April 21, 1982 RECIPES BASED ON THE VERSATILE BURRITOS 1 pound flour, about 3 1/4 cups 1/2 cup solid white vegetable shortening or lard Salt to taste, if desired 1 cup warm water (slightly hotter than lukewarm but not unpleasantly hot to the touch). 1. Volume of flour varies so it is best to measure by weight. Put flour in mixing bowl. Cut shortening into bits and add it. Rub mixture between fingers to blend. 2. Dissolve salt in water and add to flour mixture, stirring. Knead dough well for about three minutes. 3. Shape dough into ball and put in small bowl. Cover and let stand for two hours at room temperature. 4. Knead dough once more for about two minutes. Pull off pieces of dough, one at a time, and shape into ball roughly 1 1/2 inches in diameter. Press ball with palm of hand onto floured board or pastry cloth. Roll out into circle about 1/8-inch thick and about 7 inches in diameter. As each tortilla is made, put in hot skillet or griddle and cook for about 20 seconds on one side or until bubbles appear on surface and underside is lightly brown and speckled. Turn and cook quite briefly on other side. Continue until all flour mixture is used. Yield: about 2 dozen 7-inch tortillas.