Whole Wheat Mexican Tortillas

Combine 1 cup of all-purpose flour with the whole wheat flour and salt in a large bowl. Use your hands to work the shortening into the mixture until it reaches a consistency similar to oatmeal. Create a depression in the center of the mixture and pour in boiling water, gradually incorporating it until all the liquid is fully absorbed. Sprinkle a small amount of additional flour over the mixture and knead until it no longer sticks to your fingers, resulting in a smooth dough. Form the dough into balls of approximately 2 ounces each and place them on a tray, covering with a cloth to allow for at least 1 hour or up to 8 hours of resting time.

Heat a griddle or large frying pan over extremely high heat. On a lightly dusted surface, roll out the dough to your desired thinness. Fry one tortilla at a time. Place it on the griddle for 10 seconds, as soon as you notice the formation of a bubble on its surface, flip it over. Allow it to cook for about 30 seconds before flipping and cooking the other side for an additional 30 seconds. Roll out the next tortilla while waiting for that one to cook, repeating the process until all of the dough balls have been cooked. The tortillas can be refrigerated or frozen for future use.