FRESH HOMEMADE FLOUR TORTILLAS!

Steps:

• Combine flour, salt and baking powder in a bowl. Mix well.
• Cut in the lard with one hand until incorporated. Thin flakes of lard are ok.
• Pour in the milk leaving back one or two Tablespoons. It will be pretty moist but should make a ball after 10 to 20 seconds of gentle mixing and very little kneading. Use the rest of the milk if necessary. Don't despair if the dough is a sticky tacky mess. Only If necessary, sprinkle in a a little more flour to turn it into a ball, working it as little as possible.
• Divide and roll the ball into six or seven balls. Cover lightly with plastic wrap and let set 30 minutes.
• Heat a skillet over medium heat. Adjust the temperature as you work. I prefer a cast iron skillet.
• Roll out a tortilla using light flour as needed.
• Cook each tortilla on one side and then the other (there should be some brown spots) and place on a plate covering with a dish towel as you go. Each tortilla should be stacked on tot of the last and covered with the towel.
• The towel is very important for keeping the moisture in ensuring that your tortillas will be flexible to fill and fold when the time comes to fill them.
• Leftovers should be stored in a zipper locked bag when sufficiently cooled.