Picadillo burritos with homemade flour tortillas

In a large bowl mix the flour, salt and baking powder; crumble in the shortening or lard by hand until it feels like coarse sand.

Slowly pour in water as hot as the hand can handle, mixing, until the dough is hydrated.

Knead about five minutes, in the bowl or on the counter, until the dough no longer sticks to the hands but stays soft and hydrated; dry dough gives hard tortillas.

Divide into balls of about 100 g each, weighed on a scale, shape into balls, set on parchment and cover with plastic wrap or a damp towel.

Roast the poblanos, roma tomatoes, jalapeno and a piece of onion until charred and softened.

Transfer the onion, tomatoes and jalapeno to the blender cup; sweat the poblanos in a zip lock bag five minutes.

Peel the poblanos, remove seeds and stems, cut into strips and then small cubes.

Add the garlic, chile de arbol, tomato sauce, water and bouillon to the blender and blend smooth.

In a pan over medium-high heat break down the ground beef, add the seasoning blend and cook a couple of minutes.

Add the chopped roma tomato and onion and cook a minute; add the diced potatoes, salt them, and cook five minutes.

Drain excess grease; add the diced poblanos and the blended salsa, keeping the picadillo not overly saucy; taste for salt.

Reduce to medium-low and simmer 10 to 15 minutes until the potatoes are tender; hold on the lowest setting.

Heat the comal over medium. Flour the counter and rolling pin, coat each ball in flour and roll up and down, flipping, until large, without too much flour.

Cook each tortilla 25 seconds until it blisters, flip for 25 seconds, flip again for 5 seconds; keep in a clean kitchen towel.

Layer refried beans, cheese, picadillo and more cheese on a tortilla, fold in the edges and roll.

Melt queso Oaxaca in the pan and set the burrito on it seam side down to seal and form a crust; turn and give it a few minutes.