| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats, Grains |
Mexican |
Main dish, Cheese/eggs, Meats, Mexican |
1 |
Servings |
INGREDIENTS
|
|
Flour Tortillas (see below) |
|
|
Refied Beans |
|
|
Chili Verde (see below) |
|
|
Mozzarella cheese and/or |
|
|
Cheddar cheese and/or |
|
|
Monterey Jack cheese all grated |
| 4 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
ts |
Shortening |
|
|
Warm water, 1 to 1 1/2 cups |
| 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 |
INSTRUCTIONS
SMOTHERED BURRITOS
FLOUR TORTILLAS
CHILE VERDE
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Time: A longing in man for reuniting with God.”