Makes 12 tortillas
2 3/4 cups all-purpose flour, plus a little extra for rolling the tortillas
5 tablespoons vegetable shortening, lard or 2 1/2 tablespoons of each (for the most authentic version)
3/4 teaspoon salt
3/4 cup very warm tap water
Combine the flour and shortening in a large mixing bowl.
Work the shortening into the flour with your fingers until completely incorporated.
If this isn’t done thoroughly, or until no particles of shortening remain visible, the tortillas will have an irregular texture.
Dissolve the salt in the water.
Pour about 2/3 cup of salt water over the dry ingredients.
Immediately work it in with a fork.
The dough will be in large clumps.
If all the dry ingredients haven’t been dampened, add the rest of the liquid
(plus a little more, if necessary).
Scoop the dough onto your work surface and knead until smooth.
It should be a medium-stiff consistency, not firm, but not quite as soft as bread dough either.
Divide the dough into 12 portions and roll each into a ball.
Set them on a plate, cover with plastic wrap and let rest for at least 30 minutes.
This will make the dough easier to roll.
Heat an ungreased griddle or heavy skillet over medium to medium-high heat.
Flatten a ball of dough, flour it, then roll forward and back across it.
Rotate a sixth of a turn and roll forward and back again.
Continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.
Lay the tortilla on the hot griddle.
You should hear a faint sizzle and see an almost immediate bubbling across the surface.
After 30 to 45 seconds, when there are browned splotches underneath, flip it over.
Cook 30 to 45 seconds more, until the other side is browned.
Don’t overcook the tortilla or it will become crisp.
Remove and wrap in a cloth napkin placed in a tortilla warmer.
Roll and griddle-bake the remaining tortillas in the same manner.
Stack them one on top of the other in the warmer.