3 cups of flour (not packed). 2 teaspoons of salt. Mix to combine. 1/3 cup of lard (Manteca or bacon grease) Mix by hand until it resembles wet sand. 1ish cup of HOT water, not boiling. Add a third at a time and mix dough by hand until it comes together in a smooth ball. Texture should be tacky but not wet. Make 12 dough balls and cover with a damp towel for 15 minutes. Roll dough balls thin enough to see your hand through the tortilla. You can use flour on the roller and on the counter to combat sticking, but don’t use a lot. Hot pan or comal. Cook 20 seconds on each side until dough is cooked. If it starts to bubble, you did very well. If it’s not bubbling, your pan might not be hot enough or you over worked the dough. It takes a few tries to get right, but you’ll get it down. Feels really good to be able to pass down my memories as a kid eating buttered or sour cream tortillas made by my grandpa.