Add flour, salt, and taco seasoning to a large bowl. Mix together to combine.
Add shortening to dry ingredients and mix together using your hands until it resembles coarse sand.
Add the hot water and mix in with a fork. Knead for 5-10 minutes or until a smooth ball forms. Roll into a log and cut into 12 equal-ish portions. Place in a zip-top bag and let rest for 30 minutes, or up to two hours.
Preheat a frying pan or a skillet over medium-high to medium heat. Roll out the dough into approximately 6 to 7-inch rounds. Fry the rounds for about 30-40 seconds on each side. They should puff up and become golden brown.
Keep cooked tortillas in aluminum foil, a tortilla holder, or a Dutch oven until ready to fill and serve. This will keep them soft and warm.
To make unflavored tortillas, simply omit the taco seasoning.