Recently, I remixed some BBQ leftovers into these insanely delicious burritos starring the XL Flour Tortillas from Chapter 4 of Savory Baking! 

INGREDIENTS
360 g / 3 cups all purpose flour
3 g / ¾ teaspoon fine sea salt
113 g / ½ cup lard, beef tallow, or unsalted butter, melted
170 g / ¾ cup room temperature water
1. In a large bowl, stir the flour and salt together. Drizzle the melted fat into the bowl, and stir with your hands until it’s evenly distributed. Add the water to the bowl and mix until the dough is smooth and pliable.
2. Turn out the dough and knead it until smooth, 2-3 minutes. Wrap the dough tightly in plastic or beeswax wrap and let rest at room temperature for 30 minutes.
3. Unwrap the dough and divide it into 6 even pieces (about 100 g each), and gently round each piece. Cover with a clean kitchen towel and let rest for 15 minutes.
4. When you’re ready to start making the tortillas, line a basket, plate, or tortilla warmer with a clean towel. Heat a comal, or a large skillet or griddle, preferably cast iron, over medium heat. 
5. Roll out each round of dough on a lightly floured surface to about 10 in/25 cm wide. As you roll the tortillas, you can cook them one at a time on the hot cooking surface. Drape the tortilla into the hot pan, and cook until it begins to blister and brown on both sides, about 45 seconds - 1 minute per side.
6. Place the cooked tortillas in the prepared basket to steam and keep warm as you continue to roll and cook the tortillas. Use immediately, or store tightly wrapped in plastic for up to 3 days, and refresh in a hot pan before using. 

More about Savory Baking +  links to order online:www.erinjeannemcdowell.com/savory-baking