Add the salt to the flour and mix well

Use your fingers to crumble the lard into the flour mixture.

Add the chipotle powder and mix well.

Add 1 cup warm water and stir as much as you can with a spoon, then dump onto a flat surface and knead into a cohesive ball.

Let rest for at least 30 minutes.

Tear into golfball sized chunks, roll between your hands to shape them into smooth balls.

Roll out to approximately 5-6 inches in diameter.

Heat a comal/griddle to medium high heat and add tortilla.

Cook each side for 45-60 seconds or until light brown spots form.

As one tortilla cooks, roll out the next one to expedite the process