Southwestern Recipes
Smothered Burritos
Yield: 24
Ingredients
Burritos
- Flour tortillas
- Refried beans
- Chili Verde
- Mozzarella cheese and/or Cheddar cheese and/or Monterey Jack cheese, all grated
Flour Tortillas
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon shortening
- 1 to 1 1/2 cups warm water
Chile Verde
- 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
- 1/4 teaspoon black pepper
Instructions
Burritos
- Heat flour tortilla on grill for about 10 seconds; turn and heat another 10 seconds until hot.
- 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 1/8 inch thick.
- Put on heated 300 degrees 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 degrees 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 completely cooked.
- Add flour, garlic salt and pepper, blending well.
- Add Anaheim pepper mixture; bring to a boil. Reduce temperature and simmer for 10 minutes.