- 2 ½ Cups All Purpose Flour
- ½ Cup Vegetable Shortening (3 1/2 ounces)
- 1 teaspoon salt
- 1 Cup Warm Water
In the bowl of a mixer, place the flour, shortening and salt.
Beat with the paddle until crumbly, about 3-5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
Divide the dough into 3 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature for at least 15 minutes and up to an hour.
Take a small piece of dough and place on a lightly floured board, roll into a 10″ circle and put aside. Finish rolling remaining tortillas
To cook, heat a comal or dry skillet over medium heat and cook to desired crispness.