2 Cups Unbleached Flour
1 Teaspoon Kosher Salt
¼ Cup Lard
1 Tablespoon Vegetable Oil
½ Cup Warm Water
In a large bowl stir together the flour with the salt. With a pastry blender cut in the lard until the mixture looks like meal. Drizzle the vegetable oil over the mixture and then stir in the warm water with a fork to form the dough. On a lightly floured surface knead the dough for 4 minutes until the dough is smooth and elastic. For the dough into a ball and cover with plastic wrap. Let rest for 1 hour. Heat a dry skillet over a medium low heat until hot. Cut the dough into 12 equal pieces and form into 12 balls. On a lightly floured surface roll out the balls one at a time. Use just enough to prevent from sticking. Keep the remaining dough covered with the plastic wrap. You will want each ball rolled out to about 7 inches round and the thickness should be even. Cook one tortilla while you roll
out the next one. Cook for 45 seconds on each side. Move the tortilla around to
make sure that the tortilla is evenly cooked. Remove from the skillet and transfer to a clean kitchen towel to stack when done cooking each one. Cover with the kitchen towel until ready to serve. Makes 12 tortillas.