In a small pot, bring the salt, lard, and water to a boil. Pour the hot water mixture into the masa harina and stir with a fork until well combined. It should look like lumpy instant mashed potatoes.
Once the mixture is cool enough to touch, lightly knead it until a ball forms. Use small handfuls to blot any remaining dough from the sides of the bowl. (Like getting gum off your fingers.)
Turn the dough out onto a very lightly floured surface and knead until smooth. About 5 minutes.
Break into twelve uniformly sized balls of dough, about one inch in diameter. (Or 1.5 ounces by weight). Place the balls between two pieces of parchment paper (or wax paper) and use a rolling pin to make a 4-6" tortilla.
In a large skillet over medium high heat, cook the tortillas one at a time until brown spots start to form. About 45 seconds. Flip and repeat until all the tortillas are cooked.
Keep the cooked tortillas warm in a kitchen towel while cooking the others. This prevents them from breaking apart when you're eating.