Directions

In the bowl of a standing mixer fitted with a hook, combine the flour, salt, and lard. Slowly add in the water. Knead for 5 minutes.

Cover with a damp cloth and let rest for 30 minutes.

Turn the dough out and divide the dough into golf-ball sized pieces. Roll each piece into a ball so it's smooth all over.

Cover with a damp cloth and let rest for 10 minutes.

On a lightly floured surface, roll out each ball into a tortilla, flipping and rolling until it stops shrinking and keeps its shape.

Heat a large cast iron skillet over medium-high heat. Cook tortillas one by one, flipping only after air bubbles appear. (Do not pop the bubbles.)

Cover the cooked tortillas to keep them warm.