Homemade Authentic Mexican Flour Tortillas

Combine the dry ingredients - flour, baking powder, and salt - in a large mixing container. Use your fingers or a pastry cutter to break down the mixture into small, crumbly pieces. If the mixture appears too floury, add a little more shortening to achieve the desired consistency. Gradually pour in about 3/4 cup of hot water, just enough to moisten the mixture.

Knead the dough using your hands or a large fork, gently pressing it against the sides of the bowl to gather any stray pieces. If some dough remains stuck, sprinkle a small amount more flour and shape it into a soft ball. For optimal results, cover the dough with a clean cloth and let it rest for approximately one hour.

Divide the dough into 12 equal portions. Using a lightly floured surface, roll out each portion to about 1/8-inch thickness.

Preheat a cast iron skillet over medium heat.

Place a tortilla in the preheated pan and cook until it's lightly browned and slightly puffed, about 30 seconds to 1 minute. Flip the tortilla over to brown on the second side, taking about 30 seconds or a minute more; transfer it to a plate. Repeat the process with each piece of dough, keeping cooked tortillas covered with a towel to maintain their warmth and moisture until serving.