Combine first 3 ingredients.

Add lard and, using a fork, a pastry cutter, or your hands, cut in the lard until it resembles a very coarse flour.

Now add hot water to flour and lard mixture until dough starts to hold together. It kind of magically pulls away from the bowl when the amount of water is just right. You may need more or less than 1 cup of hot water, so add it slowly, as you’re mixing, and stop at 3/4 cup to mix thoroughly. Only add more if it is needed at that point.

Once dough is holding together, knead it by hand until dough becomes smooth. This too is kinda magical. In about 3-5 minutes, the texture is amazing.

Divide dough into 8-10 balls. Roll balls between your hands until they’re smooth. Place the balls of dough on a plate and cover them with plastic wrap.

After dough has rested for a minimum of half an hour (I try to go for an hour), heat a large cast iron skillet to high. (No oil is needed in skillet.)

Roll out a ball of dough into a very thin circle. No flour should be needed on your work surface, the dough is that nice.

Once tortilla is rolled out, place in hot pan.

Wait about 15 seconds (I literally count to 15), then flip tortilla over and cook for another 15 seconds.

As each one is done, keep your pile covered with a kitchen towel to keep them warm.