|All purpose flour||4 Cup (64 tbs)|
|Lard||1⁄3 Cup (5.33 tbs)|
|Warm water||1 Cup (16 tbs)|
Combine the flour, salt, and lard in a large bowl.
With your ringers, work the flour and lard until well blended.
Slowly add the water to form a stiff dough (if dough is too stiff, add small amounts of extra water); knead well.
Tear dough into 36 equal pieces.
Form each piece into a small ball.
Cover and allow to rest for 20 minutes.
Roll each piece into a 5 to 8 in. (12.5 to 20 cm) round.
Use as directed in the recipe; or fry on a lightly greased grill or nonstick skillet.
If you are going to freeze these tortillas, freeze each round between pieces of wax paper and then wrap securely in freezer wrap before frying.