Place a comal (griddle or cast-iron skillet) over medium heat and allow it to heat up.
In a bowl combine all the dry ingredients. Add the lard or shortening and combine until you have the consistency of small crumbs.
Add the warm water and mix well with your hand. The mixture may be a little sticky. Knead on a cutting board or smooth counter until dough is pliable and springy. Sprinkle with flour if dough is too sticky.
Form 2 to 2½-inch dough balls. With a rolling pin, roll out the dough balls to form 7 to 8-inch disks. If dough is sticky, sprinkle board and rolling pin with flour to make it easier to roll out the dough.
As you roll out each disk, place on the hot comal to cook, it will take 1 minute or less on each side. After cooking the first side, turn tortilla over and let it cook on the opposite side; when tortilla starts to form air pockets press down gently on it with a wooden tortilla press or rolled up kitchen towel (like Grandma did) to release the air. Don’t press too much, or it will make tough tortillas.
Keep the tortillas warm in a tortilla warmer or under a clean dish towel while you make the rest. Leftover tortillas can be refrigerated in a plastic bag.
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