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1
Combine the flour, salt, and shortening in a large bowl and mix together until crumbly, as for pie dough.
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2
Add water and mix until you can gather the dough into a ball.
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3
Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 5 minutes.
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4
Cover with plastic wrap and set aside to rest for at least 30 minutes or up to 2 hours.
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5
To form the tortillas, divide the dough into 12 equal portions.
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6
Roll each portion between the palms of your hands to make a ball.
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7
On a lightly floured surface, roll out each ball into an 8 inch circle.
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8
Layer the circles between sheets of plastic wrap as you go.
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9
To cook the tortillas, heat a heavy skillet, griddle or comal over high heat until beginning to smoke.
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10
Place a tortilla in the pan and cook for 30 seconds.
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11
Turn and cook on the other side until slightly puffed and speckled brown on the underside but still soft enough to fold, about 30 seconds.
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12
Remove and continue until all the tortillas are cooked, stacking them as you go.
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13
Serve right away or cool, wrap in plastic wrap and refrigerate for up to 3 days.
