San Antonio-style flour tortillas from The Homesick Texan Cookbook (page 302) by Lisa Fain

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on April 19, 2022

    We loved these (used to wrap mojo style pulled pork). I cut in 1/2 to make 4 which was a mistake - I should have made all of them! The dough initially was very "loose & sticky" as described but the 2 minute knead really did result in a smooth, firm ball. I rolled as thin as I could (re: rionafaith's comment)..... the 1st tortilla was not really a success (pan not hot enough?) BUT the next 3 puffed/coloured beautifully. I would repeat this for sure but I also want to try her other version (Houston-style) for comparison.

  • rionafaith on April 09, 2020

    I think I didn't roll these out quite thin enough because they puffed more than I expected when griddling. They are almost more like a thin naan than the tortillas I'm used to. I used rehydrated powdered milk in these cause I'm running low on the regular stuff, so maybe that has something to do with it? Though I'm not super familiar with Texan food so maybe they're supposed to be like this. Still made a great taco!

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