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Mix dry ingredients in a large bowl.
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Add vegetable shortening or lard. Or use a combination of half lard, half shortening.
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Use a fork or a pastry cutter to cut in the shortening or just do it the old fashioned
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way and use your hands.
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Next add warm water a little at a time until your dough is soft and not sticky. You do
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not need very hot water.
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Knead the dough for a few minutes.
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Now you will pull off pieces of dough to form about 12 small dough balls. Let them
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rest for at least 10 minutes, longer if you like.
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This is a good time to heat up the comal. You will want to set it at medium to high
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heat. If it is too hot the tortillas will cook too fast.
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Now you can roll out the dough with your tortilla rolling pin or palote. It is a good
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13
idea to dust each ball with a little flour just before you roll them out. Lay the palote
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in the center of the dough ball and roll up, center and roll down. It is good to lift the
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dough and turn it. Again, rolling pin in the center and roll. Roll them out fairly thin.
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Lay your tortilla on the hot comal. It takes just a few seconds to cook. Flip to the other
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side. When they are done it should have lots of nice brown speckles. Place them in a
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towel. If you would like you can use a tortilla warmer to keep them warm longer.
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They are ready to be served!
