Add all-purpose flour & salt to a bowl, whisk to combine, then incorporate vegetable shortening.
Slowly incorporate water, then knead until the dough is smooth, elastic & not sticky.
Return the dough to the bowl & cover it with a kitchen towel & let it rest for 45 minutes.
Divide the tortilla dough into equal portions.
Roll the dough into disc shapes of approximately 10 inches.
Cook in a very hot skillet until the tortilla bubbles & browns, approx. 30 seconds, then flip & repeat.
Serve while warm, or store in a plastic bag in the fridge for up to 10 days. .
Use them as tacos, burritos, fajitas, quesadilas, enchiladas, or wraps. Why not try a tortilla pizza?
WITH QUANTITIES & DIRECTIONS