Mix all ingredients in the food processor or with a hand mixer to form a smooth dough. Cover the bowl in the refrigerator for an hour.
Heat a coated frying pan with a diameter of approx. 20 cm over medium heat. Pour 1 ladle (soup ladle) of batter into the hot pan and swirl to distribute it evenly on the bottom of the pan. Fry the tortillas until the top is dry and the bottom is lightly browned. Turn it over and let it brown again. Slide onto a plate and cover with aluminum foil or a damp cloth so that the tortillas do not dry out while the rest of the dough is being processed.
Do this with the rest of the batter until it is used up.
Since there is already oil in the dough, no additional fat is required for frying.
Top it up as desired (there are many recipes for fillings here at CK), roll up and enjoy.
They are great for enchiladas, but if they are thin enough they can also be used for chimichangas or wraps. Makes 6 tortillas.
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