Add the flour, baking powder salt and lard to a food processor.
Pulse several times until the mixture becomes coarse crumbs.
Add the hot water. Yes, be sure the water is hot!
Pulse again until a sticky dough forms.
Remove the dough from the food processor and knead on a flour dusted pastry mat several times. The dough will be sticky so add a little flour on your hands while kneading. Don't add too much flour. The dough should not become hard. It should remain slightly tacky to the touch. Knead just until the dough is smooth and elastic.
Divide the dough into 15-20 dough balls, depending on the size you'd like the tortillas.
Dampen a cloth towel and cover the dough balls. Let them rest for about 15 minutes.
Allow a skillet to get hot over medium-high heat.
Use a floured pastry mat and roller to roll out each dough ball. The dough should be about the thickness of a dime. Turn the dough 90 degrees often while rolling to get a circle.
Once the skillet is hot, place the rolled dough into the skillet and let it cook for 15-20 seconds. Flip the tortilla and allow it to cook for the same amount on the other side.
Line a plate or tortilla warmer with damp paper towels. Place the cooked tortilla on the warmer or plate and cover with another damp paper towel. This ensures that your tortillas stay soft and pliable.
Store the tortillas in the refrigerator.
To reheat, wrap the tortillas in foil and warm them in a 350 degree oven until they are heated through to your liking.
The calories shown are based on the recipe making 15, with 1 serving being 1 tortilla. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.