Preparation

• In a large bowl, combine the flour and 1 tsp. salt. Add the lard and rub the pieces between your fingertips, smearing it into the flour to create small flakes of fat until the mixture resembles fine meal. Drizzle the vegetable oil over the mixture, and using a fork, stir in the warm water until a dough forms.
• Turn the dough onto a work surface, and gently knead until soft and elastic, about 5 minutes. Transfer the dough to a bowl, cover with plastic wrap, and let rest for 1 hour.
• Roll the dough into a long rope, evenly cut into 12 pieces, and roll each piece into a ball.
• Heat a griddle, comal, or cast-iron skillet over medium heat until hot.
• Trim the top and sides off a plastic zip-top bag, and place it in a tortilla press, fitting the folded end of the bag against the hinge of the press. Alternatively, use squares of parchment.
• Toss a ball of dough in a little flour, using as little flour as possible. Place the dough in the center of the press between the sheets of plastic, and firmly press down on the handle. If the tortilla is uneven, rotate it 180 degrees in the press, and press again. Then remove the tortilla from the press, leaving the plastic behind, and finish rolling it by hand until the tortilla is 6 inches in diameter.
• Transfer the tortilla to the griddle by first letting a dangling edge touch the griddle and then slowly pulling your hand back as you lay down the tortilla.
• Cook until pale brown spots appear on the underside, about 45 seconds. Flip and cook until pale brown spots appear on the other side and the tortilla puffs in spots, about 45 seconds. Transfer the tortilla to a cloth-lined tortilla basket to keep warm. Repeat with the remaining dough.