1. In a large bowl, place the flour, baking powder, salt, and mix. With the help of a fork, pastry blender or your hands, incorporate the shortening or lard until it resembles coarse meal.

2. Slowly add the hot water a little at the time until the dough holds together. Do not add all the water at once. See note above.

3. Turn dough onto a work surface, and knead for a couple of minutes until it is smooth.

4. Divide the dough into 10 pieces rolling every piece on your work surface with the palm of your hand to form a little disk. We call these testales .

5. Cover the Testales in a damped kitchen towel or plastic wrap, and let the dough rest for 30-45 minutes.

Note 2: The resting period will develop the gluten and forming the tortilla disks will be easier. Do not skip this step.

6. After the resting period, place an ungreased griddle/comal over medium heat. Grab your Rolling Pin to start forming the tortillas on a lightly floured surface. If you add too much flour to the surface your tortillas will be dry.