Flour Tortillas

Combine the flour and salt in a large bowl.

Add the softened lard and work it into the flour using your hands until it resembles coarse crumbs.

Gradually add the hot water, kneading between additions, until the dough comes together and all flour is incorporated.

Knead the dough on a work surface until smooth, soft, hydrated, and elastic, 5–8 minutes.

Divide the dough into equal-sized balls based on desired tortilla size.

Shape each dough ball until smooth by tucking the edges underneath or rolling against the counter.

Lightly coat each dough ball with a small amount of lard, cover with plastic wrap or a cloth, and let rest at room temperature.

Then 30 min of waiting

Lightly flour your work surface and the top of one dough ball, then roll it out into a very thin, almost translucent round.

Heat a comal or dry skillet over high heat.

Place the rolled dough onto the hot comal and cook until small bubbles form, the dough changes color, and light golden spots appear underneath, 20–30 seconds.

Flip and cook until larger bubbles develop and the tortilla fully puffs, 20–30 seconds.

Flip one last time to finish cooking, about 10 seconds.

Transfer the cooked tortilla to a clean kitchen towel or tortilla warmer to keep warm and covered, then repeat with the remaining dough balls.

Be careful when handling cooked tortillas as hot steam is trapped inside.