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In a large mixing bowl, combine the flour, baking powder, and salt until evenly mixed.
Add the Crisco or lard, and use your hands or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
Gradually pour in the hot water, mixing with your hand or a spoon as you go. Once the dough begins to come together, start kneading.
Knead the dough for 5 to 10 minutes. The longer you knead, the more gluten develops—resulting in softer, fluffier tortillas.
Divide the dough into 24 equal portions and roll each into a ball. Lightly dust them with flour, then cover with a towel and let them rest for 10 to 15 minutes.
On a lightly floured surface, roll each dough ball into a thin circle.
Heat a comal or dry skillet over medium-high heat. Cook each tortilla for 30–60 seconds per side, or until bubbles form and light golden spots appear.
Keep warm in a towel and serve fresh.