Flour Tortillas (Tortillas de Harina)

Method

1. 1Make the dough. Whisk together the flour, salt, and baking powder in a large bowl. Add the lard and rub it into the flour with your fingertips, working quickly, until the mixture resembles coarse, damp sand — no large lumps of fat remaining. Make a well and pour in the hot water all at once. Use a fork or wooden spoon to stir until a shaggy dough forms, then turn out and knead by hand for 2 to 3 minutes until smooth and soft. Hot water partially gelatinises the starch, producing a more pliable, extensible dough from the start. The dough should be soft — softer than bread dough — and not sticky. If it tears when stretched, knead 1 more minute.
2. 2Rest the dough. Divide the dough into 8 equal portions (about 90 g each). Roll each into a smooth ball. Place on a lightly floured surface, cover with a damp kitchen towel or cling film, and rest for 30 minutes. This is non-negotiable: resting allows the gluten to relax so the tortillas can be rolled thin without springing back. A dough rolled immediately will shrink back constantly and produce thick, doughy tortillas.
3. 3Roll the tortillas thin. On a lightly floured surface, flatten a dough ball into a disc with your palm. Using a rolling pin, roll outward from the center, rotating the dough a quarter-turn after each pass. Aim for a 22 to 25 cm (8 to 10 inch) circle, 2 to 3 mm thin — thin enough to be slightly translucent when held to light. Roll thinner than you think is necessary. Do not flour excessively — too much flour makes the tortillas dry and stiff.
4. 4Cook on a screaming-hot comal. Heat a dry, heavy skillet, cast-iron pan, or comal over the highest heat for at least 3 to 4 minutes — it must be very hot. Place the tortilla in the dry pan (no oil, no butter). Cook for 30 to 45 seconds until the underside develops dark blisters (leopard spots) and the top surface looks dry and matte. Flip and cook 20 to 30 seconds until blisters appear on the second side. The tortilla will puff briefly — press gently with a folded cloth to encourage even puffing. Do not overcook: the moment of perfection passes quickly.
5. 5Stack and keep warm. Transfer each cooked tortilla immediately to a stack covered by a clean cloth or in a tortilla warmer. The trapped steam keeps them soft and pliable as they cool. Tortillas cooked and left uncovered for even 2 minutes become dry and crack when folded. Serve warm — or reheat briefly in a dry pan or directly over a gas flame for 5 to 10 seconds per side to restore pliability.