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Smothered Burritos




Flour Tortillas

Chile Verde


  1. Heat flour tortilla on grill about 10 seconds; turn and heat another 10 seconds until hot.
  2. Add about 3/4 cup refried beans; roll. Place on serving plate. Top with Chili Verde and generous amounts of cheeses, using as desired.
  3. Zap in the microwave until cheese is melted.
  4. 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 1/8-inch thick.
  5. Put on heated 300 degree F grill for about 6 seconds; turn and cook another 8 seconds. Repeat with remaining dough.
  6. Tortillas may be frozen. Stack between sheets of waxed paper.
  7. 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.)
  8. To peel roasted Anaheim chiles, steam a few minutes; cool as needed, then peel and dice. Add 2 cups water; set aside.
  9. In a large skillet, cook pork (or beef) in melted shortening until browned and completely cooked.
  10. Add flour, garlic salt and pepper, blending well.
  11. Add Anaheim pepper mixture; bring to a boil. Reduce temperature and simmer for 10 minutes.

Yield: 24


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