In a large mixing bowl, add flour and salt and mix with your hands.

Add lard to bowl then slowly pour warm water into bowl over lard and flour, mixing with one hand as you pour.

Squish the lard (or butter) between your fingers to break it up and evenly incorporate into mixture.

Using your hands, mix to a shaggy dough (clumpy, some dry spots, just barely coming together).

Dump out onto lightly floured surface and knead 5 minutes—dough should be soft, smooth, and cohesive.

Cover with a very lightly damp paper or mist and cover with cloth towel and let rest for at least 30 minutes.

After resting, divide dough into six pieces (~58g each). Use a scale or cut to roughly equal size pieces and roll each piece into a ball using your hands.

Heat a cast iron skillet or other heavy bottom skillet or comal over medium heat. You'll also want a tortilla warmer or clean dish cloth on hand for your cooked tortillas!

Working one at a time (and keeping the other dough balls under the damp towel), roll out tortillas using a rolling pin. Flour your work surface and pat dough into a small circle (1-2 inch diameter) for easier rolling. Sprinkle a little flour at a time, and roll out, rotating the tortilla 180° with each roll out for an even circle. Ensure it doesn't stick to the work surface by lifting and flipping over occasionally. Roll out to about 8-10 inches—tortillas should be thin, near translucent around the edges. They'll shrink a bit during cooking.

Gently and carefully place the tortilla in center of pan—it should sizzle! Cook for a minute on one side, flipping to the other and cooking for another 30-45 seconds. Tortillas should be golden brown with some darker spots. Remove tortilla from pan and wrap in cloth to lightly steam and keep warm.

While each tortilla cooks, you can quickly roll out the next one or you can roll them all out at once! Just be sure to lightly flour rolled out tortilla dough before stacking your flattened tortilla doughs.

Serve immediately or keep in an airtight container (once FULLY cooled!) on your counter for 2-3 days or in your refrigerator for up to 5 days.

Reheat gently in pan over low to medium heat, flipping often. If your tortillas feel dry, sprinkle water on top of your tortillas while reheating.