Sift the flour and salt into a large mixing bowl.

Rub in the lard or shortening with your hands until combined.

Add the hot water, bit by bit, mixing with a fork until you achieve a dough.

Continue to mix the dough using your hands and knead until smooth. This will take around 10 minutes.

Shape the dough into a ball, grease it with lard or shortening and put it in a covered bowl.

Leave it for an hour.

Knead the dough again and divide it into 12 equal sized balls.

Put them back in the covered bowl and leave for 30 minutes.

Heat a frying pan over a moderate heat.

Put one dough ball on a lightly floured surface and roll thinly with a floured rolling pin, stretching it with your hands until round.

Fry for a few seconds and then flip it over, doing this a few times.

It’s fine if it puffs up in places but don’t let it burn.

Wrap the cooked tortilla in a tea towel and repeat with the remaining dough balls until you have cooked all 12 tortillas.