Mix all dry ingredients - cut in lard. Add milk to make a thick dough. Turn out onto a lightly floured surface and kneed till it is elastic and not sticky.
Heat enough Crisco or Oil in a deep pan to fill bottom 1/2 inch of pan - or use deep frier.
Break off egg sized handfulls of dough and press between your fingers till they are 1/4 inch thick all over. Deep fry till golden brown on one side and turn over and fry for a few minutes on other side.
Place between paper towels to cool a bit and absorbe excess oil.
Serve warm as a side to stews, salads, Carne Asada or use as a base for tostadas.
Option - use golf ball size pieces of dough and when they are cooked you can drizle them with honey and or powdered sugar as a dessert.