Whisk the flour, salt, and baking powder together in a large bowl. Work the lard into the dry mix with your fingertips until crumbly. Stir in the hot water to form a shaggy dough.

Knead on a floured surface for 5 to 6 minutes until smooth. Wrap the dough tightly and let it rest for 30 minutes.

Divide the dough into 8 equal portions and roll each into a ball. Cover with a damp towel.

On a lightly floured surface, roll each ball into a thin 7 to 8 inch round, turning and flouring as needed to prevent sticking.

Heat a dry skillet or comal over medium-high heat. Cook each tortilla for about 30 seconds per side, until golden spots appear and it puffs lightly. Transfer to a folded kitchen towel to keep warm. Serve immediately.