Flour tortillas

In a large bowl add the flour. Start rubbing the shortening or lard into the flour using your fingertips. Dissolve the salt in the warm water and start mixing the water into the flour, a little at a time, until you form a stiff dough.

Turn the dough onto a floured work surface and kneed it for about 10 minutes, until the dough is elastic.

Shape the dough into a roll and divide it into 12, approximately equal pieces. Roll wach of the piece into a ball with the palm of your hands. Cover the pieces of dough with plastic wrap while you work to keep them from drying. When all pieces are finished, allow them to rest for 30 minutes.

Roll out each ball on a lightly floured surface using a thin rolling pin.  Try to keep the shape even by rotating the tortilla with each roll. Roll each tortilla to about 12 inches in diameter.

Put a skillet or heavy pan over medium heat. Place the totrillas, one at a time on the hot surface and cook for about 1 minute on each side, until the tortilla surface turns slightly brown and blisters, forming a few dark spots.

Place cooked tortillas on a plate and cover with a towel to keep warm.