Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1/2 teaspoon (2g) baking powder
  • 1/4 cup (60ml) vegetable shortening or lard, cold
  • 3/4 cup (180ml) hot water (not boiling)

Instructions:

  1. In a large bowl, whisk together flour, salt, and baking powder.
  2. Cut the shortening or lard into the flour mixture using a pastry blender or your fingers until it resembles coarse crumbs.
  3. Gradually add the hot water, mixing until the dough comes together.
  4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
  5. Form the dough into a ball, cover with a damp cloth, and let rest for at least 30 minutes.
  6. Divide the dough into 8-10 equal pieces.
  7. Roll each piece into a thin circle, about 6-8 inches in diameter.
  8. Heat a dry cast iron skillet or heavy-bottomed pan over medium-high heat. Cook each tortilla for 30-60 seconds per side, until lightly browned and slightly puffed.
  9. Wrap the cooked tortillas in a clean kitchen towel to keep them warm and soft.