(Lard free) Flour Tortillas

1. In a large bowl mix all-purpose flour and salt, then add in shortening and oil. Using a fork, mix until you reach a wet sand texture.
2. Slowly add in warm water, mixing with your hands until a dough begins to form. On a clean work surface, lightly dusted with flour, knead for 1 min.
3. Divide dough into 8 even portions. Shape into round balls then cover them with a kitchen towel or saran wrap. Let them rest for 15 min. Heat comal or pan over medium heat.
4. On a clean working surface lightly sprinkle about 1 tablespoon of all-purpose flour onto a clean working surface. Grab a dough ball and begin to stretch it out into a 4 inch thick round tortilla with your hands.
5. Place on floured surface.
6. Using a lightly floured rolling pin, roll the circle of dough in front of you 2-5 times then rotate the dough about 1 inch. Roll out 2-3 times and repeat until you have an even, round tortilla, about 1/8 inch thick.
7. If you are preparing the tortillas to be enjoyed later, my tip is to “half cook” them; Transfer a tortilla to the pan or comal (don’t use any oil or spray), and cook on each side for 10-15 seconds, then store in a zip-lock bag in the fridge for up to a week. When ready to eat, reheat for 45 seconds to 1 minute on a comal or pan over medium heat, or until brown bubbles form.