2 cups Corn Flour
1 tsp. Kosher Salt
¼ cup Lard, room temperature
pinch Sodium Bicarbonate (helps create a little fluffiness) (optional)
1½ cup Hot Water (may need a little more-if so, add 1 tbsp. at a time)
Combine flour & salt in a food processor and pulse a few times to combine. Now add the lard & Sodium Bicarbonate (if using) and pulse a few more times. While food processor is running, slowly add the hot water. You may not need all the water or might need a little more. If you need more, add a tbsp. at a time. Dough ball will form in processor. Remove dough from processor and using your hands, form dough into a large ball. Wrap in plastic and let sit for about 30 minutes. Pull off a small amount (about size of golf ball), roll into a ball, place on a sheet pan and repeat process. You should get 12 to 16 balls. Cover balls with plastic wrap. Cut some zip-lock bags (I use quart size) in half. Place a dough ball on top of one piece and top with the other half of bag. Using your hand press ball into a disc. Flatten (thin, about 1/8 inch) using a rolling pin (see note). Repeat process until you have all the balls done. One at a time, remove one piece of bag plastic and them peel off the tortilla from the other. Place flattened tortilla in a lightly greased pre-heated cast-iron pan over medium heat. Cook on about 1 minute on each side. Wrap in a towel on an oven-proof plate and put in a pre-heated 180 degree oven to keep warm while you cook the remaining tortillas.
Note: If interested, you can flavor your tortillas by adding a little Chipotle paste, dry chili powder or chopped fresh cilantro. Just be careful not to add too much. You don't want to compromise the consistency or humidity effect.
Note: Maseca corn flour is the best brand if you can find it. You may have to look at a Mexican grocery store for it. If you can't, then use whatever brand you can find.
Note: The dough can be made by hand if you don't have a food processor.
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