YIELD
1 servingsPREP
20 minCOOK
15 minREADY
35 minIngredients
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.
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