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. If 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!)
2 cups all purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
4 tablespoons Crisco or Lard
2 tablespoons fresh cilantro, chopped
1/2 cup plus one tablespoon warm water