Cut shortening into flour and salt in large bowl. Add water. Knead 50 times. Divide into 12 balls. Set aside in refridgerator covered for 15 minutes. Roll out balls into flat round tortillas. Heat skillet to medium, and place tortilla on greased skillet until brown spots appear (will need to cook both sides). Best served warm.
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|Serving Size: 1 Serving (76g)|
|Recipe Makes: 12|
|Calories from Fat: 56 (24%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 3.2mg||1 %|
|Sodium 2mg||0 %|
|Potassium 66.3mg||2 %|
|Total Carbohydrate 38.8g||11 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 37.2g|
|Protein 5.3g||8 %|
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Calories per serving: 236
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