Tex-Mex-Style Soft and Chewy Flour Tortillas

"Tender and chewy Tex-Mex style flour tortillas. [Photographs: Joshua Bousel] I'm enough of a flour-tortilla snob to demand different types of flour tortillas depending on the application. For grilled meats and seafood, I want thin ones that are so rich with lard that you can almost see through them. For quesadillas and scooping up melted cheese, though, I prefer a thicker tortilla that's soft and chewy. Here's how to make the very best version, perfect for quesadillas, breakfast tacos, and queso fundido. The ultimate flour tortilla for quesadillas and breakfast tacos. Why This Recipe Works * Lard gives these tortillas a subtle porky flavor, but vegetable shortening can be substituted if needed. * Baking powder creates the bready, chewy texture. * Cooking the tortillas on a very hot skillet results in maximum tenderness. Notes: The tortillas are best eaten while fresh and still warm. They can be stored in the refrigerator and reheated individually in a hot skillet or wrapped together in foil and placed in a warm oven for reuse, though they won't be as good as when fresh...."