MEXICAN FLOUR TORTILLAS RECIPES

Steps:

• Add the salt to the flour and mix well.  Use your fingers to crumble the lard into the flour mixture.  Add 1 cup warm water and stir as much as you can with a spoon, then dump onto a flat surface and knead into a cohesive ball.  Let rest for at least 30 minutes.
• Tear into golfball sized chunks, rolling between your hands to shape them into smooth balls. 
• Use a rolling pin to roll them out approximately 5-6 inches in diameter.
• Heat a comal/griddle to medium high temperature and add a tortilla.
• Cook each side for 45-60 seconds or until light brown spots form.
• As one tortilla cooks, roll out the next to expedite the process.

Steps:

• In a mixing bowl combine 3 cups all purpose flour, 1.5 teaspoons baking powder (optional), and 1.5 teaspoons salt. 
• Add 1/4 cup olive oil and 1 cup warm water.  Use a spoon to combine the mixture as much as you can and then dump it onto a work surface.
• Combine and knead for 4-5 minutes until you have a cohesive ball of dough.   Cover and let rest for 30-60 minutes. 
• Divide the dough into golf-ball sized chunks and roll them between your hands to form little balls.   
• Use a rolling pin to roll out the dough balls.  I like to roll them out super thin, to the point of being transparent.   If the dough is sticking to your hands or the work surface add a sprinkling of flour. 
• Heat up a skillet or comal to medium-ish temperature.  Add a rolled out tortilla to the skillet and cook each side for approximately 30-45 seconds.  A good indication of when the side is done is light brown spots forming.
• If black spots are forming quickly you'll need to lower the heat.  If it's taking longer then a minute for light brown spots to appear then you'll need to raise the heat. 
• Continue rolling out and cooking the tortillas.  I usually add one to the pan and then quickly roll out the next so that you always have one on standby. 
• Serve immediately or store in an airtight container in the fridge where they'll keep for at least a few days.