Homemade Flour Tortillas

In a large bowl, combine the all-purpose flour and lard.

Using your hands, work the lard into the flour until the mixture resembles coarse crumbs.

Create a well in the center of the flour mixture and pour in the hot water.

Mix with your hands until a shaggy dough begins to form.

Add the baking powder and salt to the dough.

Knead the dough for 5-7 minutes until it becomes smooth and elastic.

Divide the dough into small, equal-sized balls, about the size of a golf ball.

Lightly grease the tops of the dough balls with a small amount of lard.

Place the dough balls in a dish, cover with plastic wrap, and let them rest for at least 20-30 minutes.

Preheat an electric tortilla press.

Place a rested dough ball in the center of the hot press.

Close the lid and press down firmly for a few seconds to flatten the dough into a thin tortilla.

Carefully remove the raw tortilla from the press and set aside. Repeat with the remaining dough balls.

Preheat a comal or large, flat skillet over medium-high heat.

Place a tortilla on the hot comal and cook for about 30-60 seconds, until it starts to bubble.

Flip the tortilla and cook for another 30-60 seconds on the other side, until it develops golden-brown spots.

Remove the cooked tortilla and place it in a clean kitchen towel to keep warm and soft. Repeat with all tortillas.