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1
In the bowl of a food processor fitted with the bottom blade, add the all-purpose flour, wheat flour and salt and pulse 2 to 3 times to combine.
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2
Add in the cold lard and butter and pulse until the mix resembles cornmeal-like texture, 5 to 6 (20-second) pulses.
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3
Add the warm water and pulse until a dough ball forms.
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4
Turn the dough out onto a well-floured board and knead until the dough is elastic and smooth and no longer sticky, 3 to 4 minutes.
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5
Form into a small loaf shape, about 6 by 4-inches.
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6
Wrap tightly in plastic wrap and let rest at room temperature for 1 hour.
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7
Cut the dough into 8 equal pieces.
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8
Working with one at a time, roll into a ball, about the size of a golf ball and dust lightly with flour.
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9
Repeat.
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10
Place the balls, one at a time, into a well-floured tortilla press, press down and remove.
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11
You should have a 6-inch disc at this point.
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12
Place the disc on a floured board and roll out to 8 to 9-inch in diameter and almost paper thin, lightly dusting with flour and turning as needed.
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13
You can stack them, separated by waxed paper.
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14
Heat a cast-iron skillet or griddle over medium heat.
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15
Add the raw tortillas, one at time, cook for 30 to 45 seconds per side, or just until the bubbles puff up, then turn and repeat.
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16
Keep the cooked tortillas in a towel, covered, to keep warm and pliable.
