In a large bowl, combine the flour and the salt. Use your hands to mix in the vegetable shortening until the mixture feels like breadcrumbs.

Add the water in small amounts and continue kneading until the dough forms a smooth ball that is firm and elastic. Do not over-knead or the tortillas will be tough.

Let the dough rest 20 minutes, then divide it into 1½-ounce chunks. Shape each chunk into a round patty as follows: Using the table and the palm of your hand, flatten out each chunk into a thick patty about ½-inch thick. Pull back the edges to the center and press down, turn it upside down and flatten again with the palm of your hand to form a patty.

Let the patties rest, covered with a kitchen towel, for 20 minutes.

Heat a well-seasoned comal or nonstick skillet over medium-high heat.

Using a rolling pin, and working on an unfloured surface, roll out each patty to make very thin tortillas. Place a tortilla on the comal, cook it for 30 seconds and flip to cook on the other side for 30 more seconds—or until it has golden-brown spots, inflates and is cooked through.

Repeat the process with the remaining patties. Keep the tortillas warm until ready to serve.