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 4 equal sized chunks.

One chunk at a time, roll dough out as thin as possible, sprinkling more corn starch as necessary.

Cut an 8" round - I like to use a plate or cake pan as a guide - set aside. Collect cuttings from each round, knead together and roll to cut more rounds from.

Repeat until all the dough is cut into circles.

Cook for 2-3 minutes each side in 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. Reheat to soften, before use.