Directions:

Food processor

1. Add the flour and salt to the food processor, secure the lid and process on low for 10-15 seconds until they are completely mixed together.
2. Add the vegetable shortening in small spoonfuls on top of the dry ingredients. Cover and pulse the food processor on and off for 10 seconds in 1 second intervals. It should look like there are small crumbs throughout the flour mixture.
3. While the food processor is running on low and covered, slowly add the hot water through the opening in the top until all the water has been added. Stop as soon as the dough starts to come together. Proceed to step 4.

By hand

1. In a large bowl, whisk together flour and salt.
2. Break or cut up the vegetable shortening and spread out on top of the dry ingredients. Using a pastry blender or your hands, rub it into the dry ingredients until a crumb-like texture forms.
3. Pour the hot water into the mixture and stir with a spoon until a shaggy dough forms. Proceed to step 4.

4. Move the dough to a clean, lightly-floured surface. For a soft and tender tortilla, only knead the dough 8-10 times and shape into a ball. For a chewy and flexible tortilla, knead the dough for 10-15 minutes, forming it into a ball with a silky-smooth surface - an indent from a pressed finger on the ball should bounce back. Cover with plastic wrap or a clean, damp towel and let rest for 10 minutes.
5. For smaller 6-7” tortillas, cut the dough into 10-12 pieces (55-65g each). For larger 8-9” tortillas, cut the dough into 6-7 pieces (95-105g each). Roll each piece into a smooth ball and re-cover with plastic wrap or a clean, damp towel. Let rest for 15 minutes minimum.
6. On the stove top, heat up a seasoned cast iron skillet on just below medium heat (4 out of 10) for 8-10 minutes. If using a tortilla press, cut out two 8” diameter rounds of parchment paper.
7. Smaller tortillas: squish a ball of dough between 2 rounds of parchment paper, open the tortilla press and insert the ball. Close it and press down with some force on the lever. Open the press, spin the parchment round slightly and repeat. Do this 8-10 times until the tortilla has been spun in a full circle. The tortilla dough should be a thin, even circle. Gently peel away the top parchment round, exposing the tortilla dough.
Larger tortillas: lightly flour the work surface and rolling pin. Place a ball of dough on it and using the rolling pin, start to roll away from your body using a firm, even pressure. Rotate the dough and repeat until the dough is a thin, semi-translucent 9” diameter circle.
8. Transfer the tortilla to the heated skillet and cook for 1 minute total. If cooking the smaller version, make sure the exposed tortilla side is in contact with the skillet and the parchment round is on top. Press down on the parchment paper on top, making sure that every part of the tortilla is pressed into the skillet. Once it starts to cook, gently peel off the top round of parchment. Flip 3-4 times in 15-20 second increments. For the larger tortilla, flip 2-3 times in 20-30 second increments. Once the tortilla starts to bubble up, flip the first time. The tortilla should start to puff up with a large air bubble. If the bubble stalls before the entire tortilla is finished puffing up, flip again.
9. Stack the cooked tortillas in a warming container (lined with paper towel) or wrap in a clean kitchen towel to create a warm environment. Let sit for 10 minutes or until the tortillas have softened.