Place the flour in a large bowl. Add the salt. Mix well and set aside.

Add the vegetable shortening and use your hands to mix until the flour and shortening are combined (you’ll have a crumbly texture).

Add the hot water bit by bit using a fork (to avoid burning your hands). Mix until a dough forms. Then knead with your hands until ingredients are perfectly combined and you have a smooth dough ball (this takes around 10 minutes).

Place the dough ball in a large bowl, rub lightly with vegetable shortening, cover, and let rest for 1 hour.

After resting, knead the dough again. Separate into 40‑g balls. Shape each into a smooth round ball. Place them back in the bowl, cover with a kitchen towel, and let rest for another 30 minutes.

Heat a frying pan to medium heat. Lightly flour the work surface and rolling pin (don’t use too much flour). Take one dough ball, flatten it slightly, and roll to a circle. Roll once, turn around, roll again. Then stretch gently by hand to make it perfectly round.

Place on the hot frying pan. Cook for a few seconds until small bubbles form and color changes, then flip. Repeat lightly on both sides, letting it puff, but avoid burning.

After cooking, wrap each tortilla in a kitchen towel and put them in a tortilla warmer (tortillera) so they stay soft and warm while you cook the rest.