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Mix all ingredients in a large pan or bowl, work in shortening thoroughly. Add liquid gradually to make a stiff dough, dry enough not to stick. Knead in pan or bowl for 5 minutes until springy. Pinch off into small balls and roll these into round flat cakes 1/8" thick. Heat large iron skillet or griddle. Drop tortillas one at a time onto ungreased pan, brown on one side about 3 minutes, turn, brown other side. Put cooked tortillas between folds of clean towel. This will make 6 tortillas about 6 inches in diameter. Prepare shortly before serving with meal. They will stay warm in cloth about 15 minutes. Tortillas should be torn, not cut. |