In a large bowl, combine the all-purpose flour and salt. Mix in the melted butter until well incorporated.

Begin kneading the mixture by hand, gradually adding water until the dough is smooth and no longer sticky. If it feels too sticky, incorporate more flour as necessary.

Set the dough aside to rest for about 30 minutes.

In a medium-sized pot, bring half a liter of water to a boil. Add the piloncillo and cinnamon stick, stirring until fully dissolved and syrupy.

After the dough has rested, divide it into small balls.

Roll each ball out into thin tortillas, aiming for about 30 centimeters in diameter.

Heat a generous amount of oil in a large skillet and fry each tortilla until golden and crispy on both sides, then drain on paper towels.