3 c flour
1 c water
1/3 c shortening, vegetable oil, butter, or lard
1/2 t salt
Mix all ingredients in a large bowl. I like to use the dough hook on my Kitchenaid stand mixer, but you can do it by hand, too. When it turns into a smooth ball of dough, it's ready to be cut and flattened.
Cut the dough into 6 equal pieces if you want larger burrito sized tortillas, or 12 pieces if you want soft tacos.
If you have a tortilla press, this is the time to break it out. Otherwise, you can roll the pieces of dough flat. I have also used the bottom of a clear glass Pyrex pie pan to flatten the dough. This works well, and since it's clear, you can see how big the tortillas are getting. Put the dough between two cut out pieces of a freezer bag or wax paper, and flatten it. Flatten one, and while it's cooking, you can flatten the next one.
To cook the tortillas, heat a flat-bottom pan on the stove over medium-high heat. When the pan is hot, put in the first tortilla. Cook for 20-30 seconds on each side. They will puff up with air bubbles, and brown slightly when ready.
You can use them for home made quesadillas, or fill them with Carne Asada, Chicken, or Fish. And don't forget the Salsa!