Reader Mary Sue writes:
My abuelita began making her white flour tortillas with cooking oil instead of shortening after my abuelito’s third heart attack. She uses about 1/3rd of a cup of oil, these days canola or sunflower. Of course, it being a grandmother recipe, she’s been eyeballing it for decades and there’s no actual measurement involved.
And of course, blistered is the only good and proper way to cook tortillas. The store-bought plastic tasting ones are underdone.
Thanks for the message — and the backup — Mary Sue!