Mix the dry ingredients

• Add the all-purpose flour to a large bowl.
• Add the salt and baking powder and mix with your hand until evenly combined.

Crumble in the fat

• Crumble in the lard or shortening.
• Work it in with your fingertips until well combined and the mixture feels like wet sand.

Add the hot water

• Slowly pour in the hot water, a little at a time, without splashing it in.
• Make sure there are no dry spots left in the bowl.

Mix the dough

• Mix with your hand; it will feel sticky at first.
• Keep working the dough until it comes together and the bowl is clean.

Knead until smooth

• Turn the dough out of the bowl and knead until smooth.
• It is ready when it no longer sticks to your hand and stretches thin enough to see through.

Divide into balls

• Divide the dough into equal portions.
• Roll each portion on the countertop into a smooth ball.
• Place the balls on parchment paper or foil.

Rest the dough

• Cover the dough balls with plastic wrap and a kitchen towel.
• Let them rest so the gluten relaxes and they roll out easily.

Roll out the tortillas

• Heat the comal over medium heat.
• Dust the clean countertop and the rolling pin with flour.
• Roll each ball up and down, flipping it over, until it is nice and round.

Cook the tortillas

• Place a tortilla on the hot comal and let it blister.
• Flip it over and cook until it puffs.
• Remove from the comal and wrap in a kitchen towel; repeat with the rest.