The recipe is one I found in a magazine sometime in the 1970s and I’ve made these for years. Not sure how authentic they are but they taste good. Make a batch of beans, grate some cheese and turn them into bean and cheese burritos. Those can be packaged in aluminum foil, popped into the freezer and reheated in a 350 degree oven as needed. My kids use to take the foil off, defrost and reheat these in the microwave. The recipe can be doubled easily. These are less expensive than buying the packages in the grocery store.
• 3 cups of flour
• 1 ½ teaspoon salt
• 5 tablespoons vegetable shortening
Mix the flour and salt in a large bowl. Cut in the shortening until it resembles cornmeal. Gradually add about 1 cup lukewarm water. Mix until the dough leaves the sides of the bowl, like biscuit dough. Turn the dough out onto a floured board and knead as you would for yeast bread for at least 5 minutes. Divide the dough into 12 balls and let set covered by a towel or the bowl for 15 minutes to relax the dough so it will be easier to work with. Roll out each piece on a floured surface. Roll as thin as you can. Heat a large cast iron skillet, add no grease. Fry, turn and fry the other side. There will be bubbles and those will get dark but that adds character.
These also can be used to make sandwiches, or filled with a filling of your choice, rolled and covered in a sauce then baked as a casserole.