2. Put ancho chiles into a bowl, cover with 21/2 cups hot water, and let soften, about 30 minutes. Put chiles and soaking water into a blender, puree until smooth, then transfer to a large bowl. Add masa, salt, baking powder, and 1 tbsp. of the lard and mix with your hands until well combined. Divide dough evenly into 14 balls and cover with plastic wrap. Drape plastic wrap over base of a tortilla press. Put 1 dough ball at a time in center of press, cover with plastic wrap, and close press to fl atten into a 6" disk. (Alternatively, put dough between 2 pieces of plastic and roll out with a rolling pin.) Set plastic-covered tortillas aside.