Ingredients
2 3/4 C - All Purpose Flour
1 1/2 t - Salt
6 T - Lard or Shortening
3/4 C - Hot Water
3/4 t - Oil
Preparation
Combine flour and salt in bowl. Rub in lard until it resembles cornmeal. Stir in Water until combined.
Turn out dough onto a bosard and nead into ball. Roll out into 1 1/2 in balls. Put balls on plate and cover with plastic. refifrigerate for 30 mins (up to 3 days).
Roll bals into tortillas. Cook in lightly oil pan.
