In a large bowl, place the flour, baking powder, salt, and mix.

With the help of a fork, pastry blender, or your hands, incorporate the shortening or lard until it resembles a coarse meal.

Slowly add the hot water a little at a time until the dough holds together.

Transfer the flour mixture onto a work surface and knead for a couple of minutes until smooth.

Divide the ball of dough into 10 equal portions, rolling every piece on your lightly floured work surface with the palm of your hand to form a little disk.

Cover the dough balls with a damped, clean kitchen towel, plastic wrap, or parchment paper, and let the dough rest for 30-45 minutes.

After the resting period, place an ungreased griddle, cast iron skillet, or comal over medium heat.

Grab your Rolling Pin to help form the tortillas on a lightly floured surface.

Place the dough ball onto the working area and press slightly with your hand.

Set the rolling pin at the center of the dough ball and press forward without making it to the edge.

Turn the tortilla 45 degrees and repeat pressing forward and then towards you.

Flip the tortilla and repeat the same process until you have a thin disk about 10 inches in diameter.

Next, place the tortilla on your already hot Griddle or comal.

During the first 20 to 30 seconds, the tortilla starts forming air bubbles, and light golden brown spots will show at the bottom side of the tortilla.

Turn the tortilla, and during the next 20 seconds, more air bubbles will continue to form.

Turn again; at this time, the flour tortilla will puff up.

Remove the flour tortilla and wrap it with a kitchen towel. Keep making the rest of the tortillas until you have a whole stack.