FLOUR TORTILLAS
(Can be made up to 2 days ahead before cooking)

2 1/2 cups all-purpose flour
3 1/2 ounces vegetable shortening
1 teaspoon salt
1 cup warm water (or as needed)

Place the flour, shortening and salt in the bowl of a heavy-duty mixer. Beat with the paddle until crumbly, 3 to 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 8 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to 1 hour.

Cut out eight (12-inch) squares of waxed or parchment paper for stacking the tortillas.

On a lightly floured board, roll each ball into a 10-inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days.

TO COOK:
Heat a dry griddle or 12-inch skillet (Teflon is great) over medium heat.

Carefully peel off the paper and cook the tortillas one at a time, until puffy and slightly brown, 30 to 45 seconds per side. Set aside to cool slightly on a towel-lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze.

Makes 8 tortillas
Source: Too Hot Tamales, Show #6154, TV Food Network

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Tortilla Recipes (For and Using)