I used to not understand when my Mexican friends would complain about the super market tortillas. Unless you have been in Mexico or live really close to Mexico, you can’t really imagine how much better a tortilla can be when the dough is fresh. When I moved to San Diego and went to a restaurant Mexican, I understood what they meant! The dough is flaky, soft, and flavorful.
Everyone loves tortillas! And trust me once you try a fresh tortilla you will be willing to add this extra steps to get them on your table!
In a large bowl, mix the flour, baking soda, and sea salt,
In Cooking pan, melt the lard in low heat. Remove from heat once the lard melts.
Make hole in the middle of the flour mixture and add the melted lard. Incorporate all the ingredients.
Immediately after, slowly add the hot water and combine.
Knead the dough until soft and stretchy.
Add flour on the surface that you will mold the tortillas to avoid the flour from sticking.
Form 12 to 24 balls and flat each ball until thin.
Preheat a skillet over medium heat. Do not add oil. The tortilla dough has lard, and that will be enough to keep them from sticking in the skillet.
Cook each tortilla in the skillet for 30 to 45 seconds each side or until the dough start looking opaque. After cooking each side for 30 to 45 seconds, the dough should look goldish and the tortilla will puff. This indicates that the water has evaporated.