Tortillas, pronounced "tor-tee-yuhs," should be mostly cream colored with brown flecks. "Tortillas de Harina" made with lard, are the staple bread of Mexico. A hands on approach works best for this recipe as the shortening is more evenly distributed through the flour, making the tortillas easier to roll out.

    2 cups all-purpose flour
    1 teaspoon salt
    ¼ cup Crisco® solid vegetable shortening
    ½ cup water, warmed to 110°

1.  In a large bowl, mix the flour and salt.

2.  Rub the shortening into flour until fine crumbs form.

3.  Mix in the warm water. Use 2 more tablespoons water if      
     needed. Dough should not be too stiff. Knead a few seconds.

4.  Cut into 4 pieces for burrito-size tortillas or cut into 6 to 8
     pieces for smaller tortillas.

5.  Flour a breadboard and place each rounded piece onto board,        
     turn once to flour both sides. Flour rolling pin, roll out very  
     thin. Turn once and roll again. Use more flour as needed.

6.  Heat a 13-inch griddle after you have rolled out the first
     tortilla. Grease the pan with a little oil. Fry tortilla until it
     puffs up, turn and fry 20 seconds on the second side.

     Hint: Adjust heat as needed.

     Makes 4 burrito size tortillas or 6-8 smaller tortillas