1. Using your food processor fitted with the dough blade, add the dry ingredients and pulse together. Add the shortening or lard, the pulse until the mixture becomes crumbly. Turn on the processor and pour in the water through the feeder tube. Allow the dough to come together, then let it need for about 30 seconds.
2. Turn dough onto a lightly floured surface and divide into 12 equal parts. Roll each piece into a ball, cover and let sit for 10 minutes. This time is required to allow the dough to relax enough to roll out thinly.
3. Heat a large frying pan, cast iron if you have it, over medium high heat. A hot pan is key to perfect tortillas. Working with one tortilla at a time, roll them into 6-8″ circles. They will thicken quite a bit once you cook them so go as thin as you can! Try to only roll out one at a time before cooking them so they don’t dry out.
4. Cook on the hot pan for 20-30 seconds on each side. If your pan is the proper temperature, the tortilla should begin to bubble and brown. Flip and cook for the same amount of time on the other side. Keep the cooked tortillas covered to keep them warm and pliable. If they cool before using, just stick them in the microwave for 20-30 seconds to warm them and soften them up again.
** If you do not have a food processor, you can make these with a pastry cutter to cut in the fat, then mix it all together with a wooden spoon.