Instructions

Combine 285 grams bread flour, 45 grams lard, 1 tablespoon grated piloncillo, and 2½ teaspoons kosher salt in stand mixer fitted with paddle. Mix on low speed for 1 minute or until mixture looks pebbly and lard is well distributed. Swap paddle for dough hook, then, with mixer running, slowly add 180 grams hot tap water. Once dough starts to come together, increase speed to medium-low and knead for 4 minutes or until dough feels soft, smooth, and slightly tacky but not sticky. If it feels too wet, add 5 grams more flour and mix for another 5 minutes.
Turn dough out onto clean counter and knead briefly into smooth ball. If dough sticks to counter, dust lightly with flour. Transfer dough to bowl, wrap tightly with plastic wrap, and let rest at room temperature for 1 hour.
Working with one 50-gram portion dough at a time, roll into smooth ball and transfer to large plate. Cover with plastic wrap and let rest at room temperature for 30 minutes (you should have 10 dough balls).
Working with 1 dough ball at a time, dust lightly with flour. Pinch edges around entire perimeter (dough will resemble small UFO or pillow; this helps produce cleaner round edges when rolling). Roll tortilla out evenly on clean counter, starting from center and rolling away from yourself. Rotate dough 90 degrees between each pass of rolling pin to help keep shape even and prevent tortilla from sticking to counter. Dust lightly with extra flour as needed, but use light hand. You want thin, even, and supple tortillas, not chalky from excess flour. Roll until tortilla is very thin, about 7 to 8 inches wide, or wider if possible. Transfer to rimmed baking sheet while rolling out remaining dough balls, stacking with parchment paper between each tortilla to prevent sticking.
Heat comal over medium heat for 3 minutes. Dust off any excess flour and lay tortilla on hot comal. Cook for 20 to 30 seconds on first side, or until bubbles start to form and underside gets light golden freckles.
Grab edge of tortilla with your fingertips, or use small offset spatula to lift edge of tortilla, then flip and cook for another 20 to 30 seconds on second side. Flip one last time for just a few seconds more if needed to finish cooking or encourage a little puff. Transfer tortilla immediately to cloth-lined tortillero or clean kitchen towel and keep covered while cooking remaining tortillas (residual steam keeps them soft and pliable). Serve. (Tortillas can be refrigerated for up to 1 week.)