Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------------SMOTHERED BURRITOS-----------------------------
Flour Tortillas (see below)
Refied Beans
Chili Verde (see below)
Mozzarella cheese and/or
Cheddar cheese and/or
Monterey Jack cheese
- all grated

------------------------------FLOUR TORTILLAS------------------------------
4 c Flour
1 ts Baking soda
1 ts Salt
1 ts Shortening
Warm water, 1 to 1 1/2 cups

--------------------------------CHILE VERDE--------------------------------
3 c Diced, roasted and peeled
- Anaheim peppers (see
- below)
OR
28 oz Ortega whole green chilis,
- chopped
2 c Water
2 lb Diced lean pork OR
- diced lean or ground beef
1 tb Shortening
1 tb Flour
1/4 ts Garlic salt
1/4 ts Black pepper

SMOTHERED BURRITOS: 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. 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 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.
"When my children were growing up, I always made the Flour Tortillas in
the evening for the next day. Sometimes I made dessert flour tortillas by
decreasing the salt to 1/2 teaspoon and adding 1/2 teaspoon sugar to the
dough. I would heat them on the grill, then immediately top with cinnamon
and sugar or honey."
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.
Preparation time: 20 minutes Cooking Time: about 15 minutes

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