|Cornmeal||2 Cup (32 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Warm water||1 1⁄4 Cup (20 tbs)|
Mix the cornmeal, salt and all-purpose flour in a large bowl, add the shortening or margarine and rub in until the mixture resembles breadcrumbs.
Add the water and mix to a dough.
Turn the dough out onto a lightly floured surface and knead for a short time until it is smooth.
Shape the dough into 4 equal balls, roughly the size of a tennis ball, and let them rest for about 1 hour covered with a damp dish towel.
Roll out each ball thinly on the floured surface to a circle about 10 inches in diameter.
Heat an ungreased griddle or large frying pan and fry the tortillas over a fairly high heat, turning them over so they are lightly browned on each side.