An Attempt at ENCHIRITO (ish) - I AM SHOCKED!

In a mixing bowl combine the flour and salt then add butter bits and gently toss them with the flour, using a fork.

Pour HOT water on the mixture and stir with the fork until the butter melts and the dough is uniformly moist.

Cover and set aside to allow the dough to relax for 1 to 3 hours.

Divide the dough into 12 equal segments.

Preheat an iron skillet to medium low heat.

On a floured surface, roll out each segment to a thin tortilla.

Transfer each tortilla to the hot skillet and cook each side until lightly browned.

Place cooked tortillas between layers of a folded kitchen towel to help retain moisture.

Continue cooking the tortillas until all twelve are done.

Allow to cool to room temperature, then transfer to a sealed container or bag.

Equipment Needed