11 ounces (2 3/4 cups) flour
2 T shortening
3 T lard
1 t salt
3/4 cup warm water
Combine everything except water in a food processor.
Pulse until lard and shortening are incorporated.
With processor running, pour in warm water.
Process until a dough ball forms.
Remove and form into a disk. Cut into 16 portions.
Roll each piece into a smooth ball and cover with plastic wrap.
Let sit at room temp for at least 1/2 hour for the gluten to relax.
From here, you can either roll them out by hand and cook them in a pan, or use an electric tortilla press.
I love my electric tortilla press, and it's way faster than rolling them by hand.
By hand:
Take a dough ball and roll it on a floured board until it's about 6 inches in diameter.
Plop it into a non-stick pan that's been preheated to somewhere between medium-high and high.
Cook until bubbles start to form on the surface, then flip it.
Cook until it starts to puff, then flip it.
Cook until it puffs all the way up into a balloon, then remove it to a tortilla warmer or covered casserole dish.
Electric tortilla press:
Preheat the Electric tortilla press.
Take a dough ball and flatten it out a little with your hands.
Place it on the tortilla press, slightly off center, closer to the hinge than the middle.
Close the top and push down on the handle until the tortilla protests with a squeeeeeeeal!
Open the press. Cook the tortilla until bubbles start to form on the surface, then flip it.
Cook until it starts to puff, then flip it.
Cook until it puffs all the way up into a balloon, then remove it to a tortilla warmer or covered casserole dish.
If your tortillas don't balloon completely, it's ok. They'll still be good.
The Johnson Family Cookbook