This was quite good and passed the "Mexican" test. However, I think the recipe miscalculated the amount of flour that was required. I took it upon myself to add the appropriate amount of flour to create the consistency needed to make the bread. After wards, I found a very similar recipe which called for about 1 1/2 cups of flour being added to the liquid and then the remainder of the 4 1/2 cups or so before the kneading process for a total of about 51/2-6 cups flour. This seems more fitting for the amount of liquid in the recipe. It was just about the exact amount I had to add to make it right.