In a large bowl, combine the flour and salt. Add the fat and rub it into the flour with your hands until it forms course crumbs and all the fat has been distributed.

Addr 3/4 of a cup warm beer into the flour mixture, mixing with a fork until all of the flour has been moistened (adding the additional 3 tbs if needed). Knead for about 3-5 minutes or until the dough becomes shiny and slightly stiff but not firm.

Pull off pieces of the dough just smaller than a golf ball. Roll into balls and place on a plate, continue for the remaining dough. Cover the plate with a towel and allow to rest for about 30 minutes.

Heat a griddle or cast iron skillet over medium high heat.

Roll the tortillas out until they are thin enough to see through. On a lightly floured surface, flatten a ball of dough with the rolling pin, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a very thin consistency. Alternately, you can use a tortilla press.

Throw onto the griddle and allow to cook until lightly brown, about 1 minute per side. Don't over cook or your tortillas will be crispy.