3 cup all purpose flour
¼ cup lard (or oil, bacon fat, butter)
¾ cup boiling water
1 tsp salt
Bring a pot of water to a boil and measure out 1 cup.
To the bowl of a stand mixer, add in the flour, lard, salt and 1/2 cup of the hot water. With the dough hook attachment, start mixing the flour until a dough starts to form. If needed, scrape down the sides of the mixer bowl with a spatula and continue mixing until the flour starts form a dough ball.
Once the dough has come together, remove it from the stand mixer bowl, place it on a clean surface and knead it by hand until it looks smooth and is in one piece. If you make an ident on the surface of the dough with your finger and it quickly bounces back up, its good to go. Cover it with a damp towel and let the dough rest for 10-15 minutes.
Once the dough has rested portion it out into smaller dough balls, all depending on how big/small you want your tortillas. You can get anywhere from 10-20 tortillas. Leave the smaller dough balls covered with a damp paper towel as you start rolling them out, so that they won't dry out.
On a clean surface, dust it with flour, dust your rolling pin with flour and start rolling out the dough balls. To try and get an even circle, turn the dough 90 degrees after every 2-3 rolls, try and get the flour tortilla rolled out as thinly as possible. Continue with all the tortillas until you've rolled them all out.
To cook the tortillas, heat up your comal/skillet on a medium high heat. Once hot, place a tortilla, once bubbles start forming, about 30-45 seconds, flip it over, once flipped, cook for another 30-45 seconds. Repeat until all tortillas are cooked.
Once cooked, the tortillas should last anywhere from 7-10 days in the fridge.