Green Chile Tortillas

In large bowl, combine flour, salt and garlic salt. Then add in softened butter and break it up with your fingertips until you're left with a crumbly flour. In a blender or food processor, lightly purée green chile with garlic cloves and approximately 1/4 of a cup of water. Add puréed chile to flour mixture. Add 5 to 6 drops of green food coloring to the remaining 1/4 cup of warm water and stir. Then add colored water to flour mixture a little at a time and use your hands to knead together until you have a cohesive lump of dough. (Note, the amount of water you need will vary. You may not need to use all the water, or you may need to add more.) Once you've formed a dough ball, knead for approximately 5 minutes. Then divide dough into small pieces to make 10 to 12 individual dough balls. These are called, "testales." Once formed, cover them with plastic wrap and let them rest for 30 minutes. Once dough has rested, lightly dust a rolling pin and a flat surface where you will roll out each dough ball into a flat tortilla. Cook on stovetop using a comal or skillet approximately 20 to 30 seconds on one side, before flipping them over and cooking the other side. Immediately place hot tortillas in a covered dish or wrap them in a kitchen towel. The steam will help keep them soft. Enjoy!