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LOCATION: Recipes >> Mexican >> Burritos 01

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Smothered Burritos
Yield: 1 servings

flour tortillas (see below)
Cheddar cheese and/or Monterey Jack cheese, grated
refried beans
chili verde (see below)

4 c flour
1 ts shortening
1 ts baking soda
1 to 1 1/2 cups water
1 ts salt

3 c diced, roasted, peeled Anaheim chiles or 28 oz can chilis, chopped
2 c water

2 lb diced lean pork, diced lean or ground beef or diced chicken
1 tb shortening
1 tb flour
1/4 ts garlic salt
1/4 ts black pepper

Heat flour tortilla on grill about 10 seconds, turn and heat another
10 seconds until hot. Add about 3/4 cup refied beans, roll. Place
on serving plate. Top with Chili Verde and generous amounts of
cheeses, using as desired. Heat in microwave about 3 minutes,
until cheese is melted.

Mix flour, baking soda, salt and shortening with hands until
thoroughly combined. Add enough warm water to make a manageable
dough (easy to roll). Pinch off pieces of dough about the size of
a biscuit. Roll into a circle about 1/8-inch thick. Put on heated
300-degree grill for about 6 seconds, turn and cook another 8
seconds. Repeat with remaining dough. Makes 24 flour tortillas.
Tortillas may be frozen. Stack between sheets of waxed paper.

Roast Anaheim peppers in 350-degree oven about 15 minutes, turn
and roast an additional 15 minutes. Remove from oven, cool. (The
peppers may be frozen at this point.) To peel roasted Anaheims,
steam a few minutes, cool as needed, then peel and dice. Add 2
cups water, set aside. In a large skillet, cook pork (or beef) in
melted shortening until browned and completely cooked. Add flour,
garlic salt and pepper, blending well. Add Anaheim pepper mixture,
bring to a boil. Reduce temperature and simmer 10 minutes.


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