If you’ve never looked at the ingredients list on a package of store-bought tortillas, you should. Forgo the additives and make your own — authentically prepared with lard — from pure ingredients. Serve warm with butter and honey for a snack, or with fixings for burritos or wraps for a meal.
• 3 cups all-purpose unbleached flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 4 to 6 tablespoons lard, cold and coarsely chopped
• 1-1/4 cups warm water
1. In large bowl, combine flour, baking powder, and salt. Using pastry blender, cut in lard until mixture resembles coarse crumbs. Add warm water, a little at a time, adding just enough to form dough that is soft and no longer sticky (do not use hot water).
2. Turn dough out onto floured board, and knead until soft and pliable, 2 to 3 minutes. Divide dough evenly into 12 portions the size of golf balls. Cover with linen towel, and let dough rest for at least 10 minutes.
3. Dust each ball with a little additional flour, and roll out with rolling pin or “palote,” as thinly as possible without tearing, 1/16 inch or thinner.
4. Heat griddle, comal, or cast-iron skillet over medium-high heat. (Do not use a very hot griddle or the tortillas will cook too quickly.)
5. One at a time, lay tortilla on hot griddle. Let brown for a few seconds on one side, and then turn over and brown other side. Each side should be nicely speckled.
6. Place cooked tortillas on towel or in tortilla warmer to keep warm while you cook the remaining tortillas.