Picadillo con papas with homemade flour tortillas

In a bowl, mix two cups of all-purpose flour, salt, two tablespoons of oil and warm water with a wooden spoon until play-dough-like; add flour if too wet, water if too dry.

Turn out, dust with a little flour and knead one minute until smooth.

Shape into a ball, cut into eight even pieces and roll each into a ball; rest on parchment under a towel about half an hour.

Cook yellow onion and diced pasillas in a splotch or two of oil a couple of minutes to soften.

Make a spot, add a touch more oil and three big cloves of garlic; when it smells fabulous add one pound of ground beef, breaking it up and cooking it through. Pour off excess liquid if there is a lot.

Season with cumin, oregano, smoked paprika and a good pinch of salt and pepper.

Add Italian peeled tomatoes, squeezing and busting them up, about a cup and a half of tomato puree, a couple tablespoons of Cholula, and a cup of beef broth.

Stir in two evenly diced russet potatoes and push them under the surface; cover at a light simmer for 20 minutes.

Take the lid off to let it thicken as the liquid evaporates, to taste.

Press each dough ball in a tortilla press lined with an opened Ziploc bag and cook on the flat top about a minute to a minute and a half a side.

Serve the picadillo in a bowl or in the warm tortillas.