Hot Chile Tortillas

• 1 12 cups cups unbleached white flour
• 1 12 cups whole wheat flour
• 12 teaspoon salt
• 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

1. 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).
2. Slowly add the warm water until the mixture forms a smooth, moist ball.
3. 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.
4. Flatten each ball in a tortilla press or with a rolling pin to the desired thickness, usually about 1/8 of an inch.
5. Cook each tortilla on preheated, hot griddle on medium heat.
6. Turn the tortilla every 10 seconds for about 1 minute.
7. As it cooks, it will develop some puffing and some dark spots.
8. 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.

unbleached white flour, whole wheat flour, salt, chilies, butter, water, ground cumin, chili powder, oregano, taco, ground dried tomatoe, basil

Taken from www.food.com/recipe/hot-chile-tortillas-229179 (may not work)