In a stand mixer, add the sourdough starter, water, vegetable oil, and salt. Mix on medium speed until smooth and slightly frothy, about 1-2 minutes.

Gradually sprinkle in the all-purpose flour, mixing until a shaggy dough forms. Switch to the dough hook and knead on medium speed for 5-6 minutes until smooth and elastic.

Divide the dough into 10 pieces for mini tacos or 6 for larger burritos. Shape into balls, cover with plastic wrap, and let rest for at least 30 minutes.

Roll each dough ball to about 1/16 inch thick for tacos or 8-10 inches for burritos on a lightly floured surface.

Preheat a large nonstick skillet over medium-high heat. Cook each tortilla for 30-60 seconds per side until puffed and lightly browned.

Transfer warm tortillas to a towel to keep warm and repeat the cooking process with remaining dough. Allow to cool before storing.