Step 1

Add the salt to the flour and mix well.  Use your fingers to crumble the lard into the flour mixture.  Add 1 cup warm water and stir as much as you can with a spoon, then dump onto a flat surface and knead into a cohesive ball.  Let rest for at least 30 minutes.

Step 2

Tear into golfball sized chunks, rolling between your hands to shape them into smooth balls.

Step 3

Use a rolling pin to roll them out approximately 5-6 inches in diameter.

Step 4

Heat a comal/griddle to medium high temperature and add a tortilla.

Step 5

Cook each side for 45-60 seconds or until light brown spots form.

Step 6

As one tortilla cooks, roll out the next to expedite the process.