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These tortillas are handmade with leaf lard, producing rounds that are flaky, rich and toothsome, perfect for whatever filling you desire.

Even rendered leaf lard, the least flavorful of all the rendered animal fats, would add a noticeable shade of nuanced flavor with very little extra effort.

The other is the fat: a leaf lard from Sylvanaqua Farms in Virginia, which gives the tortillas their flaky texture, almost like Indian paratha.

Lard: Worth stocking up on if you can find the good rendered leaf lard.

Occasionally, you can find lard from heritage pigs, such as Mangalitza, as well as from specific parts of the animal, such as leaf lard, which is valued by bakers for its delicate flavor.