Instructions

1. Combine flour, salt and baking powder in the bowl of a stand mixer and mix well. Attach dough hooks to mixer. With mixer set to medium speed, slowly add the lard and water mixture. Mix for 1 minute, stopping several times to scrape the sides of the bowl.
2. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
3. Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 8 equal portions (more if you want smaller tortillas).
4. Form each piece into a ball and flatten with the palm of your hand. If dough is sticky, add a bit more flour. Cover dough with a clean kitchen towel and let rest for 15 minutes.
5. After rest period, heat a large griddle or skillet over medium-high heat. Roll each piece into a rough circle, about 4-6 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas.
6. Once the griddle is hot, place rolled dough into pan and allow it to cook about 1 minute or until bottom surface has a few pale brown spots and the top starts to show a few bubbles.
7. Adjust heat as necessary. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. Remove from pan and stack till all tortillas are cooked.
8. Wipe out the pan in between tortillas if flour is starting to accumulate.
9. Serve warm or allow them to cool before storing for later use.
10. The tortillas will keep well stored in an airtight container or zippered bag at room temperature for 24 hours. They can be frozen indefinitely. Separate tortillas with paper towel between each and place in a zippered bag before freezing.