Hot water is needed to make this recipe. You can either heat the water in a saucepan or place it in the microwave for 1-2 minutes. It does not need to boil, although you do want it to be hot.

Add the salt to the hot water and stir together until it dissolves.

Melt the shortening we used, Crisco, for this recipe. You can also use margarine or butter to make the recipe.

Add the flour and baking powder to a large mixing bowl and sift together with a fork.

Add the melted shortening to the flour mixture and stir together until the flour becomes slightly crumbly in texture.

Add the hot water to the flour and shortening mixture and combine using a fork or your hands to shape it into dough. If more water is needed, add a tablespoon at a time. The dough should be slightly sticky but not overly sticky to the touch.

*Make sure the water is hot when added!

Transfer the dough mixture to a cutting board or pastry sheet

Kneed for 2-3 minutes, folding over and pressing down on the dough.

If the dough is in a drafty or cool spot, place the towel over the dough and place a bowl over the top to keep it warmer while it rises.

Divide the dough into small balls about 2’ in diameter. This will make 8 dough balls. For larger tortillas or smaller street taco size, adjust the size of the dough balls.

Use a rolling pin or tortilla press to make the tortillas. The tortillas should be pressed into a thin layer that is translucent. Meaning you should be able to see the shape of your fingers through them. If they are too thick, they will not cook properly and will burn during the cooking process.

Place a piece of parchment paper or tinfoil between the pressed flour tortillas to keep them from sticking together.

Heat a cast-iron pan or sautee pan over medium heat. Lightly grease the bottom of the pan with vegetable oil or olive oil. Wipe away any excess with a paper towel.

Cook the flour tortillas over medium heat in the cast-iron pan.

Place the tortillas into the pan and lightly press down with a spatula so all of the edges are in contact with the pan.

After about 30 seconds, you will start to see slight bubbles popping up. At this time, flip the flour tortilla to the other side.

Continue to cook for thirty seconds to a minute until the tortilla shells begin to puff up.

Flip the tortilla back to the other side for another thirty seconds and remove it from the heat.

Continue this process until all the tortilla shells have been cooked. Lightly grease in between cooks as needed.