Put water on to boil.

Mix flour and salt.

Add Crisco or lard.

Mix with your hands until fully combined.  The mixture should crumble in your hands. 

Create a "hole" in the center of the flour mixture.

Add hot water - a small amount at a time.

Mix with a large wooden spoon until the mixture begins to hold together and you can form a ball with the dough. (the dough should not be wet/sticky or dry/crumbly.  It should be firm and almost waxy.)

Form a ball with the dough.

Put it in a plastic bag (air removed) and leave it to rest for 20 minutes minimum.  <-- Do Not Skip This Step!   

You can also put it in the fridge and/or freezer at this point, for using at a later date.  

Flour your work surface for rolling the dough.

Form a small ball of dough (about the size of the palm of your hand when squashed) and roll it out on the floured surface, working it like pie crust.

I like to roll mine fairly thin (they cook faster).  But some Mexican households prefer a thicker tortilla.  The choice is yours.  Adjust cooking time accordingly. 

Heat a pan (cast iron skillet is best) over medium-low heat. 

Add one tortilla at a time.  Roll out a new tortilla while the other one cooks.

Flip the tortilla when you see the edges start to cook and the middle bubbles up nicely. 

Cook about 2-3 minutes per side. 

Be patient!  if you cook on higher heat, it will become crusty and will break.  Your goal is a foldable tortilla. 

The tortilla may appear slightly uncooked in parts.  That's okay!  You will heat them up later, when you eat them, and they will cook a little bit more. 

Store your tortillas in the fridge.   

If you don't have a tortilla holder, a plastic or paper bag will do the job.  

When you're ready to eat them, warm them in a pan for about a minute on each side.  

Enjoy!