Mix salt and flour together.

Cut in lard and oil with a pastry cutter, fork, or two knives until the mixture resembles crumb or meal.

Stir in warm water with a fork until a dough forms. Lightly flour your surface and knead the dough until smooth and elastic, about 4 minutes.

Let sit for one hour. Or don't. I have done it both ways. I make a double batch and then while it is sitting I cook chicken, wash and prepare lettuce, grate cheese, make the pico...you get the idea. It is nice to let it rest, but if you are in a hurry, they taste great even if you skip it.

Divide into 6-8 balls, depending on how thick you like your tortillas.

Roll out one ball at a time using just enough flour to prevent sticking. To keep them round, start at the center and work your way up, then center and down. Rotate the tortilla one quarter turn and roll center up and center down. Repeat rotating each time until you have your desired size and thickness.

Heat pan over medium low to low heat. Cook tortilla about 45 seconds each side.

Tortilla will bubble and puff and get brown spots. Wrap cooked tortillas in a kitchen towel to keep from drying out and keep warm.

Store in a ziplock bag and refrigerate or freeze.

To reheat, warm in pan over low heat about 30 seconds each side.

To add extra flavor, spread a small pat of lard in the pan before heating tortilla. Delicious!