2 c. blue cornmeal
1 1/2 tsp. baking powder
2 tbsp. shortening
1/2 c. flour
1 tsp. salt
Water (as needed)

Mix well. Roll out to about 3/32-inch and cook as any other tortilla. Cook on a dry, hot iron skillet or griddle. Cook until slightly brown (about 3 minutes), then turn over and cook other side. To keep warm and moist, place a tea towel in a large bowl and place a tortilla in fold after fold.