Add 2 tablespoons vegetable shortening or lard to the flour mixture. Using your fingertips, a pastry cutter, or two knives, cut the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.

Combine liquids

Stir 3 tablespoons warm water into 1 cup warm milk. Pour about half of the liquid into the flour and begin mixing with a fork or your hand. Continue adding liquid as needed until the dough comes together into a soft, slightly tacky but not sticky ball. You may not need all the liquid or you may need an extra tablespoon; adjust so dough is pliable.

Knead and rest

Turn the dough onto a lightly floured surface and knead briefly for 1 to 2 minutes to make it smooth and elastic. Divide the dough into 8 equal pieces (for 8-inch tortillas) and roll each into a tight ball. Cover with a clean kitchen towel or plastic wrap and let rest for 20 to 30 minutes at room temperature. Resting relaxes the gluten and makes rolling easier.

Roll out tortillas

Working with one dough ball at a time, use a rolling pin on a lightly floured surface to roll each ball into a thin circle about 7–8 inches (4–5 mm thick). Rotate and lift the dough as needed to prevent sticking and keep the shape circular. If dough resists, let it rest another 5 minutes and continue.

Cook tortillas

Preheat a heavy skillet or cast-iron pan over medium-high heat until hot but not smoking (about 2–4 minutes). Lightly brush or wipe the skillet with 1 teaspoon oil or melted butter. Place one rolled tortilla on the hot skillet. Cook for about 30–45 seconds, until you see bubbles forming and the underside has golden spots. Flip and cook the other side 20–30 seconds. Flip once more briefly (5–10 seconds) to finish if needed. Adjust heat so they cook quickly but do not burn.

Keep warm

Transfer cooked tortillas to a clean towel and stack, wrapping them to keep warm and soft. Continue with remaining dough, re-oiling the pan as needed between tortillas. Serve warm.

Corn Tortillas

Combine masa and salt

In a mixing bowl, combine 2 cups masa harina and 1/2 teaspoon salt. Stir to distribute the salt evenly.

Add water and optional fat

Pour in about 1 cup warm water and 1 teaspoon oil (if using). Mix with your hand or a spoon until the dough comes together. If the dough feels dry or cracks at the edges when pressed, add up to 2 tablespoons more water, 1 tablespoon at a time, until the dough is soft, moist, and not sticky. The dough should hold together when pressed into a ball.

Rest the dough

Cover the dough with a damp towel or plastic wrap and let rest for 10–15 minutes. Resting allows the masa to fully hydrate and makes pressing easier.

Portion and press

Divide the dough into 12 equal pieces for small tortillas or 8 for larger ones. Roll each piece into a smooth ball about the size of a golf ball (for 12) or larger for 8. Line a tortilla press or a heavy flat-bottomed pan with plastic (two sheets of cut freezer bag or parchment) to prevent sticking. Place a dough ball between the plastic sheets and press firmly until the tortilla is about 5–6 inches for small, or 7–8 inches for larger, and about 2–3 mm thick. If you don't have a press, place the ball between plastic and flatten with a heavy skillet or rolling pin.

Preheat skillet

Heat a cast-iron or heavy skillet over medium-high heat until very hot (2–4 minutes). No oil is needed on the skillet for authentic corn tortillas.

Cook tortillas

Carefully peel the pressed tortilla from the plastic and place it on the hot skillet. Cook for about 40–50 seconds until the edges begin to dry and small bubbles appear. Flip and cook the second side about 40–45 seconds until lightly browned in spots. Flip once more and cook 10–20 seconds to finish; the tortilla may puff slightly. Adjust heat as needed so tortillas cook through without burning.

Keep warm and store

Transfer cooked tortillas to a clean towel and stack, covering to keep them pliable. Serve immediately or store cooled tortillas in a sealed container at room temperature for a day or refrigerate for longer storage. Reheat on a dry hot skillet or wrapped in a damp towel in the microwave to restore pliability.