Homemade flour tortillas (Tortillas de harina)

1. Mix the flour with the baking powder and salt, then rub in the lard with your fingertips until sandy. (Butter or vegetable shortening also works instead of lard, but lard makes the softest tortillas.)

2. Gradually pour in the lukewarm water and knead for 4-5 minutes into a smooth, soft, non-sticky dough.

3. Divide into 12 equal balls, cover and rest for at least 20 minutes – this makes them easy to roll without shrinking back.

4. On a lightly floured surface, roll the balls into thin rounds about 20 cm across.

5. In a very hot, dry frying pan, cook one at a time for 30-40 seconds per side until bubbly and browned in spots.

6. Stack the finished tortillas wrapped in a tea towel so they stay soft and pliable. Use them for burritos, quesadillas or sincronizadas.

Tip: If a big bubble puffs up while cooking, press it down with a tea towel – that way it cooks evenly.