Cut lard into the flour and salt mixture until blended and the fat is down to pea sized bits
Mix water in until dough clings together
Kneed until you get an elastic mass, then cover and let sit for 30 minutes to one hour
Pinch off balls of dough the desired size and use a rolling pin to roll out until you form very thin rounds
Cook on an ungreased / unseasoned pan heated medium hot. As the tortilla bubbles up push them down with your fingertips. When the tortilla surface has dried (indicating the bottom is done) flip the tortilla over and complete cooking.
Place the tortillas in a covered tortilla keeper as you finish cooking them.