In a large bowl, whisk together dry ingredients until very well incorporated.

Add shortening/lard to the bowl. Use a potato masher or pastry knife to cut the shortening down to small, irregular pieces - mix should look sort of like gravel.

Add water, stir until well mixed.

Knead a few times, just to bring it together - don't over work it!

Wrap in dough in plastic film, allow to rest on your counter for 30 minutes.

Generously sprinkle clean work surface with corn starch. Separate dough into 8 equal sized chunks.

One chunk at a time, roll dough out into an 8" round, or use a large, parchment lined tortilla press to form your tortillas.

Cook for 2-3 minutes each side on a smoking hot skillet.

Cover freshly cooked tortillas with a towel, repeating until all tortillas are cooked.

Serve right away, or store in an airtight container for a day or two. For best flavour, reheat before use.