2 teaspoons dried ground piquin chilies (or other ground chiles) or 2 teaspoons dried ground chipotle chiles (or other ground chiles)
12 cup butter or 12 cup vegetable shortening
1 cup warm water
12 teaspoon ground cumin
1 teaspoon chili powder
14 teaspoon dried oregano
12 teaspoon taco seasoning
1 teaspoon ground dried tomatoe
1 teaspoon dried basil
Instructions
Mix the flours, salt, chiles, and butter in a food processor bowl or a bread machine set on manual(now would be the time to add in other spices and herbs, if using).
Slowly add the warm water until the mixture forms a smooth, moist ball.
Remove the dough, divide it into 12 equal size balls, cover with plastic wrap, and let the dough rest for 30 minutes in a warm place.
Flatten each ball in a tortilla press or with a rolling pin to the desired thickness, usually about 1/8 of an inch.
Cook each tortilla on preheated, hot griddle on medium heat.
Turn the tortilla every 10 seconds for about 1 minute.
As it cooks, it will develop some puffing and some dark spots.
Place each cooked tortilla under a terry cloth or linen towel, When you have finished with all of the tortillas, place them in a plastic bag and store in the refrigerator until they are needed.