Thought I venture onward in my Mexican cooking since I did so well with the tamale experiment

The Ca Sa Me corn meal has a recipe on the side for tortillas. I was thinking of making them since it looks rather simple to do. There's no yeast, rising, punching, just mix, squish, and fry.

So the question is: Is there a difference in homemade tortillas like the one the exists for homemade breads? So should I make my own, or buy them in the store for a dollar?

I'd say you don't know unless you try it! Let us know.

I have made homemade tortillas before, but they weren't so great.

I just get mine at Taco Cabana. Theirs are super thick and soft and delicious.

Funny story, one time I was having dinner guests and serving Mexican food, so I went to TC for some tortillas. I asked for three dozen. The girl said to me, "Will this be for here or to go?"

I wanted to say, "It's for here, and can you also bring me some butter and a diet coke?"

I've made them using this recipe - and I liked them -I know everyone's taste is different - but I like them

HOMEMADE FLOUR TORTILLAS

3 tbsp. shortening
1 tsp. salt
2 c. flour
3/4 c. water

Sift dry ingredients together in a bowl. Cut in shortening. Add water to make dough. Take handful of dough and roll out on a lightly floured board, as thin as you can. Bake on a lightly greased griddle. Turn to brown.

I tried the recipe on the bag, and cut it in half as trial run. The bag says to roll the tortillas between layers of wax pepper or plastic wrap. I used the plastic wrap method, and the first few tortillas were awful.

The last couple were okay, but I still wasn't able to get them to be round like the store bought ones. So I get to ask a question here which is:
Is the roundness of todays tortillas just a result of machinery or were tortilla rolled by hand into perfect circles?