Homemade Mexican Tortillas

Combine the flour, baking powder, and salt in a large mixing container. Use your fingers or a pastry blender to break down the shortening into small pieces, resulting in a texture similar to cornmeal. Gradually add water while mixing the ingredients with your hands until you achieve a soft, pliable dough. Be cautious not to add too much water.

Next, knead the dough on a lightly floured surface for a few minutes, until it becomes smooth and elastic. To prevent sticking, lightly brush the surface with oil, then return the dough to its original bowl. Cover it with a damp cloth and let it rest for 10 minutes.

Once the dough has rested, divide it into small balls, approximately the size of a golf ball. Then, roll out each ball to your desired thickness and shape.

Place the dough on a preheated cast iron grill or heavy skillet over medium heat. Cook for about 2-3 minutes on the first side, until it's slightly puffed and bubbly. Flip the dough over for an additional 1-2 minutes on the opposite side.

To keep the cooked dough warm, stack it and cover it with a clean dish towel.