Step 1

Melt the lard or shortening. Pour in hot water. Mix in salt. Gradually mix just enough flour to yield a slightly sticky dough.

Step 2

Wet you hands. Transfer dough to a flat surface. Knead the dough for 7-8 minutes until it's smooth. It should feel slightly tacky, but not sticky. Cover with plastic wrap and let dough rest for 10-15 minutes. It's very important that you let the dough rest. The gluten will build and dough will be more elastic.

Step 3

When ready, divide dough into 8 equal balls. Roll and tuck under at the same time to form semi flat disc. Lightly rub the tops of dough balls with shortening or lard. Cover and let rest for 10-15 minutes.

Step 4

Preheat griddle at medium heat. lightly dredge dough ball in flour and flatten disc on flat surface to roll out. Roll and extend dough balls, rotating slightly after each roll. Turn as needed. Adding as little flour, as possible.

Step 5

Cook tortillas on preheated surface. You should hear sizzling sounds and see small bubbles almost immediately. if you don't, surface is not hot enough. The first couple of tortillas are typically testers.

Step 6

Flip tortilla when bubbles get bigger. Cook for 10 more seconds. Tortillas should inflate. Flip one more time and cook for a few seconds. Transfer to a tortillera that is lined with a clean kitchen towel. Keep covered. The steam created will help soften the tortillas.

Step 7

Once cool, transfer to plastic storage bag. Keep on the counter for 2-3 days or refrigerate for 1 week.