Start by mixing together the flour, baking powder, and salt in a large mixing bowl. I like to whisk them together to ensure even distribution. This helps your tortillas have a consistent flavor and texture.

Next, add the vegetable shortening or lard to the flour mixture. Use your fingertips to rub the fat into the flour. You’re looking for a crumbly texture that resembles coarse breadcrumbs. This step is vital because it creates layers in your tortilla, giving it that satisfying chew.

Now, stir in the fresh lime juice. Slowly add the hot water, a little at a time, mixing with a wooden spoon until the dough starts to come together. If you find the dough too sticky, sprinkle a bit of flour until it’s manageable.

Transfer the dough to a lightly floured surface. Knead it for about 3 to 5 minutes until it’s smooth and elastic. This step will develop the gluten, giving your tortillas that wonderful chewy texture. Wrap the dough in plastic wrap and let it rest for at least 30 minutes. This allows the gluten to relax and makes rolling easier.

After resting, divide the dough into 8 to 12 equal portions, depending on how big you want your tortillas. Roll each portion into a ball and cover with a towel to keep them moist.

Take one ball and flatten it slightly with your palm. Dust your work surface and rolling pin with flour. Roll out the dough into a circle, about 8 inches in diameter. Aim for uniform thickness for even cooking.

Heat a skillet over medium-high heat. Once hot, place the rolled tortilla onto the skillet without oil. Cook for about 30 seconds on one side or until it starts to puff and brown slightly. Flip it, and cook for another 30 seconds. Repeat with the remaining tortillas, keeping finished ones warm in a clean kitchen towel.