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In a large bowl, combine the all-purpose flour, salt, and baking powder. Use your hand to mix the ingredients together.
Crumble the lard or shortening into the flour mixture.
Gradually add 1 ¾ cups of warm water, mixing until a dough begins to form.
Knead the dough for about five minutes until it is smooth and no longer sticky.
Transfer the dough to a clean countertop and continue kneading.
Divide the dough into portions, aiming for about 100 grams each, and shape them into balls.
Place the dough balls on parchment paper and cover them with plastic wrap or a damp kitchen towel.
Heat a comal or skillet over medium heat.
Dust a clean countertop with flour and sprinkle some on your rolling pin.
Take a dough ball, coat both sides with flour, and roll it out into a large tortilla.
Once rolled, shake off any excess flour and place the tortilla on the hot comal.
Cook the tortilla for 25 seconds until it starts to blister, then flip it and cook for another 25 seconds.
Flip it one last time for an additional 5 seconds, then remove it from the comal and place it on a clean kitchen towel.