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| 2 | cups | flour, unbleached all-purpose | |
| 1 | teaspoon | salt | |
| 3 | tablespoons | lard | or shortening |
| 1/2 | cup | water | warm |
| 1 | x | vegetable shortening | or lard |
Mix flour and salt; cut in lard until particles are the size of fine crumbs.
Sprinkle in water; one tablespoon at a time, until all flour is moistened and dough almost cleans the sides of the bowl.
Gather dough into a ball; divide into 12 equal parts for 6-inch tortillas, 8 equal parts for 8-inch tortillas, or 6 equal parts for 10-inch tortillas.
Shape each part into a ball; brush lightly with lard.
Cover and let rest 20 minutes.
For each tortilla, roll 1 ball on a floured surface into 6, 8, or 10-inch circle.
Heat ungreased griddle or skillet over medium-high heat until hot.
Cook tortilla until dry around edge and blsiters appear on the surface, about 2 minutes.
Turn and cook the other side until dry, about 1 minute.
Stack tortillas, placing waxed paper between each.
Cover with damp towel.
Makes 12 6-inch, 8 8-inch or 6 10-inch tortillas.
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Last Christmas was a weird experience in itself. First of all, as a college student you get a longer Christmas break because you finish exams early....
Absolutely Fabulous!!!