----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 e 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