In a large bowl, sift together the flour, baking powder, and salt. Add the shortening and use your hands to break it down until it resembles coarse crumbs.

Gradually add the hot water while kneading until you have a manageable dough that doesn't stick to the bowl or your hands. Knead for about 8 minutes, then cover with a kitchen towel and let it rest for about 20 minutes.

After resting, divide the dough into balls weighing about 1 to 1.5 ounces each (30 to 40 grams) and place them on a plate. Cover with plastic wrap and let them rest for another 30 minutes.

Using a rolling pin and a little flour on the countertop, roll out the balls into round tortillas as thin as possible. Cook them on a griddle or flat pan over medium heat, flipping once bubbles form, and cook until done on the other side.