Process

Sift of all purpose flour, baking powder, salt and sugar into a bowl
Add chopped cilantro 
Add 4 tablespoons of vegetable shortening or lard and cut it in, one tablespoon at a time using a fork. 
Add water slowly and mix with your hands until all the water is incorporated. 
Knead the dough on a lightly floured surface for three to five minutes. I
f the dough seems sticky, add a little extra flour.

Wrap the dough in plastic and let it rest for 30-minutes.

Cut the dough into 6 even pieces.
Roll out each piece as thin as possible into a round shape.

Heat a griddle or skillet to 350-degrees.
Cook the tortillas for 30-seconds on each side. 
The tortillas should develop small bubbles and brown a little as they cook.

Stack the tortillas on a plate and cover with a towel or plastic wrap until ready to use.

*Tortillas will hold in the fridge for up to a week, you may freeze them also 

*Use Lard instead of Crisco when possible, I don't know what I was thinking when we shot this video..?