When making these, remember that raw tortillas shrink a bit when they're cooked.
Yield: makes 16 6" or 8" Tortillas
- 4 cups flour
- 1 1⁄2 tsp. salt
- 1 tsp. baking powder
- 4 tbsp. lard
- Put flour, salt, and baking powder into a bowl and mix well. Work lard into flour mixture with your fingers until it resembles coarse meal. Add 1 1⁄2 cups warm water and stir until a soft dough forms. Turn dough out onto a floured surface and knead 15–20 times. Cover and set aside for 10 minutes.
- To make 6" tortillas, divide dough into 16 balls and roll out on floured surface into 7" circles; to make 12" tortillas, divide dough into 8 balls and roll out into 13" circles.
- Heat a large dry cast-iron skillet over medium heat until hot. Cook tortillas, one at a time, until blistered and charred in spots, 1 1⁄2–2 minutes per side. Wrap in a clean dish towel to keep warm.