On a flat surface, mound dry ingredients and make a well in the center; add vegetable shortening in center and knead to combine.
Again, make a well in the center, add jalapeño vinegar and knead. Repeat procedure to gradually incorporate water, oil, and jalapeños into the dough. Continue kneading until dough is uniform and not sticky. Allow dough to rest 30 minutes.
For the Glaze:
Preheat oven to 350°F
Roll dough until very thin. Using a pastry brush, coat dough generously with olive oil. Sprinkle with salt and jalapeños as desired. Cut into small triangles.
Place triangles on a cookie sheet and bake 40-60 minutes or until golden.
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