Mix the flour, salt and baking powder in a bowl.  Use a pastry cutter or a giant fork to cut in the (room temperature) lard & butter until you have pea sized hunks of fat covered in flour.

Begin to pour 1 cup of HOT water into the flour & fat mixture, stirring as you go.  When the dough comes together in one mass, stop adding the water.  Dough will be sticky.

Knead the dough well (20-30 times).  If it’s too sticky to work with, you can add a bit more flour.  Form into a ball, cover in plastic & let rest for 30 minutes or more on the counter.

When you are ready to make tortillas, heat up your cast-iron skillet to medium.  Shape the dough into golf-ball sized hunks.

Use olive oil to grease your counter and your rolling pin (so the tortilla doesn’t stick).  Use a rolling pin to roll the dough thin.

Peel the flattened dough off the counter and move it into a heated (medium heat) skillet and let brown on each side about 20-30 seconds.  Cook until just beginning to brown.  You want them to be soft and pliable.

Stack the tortillas onto a plate or board as you cook them.

Fill with your favorite stuffings & enjoy!

These freeze beautifully.