Mix the dry ingredients with the butter

• In a bowl, combine the flour and salt.
• Add the butter and rub everything together with your hands until crumbly.

Add the boiling water

• Pour in the boiling water and mix with a spatula until a shaggy dough forms.

Knead the dough

• Once cool enough to handle, knead with your hands, beating the dough vigorously to build the gluten until smooth and elastic.

Form the balls and rest

• Shape the dough into equal balls (testales).
• Let them rest so the gluten relaxes and they stretch out easily.

Roll out the tortillas

• Roll each ball out thinly on a floured surface.

Cook the tortillas

• Cook each tortilla in a hot dry pan, flipping once, until lightly golden and puffed.

Season and scramble the eggs

• Beat the eggs with the Cajun seasoning until well combined.

Fry the chorizo and add the eggs

• Fry the pork chorizo in a pan until cooked through.
• Pour in the seasoned eggs and scramble until set.

Assemble the burritos

• Warm the frijoles puercos.
• Fill each tortilla with the chorizo eggs, beans and red salsa, then roll up.