In a large mixing bowl, place the corn flour. With your hands, cut the lard into the flour until you get little pieces of lard all throughout your flour ... kind of like a sandy consistency. Add the water and stir until you have a dough. It should feel dry, but not so dry that it is crumbling apart. If your dough is considerably crumbly, add another tablespoon of water. You don't want a sticky dough though or you will not be able to roll out the tortillas.

Now that you have a big dough ball that is not too dry and not too wet, divide it into 8-10 smaller dough balls. Cover the dough balls with a clean kitchen towel or a damp paper towel to keep them from drying out while you work.

Heat your pan to medium high heat.

If you have a tortilla press, that is the best and easiest way to make corn tortillas. Place a dough ball in the middle of the press and press down. Pull up and you should have a perfectly round tortilla. I like to line my press with two pieces of plastic cut from a plastic food storage bag to keep the dough from sticking to the press. If your dough turns out to be too sticky and falls apart on the press, sprinkle a little more corn flour mix in it and re-roll it into a ball and try again.

If you don't have a press, you can roll the tortillas out by using a thick dowel rod (my preferred tool) or a rolling pin, bottle, jar, etc. Spread some flour on a clean surface and place a dough ball on that flour. Roll and turn your tortilla until it is flat and round. We're looking for about 1/4 inch thickness.

Once you've pressed or rolled your first tortilla, place it on the hot pan. Flip it after 2-3 minutes and cook the other side for another 2-3 minutes. You just want the tortilla to be cooked through, a little bit crisp on the outside edges, but not crispy as a whole.

Repeat for the rest of your dough balls until you have a stack of corn tortillas.