That is, if you're still "brave/crazy" enough to eat them after the GE rice scare! I have yet to hear back from Food for Life, by the way.

In any case, we have found that by browning the brown rice tortillas on both sides in a dry cast iron skillet, they become crispy and can be cut into pieces to use as "crackers" for pate or as "pita" for hummus.

We also bake them for about 8-10 minutes in the oven to crisp them up, then top with pizza/pasta sauce and our favorite pizza toppings, then bake for another 10-12 minutes. A personal thin pizza, if you will.

I usually heat mine in a clay tortilla pot in the microwave and then roll them with beans, cheese, avocatoe, onion, and salsa inside.
Leslie

on where to buy one of the tortilla presses. I have a good reciepe that you can actually roll out and then fry in a dry hot pan, but I would really love to have the press. My reciepe has corn meal in them, adds a better flavour than just rice. Although there not as good as the store bought ones, there alot cheaper.
Thanks, Patricia

Has anyone made tortillas with masa harina? I bought a bag of Maseca instant corn masa flour and hope to make some good tortillas. The website looks promising - all they do is corn http://www.aztecamilling.com/index.html#

Do I need a press? Any tips? I tried this years ago and it was a disaster. I see corn tortillas in restaurants and stores so I know it is possible to make tortillas. I use to make my own flour tortillas and they were wonderful.

Anne

Oops, sorry - I just reread the title of brown RICE tortillas Sorry for the change of subject.