1. In a large bowl, combine the flour, salt, and baking powder. If you like a fluffier tortilla, add an additional ½ teaspoon of baking powder.

2. Cut in the shortening and bacon grease with a spoon just until the big chunks of lard/grease are broken up and incorporated.

3. Add the hot water and stir until combined. With your hands, work the dough into a ball.

4. Turn the dough out onto a floured surface and knead the dough for about 2 minutes, adding more flour if needed to take away the stickiness.

5. Cover the dough with plastic wrap and let rest for 10 – 15 minutes.

6. Turn the dough back out onto the floured surface and turn to lightly flour the outside. Pinch the dough off into pieces slightly larger than a golf ball. Work the dough into balls and then press down lightly to form a round patty roughly the size of your palm.

7. With a rolling pin, roll each patty out into an extremely thin circle. Repeat with the remaining patties. If you like a thicker tortilla, don’t roll out as thin.

8. Place the tortillas one at a time onto a large, greased, HOT cast-iron skillet. As the tortilla begins to bubble, pat down and flip. Cook just until light-brown circles appear. If your skillet isn’t hot, it will cook, but brown circles will not appear. The longer these cook, the crispier they become, so adjust your cook-time and temp as needed.

9. Wrap in a towel and place in a warm oven until you have finished cooking all of the tortillas and are ready to serve. Serve warm or at room temperature.

Here’s the video to watch:  www.youtube.com/watch?v=X-vvGDWpE8s