Ingredients:

● 1 1/2 cups yellow masa harina
● 1/2 tsp kosher salt
● 2 tbsp South Chicago Packing Lard All-Purpose Shortening, melted
● 1 cup hot water, plus more as needed

Directions:

1. Combine masa harina and salt in a large bowl. Stir in lard until combined. Slowly drizzle in water, while mixing with your hands or a wooden spoon, until the dough comes together in a ball. The masa is ready when it feels soft and smooth, similar to play-doh, and does not stick to your hands. To test, roll a small ball and gently press it; if the edges crack, add additional water.

2. Cover bowl with plastic wrap or kitchen towel and allow dough to rest for at least 30 minutes.

3. Cut 2 square sheets of parchment paper. Alternatively, cut a resealable plastic bag in half along the folds to form 2 pieces. Each piece should be about the size and shape of a tortilla press.

4. Divide dough into 12 balls, about 1 1/2 ounces each. Place on a clean work surface and cover with a kitchen towel or plastic wrap to prevent balls from drying out.

5. Line bottom of tortilla press with parchment or plastic and place masa ball in center. Cover with a second piece of parchment or plastic and press lightly until it is about 5-inches wide, ensuring even thickness throughout.

6. Press and cook one tortilla at a time. Heat large cast-iron griddle or skillet over
medium-high heat. Cook tortillas until light brown spots appear, about 1 minute per side. Transfer to a clean kitchen towel and wrap to keep warm. Serve immediately, or let cool completely at room temperature, then wrap tightly in plastic wrap and refrigerate for several days.

Tip: To store tortillas, stack between sheets of parchment paper and place in an airtight container or resealable bag. Keep at room temperature for up to 2 days, or refrigerate for up to a week.