Burrito 2.0 with Charred Costilla Steak

1. 1
   Mix flour and salt in a bowl, rub in lard with fingers until crumbly, then pour in warm water and knead for 3 minutes.⏱ 3 min
2. 2
   Divide dough into 4 balls, cover with a damp towel, and let rest at room temperature for 25 minutes.⏱ 25 min
3. 3
   Crush dried chiltepín chiles with minced garlic, lime juice, warm water, and a pinch of salt to make a bright, fiery salsa.
4. 4
   Mash avocados in a small bowl with lime juice and kosher salt until thick and slightly chunky, then set aside.
5. 5
   Season the steak aggressively with kosher salt and black pepper on both sides.
6. 6
   Heat a heavy cast-iron skillet or grill over high heat until smoking hot, about 5 minutes.⏱ 5 min
7. 7
   Sear steak for 3 to 4 minutes per side until deeply charred with a rosy center, then rest 5 minutes and finely chop.⏱ 4 min
8. 8
   Roll each rested dough ball out on a lightly floured board into an ultra-thin 10-inch round.
9. 9
   Cook each raw tortilla on a dry hot skillet over medium-high heat for 30 seconds per side until puffed and lightly speckled.⏱ 30 sec
10. 10
    Layer each warm tortilla with Monterey Jack cheese, warm pinto beans, chopped steak, guacamole, and a drizzle of chiltepín salsa.
11. 11
    Fold the sides in tightly, roll into a snug cylinder, and toast seam-side down on the skillet for 1 minute until crisp.⏱ 1 min