In a large bowl, whisk together the flour, baking powder, and salt. Use a wooden spoon to make a well (or indention) in the flour mixture.

Fold in the lard and softened butter, and then slowly start working the warm water into the mixture. Continue working the dough until most of the flour mixture has been absorbed. At this point, it will be a 'shaggy' dough.

Turn the dough out onto a lightly floured surface. Use the palm of your hands to knead the dough until a soft, pliable dough is formed. Place a bowl over the top of the dough and let it rest for 15 to 20 minutes.

Divide the dough into 16 pieces and cover them with a lightly dampened kitchen towel. Working one piece of dough at a time, use your hands to form it into a ball.

Take the dough ball and gently flatten it with the palm of your hand, turning to a 90° angle, and pressing again, to keep the dough round. Use a pastry roller (or a rolling pin) to roll out the dough to about 6 inches in diameter and very thin, about the thickness of a dime.

Heat a non-stick, or cast iron skillet, or comal pan (flat cast iron griddle), over medium-high heat.

Carefully place the tortilla into the hot skillet.

Cook until air pockets, or bubbles, begin to form. Usually about 1 minute. Flip the tortilla. Small brown spots should appear on the cooked side. Cook for about another 15 to 30 seconds then transfer to a tortilla warmer lined with a slightly damp cloth. Repeat with the remaining dough. Allow the tortillas to rest for about 5 to 10 minutes, at least.

Serve at once, or re-heat the tortillas in the microwave wrapped in a damp cloth in 30 second intervals.