Mexican: Burritos 01 by Recipe Cottage

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	Burritos 01

		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.