1 Cup (16 tbs) (Not So Hot That You Cant Handle The Dough)
Cut in the shortening (kinda like you would do for a pie crust), add hot water and knead the dough for about 3 to 5 minutes then cover the dough and let stand for about 10 to 15 minutes. Divide dough into small balls a little bigger than a golf ball- aprox 2 1/2 ounces each. Smush the small balls (that's what she said....sorry I just had to do it) of dough with the palm of your hand to make a flattish disk of dough. Roll out the dough to make a tortilla. Toast on a pan on the stove - cast iron is best if you have one available.
Chirpy June the Homemaker pulls off a homemade Tortilla. She call it a 'challenge' recipe. But it in actuality, it is a simple recipe. If you are attempting the Mexican cuisine, then you've gotta start with the Tortillas.