Combine the flour and salt in a large bowl. Knead the shortening into the flour by hand. Add up to 2 cups of warm water in small amounts and continue kneading until the dough forms a smooth, cohesive ball that is firm and elastic. Let the dough rest in a bowl covered with a kitchen towel for at least 20 minutes.
Divide the dough in 24 equal portions and shape into round patties. Press a divot into the center of each patty to make a slight depression. Heat a well-seasoned comal or large cast-iron pan over medium-high heat.
Lightly flour a work surface and roll out each tortilla until very thin. Place a tortilla on the comal for 30 seconds, then flip to cook on the other side until the tortilla inflates or is cooked through, 2 minutes. Transfer to a kitchen towel to keep warm. Repeat with the remaining tortillas.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Sergio Remolina and The Culinary Institute of America at San Antonio