Melt the shortening or lard, add the water, salt and baking powder. Gradually add in the flour and jalapeño flakes, if using until dough forms. Make 15 to 18 dough balls, cover with plastic wrap, set aside.

Preheat a comal or large griddle pan to medium heat for 5 minutes. On a lightly floured surface, roll out tortillas to about 5 to 6 inches. Cook on the hot comal for a minute on each side or until you get some nice light brown spots. Keep warm in between two kitchen towels. Cool completely before storing in airtight storage bag in the refrigerator.