I beg to differ ... Mexicans in Mexico absolutely do use lard and they don't make thick and fluffy tortillas.
The majority of flour tortillas in Mexico are going to be closed due to a normal thickness with the exception of Sonoran-style cooking in Mexico, which uses a much thinner tortilla that you could read a newspaper through.
In the US you are more likely to see someone using vegetable oil or shortening for normal tortillas and adding milk and baking powder for excessively thick fluffy tortillas. These thick tortillas will generally only be found in Tex-Mex cooking.
I live in Texas and I make flour tortillas every single day. Here's my recipe:
- 2c ap flour
- 1 tsp salt
- 1 1/2 tsp baking powder
- 3/4 cup warm milk
- 2 tsp veg oil
- 1/4 tsp bacon grease or butter
I simply mix the dry ingredients, add the oil to that in my stand mixer, and let it spin around for a little bit to incorporate the oil into the flour. I then drizzle the milk over until it forms a ball.
As soon as the ball is formed I remove my mixer paddle cover the bowl with a damp towel for approximately 10 minutes, and then go at it with my dough hook for about a minute.
Once it becomes fairly cohesive I form it into one large ball and set it on a plate covered with a damp towel for about 15 minutes to maybe two hours, depending on what else I have going on. This works fine as long as you make sure your towel stays damp.
When they have rested I go back and form them into large balls of dough about the size of a billiards ball. Normally I get six or seven tortillas from the batch.
I allow them another 10 to 15 minutes to rest and then roll them out with a very small amount of flour and cook them on medium for no more than 30 seconds on each side.
You should see some golden brown spots but they don't need to be dark and you don't need an excessive amount of browning, two or three teeny tiny light golden tan spots is plenty.
When they're done I put them in a stack with a towel in an airtight container so the warmth of the tortillas can continue to soften them and they should be about perfect to eat in 20 minutes or so.