Flour Tortillas:

2 cups all-purpose flour
1 teaspoon salt
3 tablespoons bacon fat, lard or vegetable oil
3/4 cup warm water

Sift flour and salt. Cut in fat. Add water to make a soft dough. Roll very thin. Cut into tortillas about 5 inches in diameter. Alternatively, pinch off a small amount of dough and roll into a ball, flatten and then roll out.

Lightly grease a griddle or non-stick frying pan. Add the tortillas and cook, turning frequently to brown evenly. Press lightly with pancake turner to keep tortillas flat. If you like bubbles, sprinkle hot griddle with water lightly before turning.

Makes 18.

Corn Tortillas:

1 cup cornmeal (masa harina if available)
1 cup boiling water
1 teaspoon salt
2 tablespoons bacon fat

Stir boiling water into cornmeal. Add salt and bacon fat. Mix well. Pat into small thin flat tortillas and prepare the same as in flour tortillas.