Directions

• In the bowl of a large food processor, add the flour, baking powder, and salt. Pulse a few times to combine.
• Add in the lard and pulse again until incorporated, about 30 seconds.
• With the motor running on low, add the hot water (should be hot, not just warm) through the tube of the food processor. Process just until a rough ball forms.
• Lightly flour your hands and remove the ball onto a floured surface. Form small balls with your hands approx. the size of a golf ball. Place on a floured cutting board and cover with a damp kitchen towel. Let rest for 15 minutes.
• One at a time, take a dough ball and gently flatten with the palm of your hand, turning to a 90° angle, and pressing again, to keep the dough round. Use a pastry roller to roll out the dough to about 6 inches in diameter and very thin, about the thickness of a dime.
• After each dough is rolled out, stack them up, placing a small sheet of wax or parchment paper between each.
• Heat a non-stick, or cast iron skillet, or comal pan (flat cast iron griddle), over medium-high heat.
• Carefully pick a rolled out tortilla with your fingers and carefully transfer to the hot skillet.
• Cook until air pockets, or bubbles, begin to form. Usually about 1 minute. Flip the tortilla. Small brown spots should appear on the cooked side. Cook for about another minute then transfer to a tortilla warmer lined with a slightly damp cloth. Once finished with all dough balls, let the cooked tortillas rest for about 5 minutes.
• Serve at once, or re-heat the tortillas in the microwave wrapped in a damp cloth in 30 second intervals.