4 c. white flour
1/2 c. lard or shortening
1 1/2 tsp. salt
hot water for soft dough

Make soft dough. Shape into golf ball sized balls; cover with shortening; let rest a few minutes. Roll out very thin. Place on hot griddle. When it bubbles turn and cook lightly on the other side. (don't brown them, it makes them tough). Put between terry cloth towels. When cool, refrigerate in plastic bag. Makes about 12.

Labels: bread, Mexican