Place the dry ingredients in a large bowl. Add the lard (or other fat you are using) and 1 cup of the hot water (leave the other quarter cup aside). With the wooden spoon, begin to mix the ingredients.

Once you start to feel resistance with the spoon, continue kneading with your hands. The dough will feel lumpy and warm.

If the dough feels a little dry, add a little of the reserved water. If it feels sticky, add a teaspoon of flour.

It's ready when the ball of dough feels slightly moist and elastic and comes off your hands easily. This will take approximately 8 minutes of kneading time.

Divide the dough into 16 equal pieces for regular-size tortillas.

Cover them with a tea towel or plastic wrap and let the dough rest at room temperature for at least 30 minutes (no more than 45).

Place one of the balls on a lightly floured surface. With the rolling pin, press slightly in the center of the ball, then roll it out from the center up and then the center down.

Rotate it a quarter turn and roll it again from center to top and from center to bottom. Flip it over and repeat.

Heat the comal or cast iron skillet over medium-high heat; once it is hot, reduce to medium heat and place the first tortilla.

When the tortilla surface has changed from a whitish to a yellowish color and bubbles begin to form, turn it over. Cook for 35-45 seconds.

Wait another 30-40 seconds, then turn it again and cook for 10-25 more seconds. Remove the cooked tortilla and place it on a clean kitchen towel to keep it warm.