Makes 12 tortillas
3 cups all-purpose flour
1-1/2 teaspoons salt
1/4 cup lard
Measure flour and salt into a large bowl, or into the workbowl of a food processor with the steel blade in place. Using a pastry blender or 2 knives, cut in lard until mixture resembles coarse crumbs. Or, cut in using food processor.
With processor on, or stirring with a fork, add enough tepid water to make a stiff smooth dough. On a lightly floured board, knead until dough forms a smooth ball.
Cover and let stand 15 minutes. Divide into 12 parts. Roll out dough, 1 part at a time, to thin rounds about 10 inches in diameter. Heat a heavy skillet or griddle over medium-high heat until drops of water dance on it.
Cook tortillas, 1 at a time, about 1-1/2 minutes on each side or until brown spots appear, but tortillas are still flexible. Stack them as they are cooked. Serve immediately. Or, cool and wrap airtight and store in refrigerator.
Tortillas can also be stored well-wrapped in the freezer up to 3 months.