-
1
To make the dough, in the work bowl of a food processor, add the flour and the vegetable shortening.
-
2
Process 10 to 15 seconds to blend.
-
3
With the machine running, add the warm salt water in a quick stream and process until a solid ball of moist, slightly sticky dough.
-
4
If you think it needs more liquid, mix in 2 to 3 more tablespoons of warm water; the dough must be moist enough to roll out.
-
5
Knead the dough a few times, then place it in a large bowl, cover with a clean kitchen towel, and let it rest for at least 1 1/2 hours.
-
6
Or place the dough in a large self-sealing plastic bag and let it rest in the refrigerator for the same amount of time.
-
7
Dust the work surface with a small amount of flour.
-
8
Divide the dough into 8 balls of equal size, set them out on the work surface, and cover with a damp towel.
-
9
To shape the tortillas, with a narrow wooden rolling pin or dowel, roll out each ball into 5 1/2-inch rounds that are about 1/4 inch thick.
-
10
Try not to blend in any extra flour, as that will make the tortillas tough.
-
11
Keep the tortillas covered, and dont stack them.
-
12
To cook the tortillas, heat a dry heavy nonstick griddle or skillet over medium heat.
-
13
Flip a tortilla onto the hot cooking surface and cook it until puffy and blistered with brown spots, about 1 1/2 minutes.
-
14
Flip it over and cook another 1 1/2 minutes.
-
15
Hold the tortillas in a basket covered with a warm towel.
-
16
To reheat, cook briefly on both sides in a griddle or skillet over medium heat.
