1. Combine flour, salt and baking powder in a bowl. Mix well. 2. Cut in the lard with one hand until incorporated. Thin flakes of lard are ok. 3. Pour in the milk leaving back one or two Tablespoons. It will be pretty moist but should make a ball after 10 to 20 seconds of gentle mixing and very little kneading. Use the rest of the milk if necessary. Don't despair if the dough is a sticky tacky mess. Only If necessary, sprinkle in a a little more flour to turn it into a ball, working it as little as possible. 4. Divide and roll the ball into six or seven balls. Cover lightly with plastic wrap and let set 30 minutes. 5. Heat a skillet over medium heat. Adjust the temperature as you work. I prefer a cast iron skillet. 6. Roll out a tortilla using light flour as needed. 7. Cook each tortilla on one side and then the other (there should be some brown spots) and place on a plate covering with a dish towel as you go. Each tortilla should be stacked on tot of the last and covered with the towel. 8. The towel is very important for keeping the moisture in ensuring that your tortillas will be flexible to fill and fold when the time comes to fill them. 9. Leftovers should be stored in a zipper locked bag when sufficiently cooled. ---------------------------------------------------------------------------
Nutrition
Ingredients
