To reduce the fat in these tortillas, we added a little flour to canola oil and froze the mixture so it would act like shortening.
To steam-heat tortillas, wrap a stack of 12 tortillas in a clean, heavy towel, place in a steamer over 1/2 inch of water, cover and bring to a boil over medium-high heat. When steam is released, time 1 minute, then remove from the heat and let stand 15 to 20 minutes. Held in a very low oven, the tortillas will stay warm and moist for an hour or more.
To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.
1 1/2 starch, 1 fat