They are a LOT better if you substitute about 1/3 …

Comment on How to Make Flour Tortillas by Jacee.

They are a LOT better if you substitute about 1/3 cup of masa harina for the flour and skip the lard. Any good-for-you oil (I use coconut oil) will work. I’ve been making flour tortillas for 40 years. I use a dowel (about 1 inch diameter) like my Mexican mother-in-law did to roll out the tortillas to the perfect thickness.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.