Mix flour, baking powder and salt in a large bowl. Add lard and mix-in with both hands. Add warm water slowly until your dough is soft. Knead the dough for a few minutes.

Pull dough into a dozen balls. Roll out your balls with a rolling pin to 1/8 inch think. (The thickness is important because you want the tortilla to be crispy on the outside a gooey on the inside.)

Lay one raw tortilla in a very hot skillet for just a few seconds on each side, just until nice brown-tone spots form on the surface. Repeat with remaining tortillas.