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Combine masa harina, oil, salt, and water for corn tortillas; flour, salt, shortening, and water for flour tortillas.
Knead the dough until soft for corn tortillas, and briefly knead on the counter for flour tortillas.
Roll the dough into balls and cover them as you work.
Press the corn tortillas using a cut-open zipper-lock bag and a glass pie plate, or roll out the flour tortillas on a lightly floured counter.
Cook the tortillas in a hot skillet until spotty brown on both sides.