Step 1

Make the flour tortillas:

Step 2

In a bowl, mix all the dry ingredients.

Step 3

Add the water and oil, and mix thoroughly until a homogeneous dough has formed.

Step 4

Let the mixture rest, covered, for 10 minutes.

Step 5

Knead the for 5 minutes and shape into one large ball. Let the dough rest for another 10 minutes. Then portion the dough into 2½-ounce balls.

Step 6

Oil a sheet tray and place the portioned dough onto the tray to rest for 15 minutes before stretching.

Step 7

Roll out each ball with rolling pin or by hand.

Step 8

Cook each tortilla on a dry skillet, cast-iron pan or flat top over medium-high heat, about 1 to 2 minutes per side.

Step 9

Make the sumac onions:

Step 10

In a bowl, mix the sliced onions, sumac, lime, herbs and salt. Set aside to marinate.

Step 11

Make the white sauce:

Step 12

Place all the ingredients into a blender and blend until smooth. Season with salt, to taste.

Step 13

Make the chorizo scramble:

Step 14

Cut the chorizo into desired size, preferably thin slices or small cubes.

Step 15

In a sauté pan over medium heat, gently render the chorizo until crispy.

Step 16

Add the beaten eggs and scramble over medium-low heat until desired consistency is achieved.

Step 17

To assemble:

Step 18

Spread the refried beans evenly over each flour tortilla.

Step 19

Add the chorizo scramble, sumac onions and desired fillings.

Step 20

Close tortilla in half and toast 2 minutes per side over medium heat to crisp it up.