| 1 |
Mix salt and masa harina. |
| 2 |
Melt shortening in boiling water and add to dry ingredients. |
| 3 |
Using a pastry blender or mixer, beat mixture well for ten minutes. |
| 4 |
Dampen the muslin and lay a square on one of the cutting boards. |
| 5 |
Pinch off one piece of dough at a time and roll into a one-inch balls. |
| 6 |
Place the ball on the muslin, top with the second piece of muslin, and flatten with the second cutting board. (The tortillas should be almost paper thin.) |
| 7 |
Remove the board and peel off the muslin. |
| 8 |
Cook the tortillas on a lightly greased griddle, turning once, until they are brown. |
|
|