Flour tortillas with fresh rendered pork lard

Work fresh rendered pork lard into the flour, a little more finely than for pie dough.

Measure 3/4 cup very hot tap water and stir in the salt.

Pour in half a cup of the water and mix with a fork, pressing against the side of the bowl; pour the rest around the unincorporated flour and mix by hand.

Knead a few times, just until smooth.

Roll into an even log, cut into 12 pieces with a bench scraper, and roll each into a ball in a cupped palm.

Cover with plastic wrap and rest at room temperature about half an hour.

On a lightly floured board, roll each ball away from you, turning a quarter turn each time, to about six inches.

Cook on a dry griddle preheated over medium-high heat until it bubbles and browns underneath; flip and cook about 30 seconds, then flip once more so it puffs.