There is no substitute for perfect fresh hand-made tortillas hot off the comal. It's the key ingredient for a good old fashioned taco, and knowing how to make them will only do good things for you.
2.5 cups (346g) all purpose flour
1 teaspoon (6g) fine sea salt
1.5 teaspoons(6g) baking powder
3 tablespoons (33g) lard, vegetable shortening, or vegetable oil
3/4 cup plus 1 tablespoon (189ml) warm water (not hot)
Mix everything but water until you get a cornmeal texture with flower.
Add water gradually and mix until it comes together
In a floured surface, knead until smooth.
Cover and rest dough for 10 minutes.
Divide dough into 16 even pieces or 35g per piece
Roll into balls. Flatten them with a rolling pin or a tortilla press, 1/8 in thick.
Sear in a cast iron pan until it puffs up.
Rotate until other side is cooked.
Store in a tortilla warmer or two clean towels.