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3 c. all-purpose flour
1 1/2 tsp. salt
5 Tbsp. vegetable shortening

Mix flour and salt in bowl, then cut in shortening with
pastry blender or work with fingertips until particles are
fine. Gradually add about 1 cup lukewarm water, stirring until
dough clears bowl. Turn out on floured board and knead 5
minutes until smooth and flecked with air bubbles. Divide in
12 balls and let stand 15 minutes. Roll each ball to form a
9-inch circle. Put on ungreased skillet and cook 2 minutes on
one side until flecked with brown. Turn and cook 1 minute
longer (tortillas should be soft). Serve at once or cool, wrap
and refrigerate.

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