Smothered Burritos
Yield
1 servingsPrep
20 minCook
15 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Smothered burritos | |||
| 1 | x |
flour tortillas
(see below) |
*
|
| 1 | x |
refried beans
|
*
|
| 1 | x |
chili verde
(see below) |
* |
| 1 | x |
mozzarella cheese
grated |
*
|
| 1 | x |
cheddar cheese
grated |
*
|
| 1 | x |
monterey jack cheese
grated |
*
|
| Flour tortillas | |||
| 4 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
vegetable shortening
|
*
|
| 1 | cup |
water
warm |
|
| Chile verde | |||
| 3 | cups |
anaheim chilies
diced, roasted and peeled |
|
| 2 | cups |
water
|
|
| 2 | pounds |
pork
lean, diced |
|
| 1 | tablespoon |
vegetable shortening
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| ¼ | teaspoon |
garlic salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Smothered burritos | |||
| 1 | x |
flour tortillas
(see below) |
*
|
| 1 | x |
refried beans
|
*
|
| 1 | x |
chili verde
(see below) |
* |
| 1 | x |
mozzarella cheese
grated |
*
|
| 1 | x |
cheddar cheese
grated |
*
|
| 1 | x |
monterey jack cheese
grated |
*
|
| Flour tortillas | |||
| 946 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
vegetable shortening
|
*
|
| 237 | ml |
water
warm |
|
| Chile verde | |||
| 7.1E+2 | ml |
anaheim chilies
diced, roasted and peeled |
|
| 473 | ml |
water
|
|
| 907.2 | g |
pork
lean, diced |
|
| 15 | ml |
vegetable shortening
|
|
| 15 | ml |
all-purpose flour
|
|
| 1.3 | ml |
garlic salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
SMOTHERED BURRITOS:
Heat flour tortilla on grill about 10 seconds; turn and heat another 10 seconds until hot.
Add about ¾ cup refied beans; roll.
Place on serving plate.
Top with Chili Verde and generous amounts of cheeses, using as desired.
Buzz in microwave about 3 minutes, until cheese is melted.
FLOUR TORTILLAS:
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 ⅛ 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.
CHILI VERDE:
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.
