In a stand mixer fitted with the paddle attachment, combine the flour, lard, and salt and mix on low speed until mealy, about two minutes. Add 1 cup of water and continue mixing until the dough just comes together, about one minute.

Transfer the dough to a smooth surface and knead gently, being careful not to overwork it. Shape the dough into a disk, cover with a damp towel and let rest for 10 minutes.

Divide the dough into twelve wedges, then shape each wedge into a disk. Using a rolling pin, roll out each disk as far as it easily rolls, then set aside. After rolling out all twelve, return to the first and roll again.

Heat a griddle over medium heat. Cook each tortilla until it starts to brown, then flip and cook the other side.