2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter Crisco
7/8 to 1 cup hot water
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In a medium sized bowl, whisk together the flour, baking powder, and salt. Add the lard and blend it in with a fork. Pour in the hot water, and stir briskly with a fork until the dough is shaggy. Turn the dough out onto the counter and knead just until the dough forms a ball.
Divide the dough into 16 pieces (fajita size) or 8 pieces (soft taco size) and allow to rest for 30 minutes. Cover so the dough doesn’t dry out.
Preheat an ungreased cast iron pan over medium high heat, about 400 degrees. Roll each dough into a 4 or 8 inch diameter tortilla (fajita or soft taco size), one at a time, covering the remaining dough as you work. Fry the tortilla in the ungreased pan for about 30 seconds per side. Wrap warm tortillas in a clean cloth to keep them pliable.