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1
Mix salt into the flour, then gradually work the lard into the flour one small piece at a time until the mixture resembles breadcrumbs.
2
Add half the water and mix, then gradually add the remaining water while combining until the flour reaches a sticky, oatmeal-like consistency.
3
Dust the counter with about 1/4 cup of flour and knead the dough with both hands for 4–5 minutes until smooth and nothing sticks.
4
Form the dough into a ball, coat it lightly with lard, place it back in the bowl, cover with a damp cloth that has been wrung out, and let it rest for 15 minutes.
5
Divide the dough into small balls, warm a bit of lard in your hands, gently roll each ball to smooth the surface, then shape them into rounds.
6
Let the dough balls rest for 5 minutes.
7
Put some all-purpose flour in a small bowl. Press one side of a dough ball into the flour, flip it and press the other side, then dust off excess flour on the counter.
8
Use your fingertips to gently push around the edges to shape the dough into a round, then begin rolling it flat with a rolling pin. For beginners, forming a sandal shape first helps maintain a rounder final shape.
9
Continue rolling and reshape as needed to ensure the tortilla stays round and even, gently stretching the dough until it reaches the desired thinness.
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