I have been dying to try these out. So I made chicken tacos to try these out with. They were well liked and said I could make them again.
I used wheat flour and for the “fat” I used smart balance butter. So with those changes I had a bit different experience. I thought they were a bit dry when I put them on the pan as well as they didn’t bubble like the link says they should. If I make them again I may add more butter or water.
When you make them make sure you roll them as thin as you can. My first one was thicker and burnt before it cooked right. Some suggestions on the link may have help me with the dryness. Someone suggested putting the dough in a ziplock bag with a wet paper towel. Since I didn’t roll them right after I made the dough I think that may have helped keep some moisture in.