Mozzarella cheese and/or Cheddar cheese and/or Monterey
jack cheese, all grated
4 cups all-purpose flour
1 teaspoon baking
1 teaspoon salt
1 teaspoon shortening
1 to 1 1/2 cups warm water
3 cups diced, roasted and peeled Anaheim
peppers or 1 (28 ounce) can whole green chiles, chopped
2 cups water
2 pounds diced lean pork or diced lean or ground beef
1 tablespoon shortening
1 tablespoon all-purpose flour
1/4 teaspoon garlic salt
Heat flour tortilla on grill about 10 seconds; turn and heat another 10 seconds
Add about 3/4 cup refried beans; roll. Place on serving plate. Top with Chili
Verde and generous amounts of cheeses, using as desired.
Zap in the microwave 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
Put on heated 300 degree F grill for about 6 seconds; turn and cook another 8
seconds. Repeat with remaining dough.
Tortillas may be frozen. Stack between sheets of waxed paper.
Chili Verde: Roast Anaheim peppers in a 350 degree F oven for 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 Anaheim chiles, 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
Add flour, garlic salt and pepper, blending well.
Add Anaheim pepper mixture; bring to a boil. Reduce temperature and simmer 10
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