Servings: 12
      2 c  Unbleached Flour
      1 t  Salt
      3 T  Lard Or Shortening
    1/2 c  Warm Water
           Lard Or Shortening
  Mix flour and salt; cut in lard until particles are the size of fine
  crumbs.  Sprinkle in water; one tablespoon at a time, until all flour is
  moistened and dough almost cleans the sides of the bowl.  Gather dough into
  a ball; divide into 12 equal parts for 6-inch tortillas, 8 equal parts for
  8-inch tortillas, or 6 equal parts for 10-inch tortillas.  Shape each part
  into a ball; brush lightly with lard.  Cover and let rest 20 minutes. For
  each tortilla, roll 1 ball on a floured surface into 6, 8, or 10-inch
  circle.  Heat ungreased griddle or skillet over medium-high heat unti hot.
  Cook tortilla until dry around edge and blsiters appear on the surface,
  about 2 minutes.  Turn and cook the other side until dry, about 1 minute.
  Stack tortillas, placing waxed papper between each. Cover with damp towel.
  Makes 12 6-inch, 8 8-inch or 6 10-inch tortillas.
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