Like the other tortilla recipe in this book these are great. The author mimics the flakey texture of lard tortillas by freezing a small portion of flour and canola oil before incorporating it into the rest of the flour mixture and water. The result were wonderful straight off the griddle - flakey, slightly puffed and tasted like a good homemade tortilla. But with an hour freezing time, an hour rest (30 minutes before and after shaping into balls) this becomes a time consuming recipe. Since I do not have an aversion to shortening or lard (in moderation), I don't think I will go to the trouble of making these again.
The Rancho Flour Tortillas (p 80) or Homesick Texans recipe remains my go to.

These were an excellent vessel for out grilled fajitas with cabbage and jalapeno slaw. I halved this recipe using 1 heaping Tablespoon lard for a total of 6 large tortillas. These were not as puffy and slightly chewier than the Homesick Texan recipe I usually use, but I liked that they did not require milk.