thanks for the great recipe.

By: Kgrote

Kgrote — Tue, 10 Jul 2018 19:34:39 +0000

I sure hope people find your recipe. Seems like you’re a little hidden away. Made a full recipe this morning, turned it into five large tortillas (very large) for 5 breakfast burritos for the family-soft scrambled eggs, fresh roasted green chili, cheddar cheese, sour cream, salsa and vegi-bacon. Seriously, the best breakfast burrito I’ve eaten since going veg. (many many years ago). Your recipe turns the tortilla into an important participant in the dish, rather than a mere container for the fillings. Thanks again, Kgrote

By: Kgrote

Kgrote — Sun, 08 Jul 2018 05:26:15 +0000

Clear and easy to follow recipe. I do a lot of baking, so for someone who doesn’t, I guess there might be a bit of a learning curve, but it seemed a very easy project. The pre-cooked rounds are a bit like a lovely, soft, pizza dough and after initially rolling them out, I stretched them to a nice translucency by hand.Tried a half recipe with shortening and using bread flour as recommended. Worked beautifully. It was difficult to find a recipe online for this particular kind of flour tortilla. We live in the Sonoran desert (Tucson) and always took the tortillas here for granted-didn’t realize they are particular to this area. Thanks a million!

By: Kgrote

Kgrote — Sun, 08 Jul 2018 04:50:50 +0000

So grateful to you for this great recipe! I’m on a very low sodium diet for health reasons (certainly not for fun ) and who knew that large flour tortillas were so sodium expensive! Then, searching for a good recipe to make a low-sodium version of, I was finding only the “fluffy” kind…tasty, but not the wonderfully stretchy chewy burro/chimi experience I was missing. Got lucky and found your recipe! Doctored the salt down y mira! Tried a half recipe as a test, and they turned out beautifully the first time-rolled out four lovely tortillas and transformed them into two beautiful avocado and roasted Anaheim pepper quesadillas for our supper. Many thanks, Kgrote

By: Aja

Aja — Tue, 21 May 2013 02:47:39 +0000

So, just as an update, I tried this recipe tonight with whole grain pastry flour.. which is totally not what it tells you to use, but my bestie only eats whole grain tortillas.. SO. The taste was um, good, in an earthy sort of way… they rolled out super easy with no stretch back bc of the low gluten content. They ALSO broke very easy. We are using them to make baked encased stuffed poblanos, so i tried baking them at 400 for 12 mins to see what happened and they got crispy and crunchy… but a definite um, bite, or crunch? I had to roll it a little thicker so it didn’t disintegrate on me…
so, given the flour I used, if YOU are a whole wheat option person, I think you would not be wholly disappointed, but don’t try this if you LOVE LOVE them like I do. I’ll eat em and make em for her, but MY avocado belongs in the original

By: Aja

Aja — Thu, 10 May 2012 15:01:39 +0000

I wake up thinking about food, and what we are going to have for dinner tonight. Yesterday morning, I woke up and read an article on a food writers trip to a mexican avocado farm. They were out in the fields, slicing tree ripe avocados, and squishing them into fresh tortillas with a little salt and avocado honey. Now, I live in Texas, and while we have some pretty good tortillas at the joints around town, NOTHING compares to the handmade fresh tortillas at Old Town Mexican Cafe in Old Town, San Diego. So, I went searching, to see if possibly this blond girl could replicate the amazingness of the old mexican ladies that stand in the window of OTMC day after day. These tortillas are EXACTLY like the ones at OTMC. After much internet searching for a recipe that tried to replicate their tortillas, I came upon a as-yet unknown to myself term – Sonoran. I read about some failed attempts at creating these thin tortillas and figured that since I had all the ingredients, I would give it a go. I used plain crisco for my shortening, and since I only had sea salt, almost a full Teaspoon. Following suggestions (and failures) from everything I had read, I used a sharp knife to cut (not rip) the dough into 8 portions. I set the balls far enough apart so they wouldn’t stick together if they expanded a little, I used my french rolling pin (a much thinner version of a rolling pin with tapered ends) and the key thing I did when rolling them out was to flip them over and over while rolling, and use a well floured surface. I skipped the roll/relax/roll step since I was only making a couple yesterday to see if they were any good. And boy were they ever. I used my Emeril non-stick saute pan on med-hi heat on my electric stove. And used my fingers to pick them up and flip them back and forth.
I can’t urge you enough to make these. They are PHENOMENAL! And don’t forget to try rubbing a pat of butter in them as they come off – if you can wait that long before you cram them in your mouth.
Also. I wrapped up my remaining 6 balls in some plastic wrap – each one separately and put all six in a ziplock in the fridge. I rolled out two more this morning for breakfast, and they were just as yum as yesterday.

By: frankiesmama

frankiesmama — Sun, 05 Sep 2010 03:38:22 +0000

These are the perfect texture tortillas, thin enough that you can use them for burritos, tacos, etc. I’ve tried many other recipes, but they are usually much “fluffier” and I was looking for one that is more authentic and this is the one! My family is so excited because they love fresh tortillas and we’ve finally found the right recipe.

I used canola oil, not shortening, and they were perfect. I also skipped the rest after rolling them and stretched them out a bit before flinging them in the pan.

Thank you for the awesome recipe!

By: outlawwithgrace

outlawwithgrace — Tue, 20 Oct 2009 01:18:15 +0000

I’ll have to try this it looks very good!