Instructions: Combine the dry ingredients, then cut in shortening. Make a small well in the center and gradually add water. Knead the dough until it is soft, smooth and elastic. Set aside 10 minutes, then divide into 12 equally sized balls. Roll balls into 1/8 inch thick circles, and cook on a preheated, ungreased grill for about 2 minutes a side, until the tortilla is lightly speckled. Cover to keep warm.

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