Recipe#12512

Title: Burritos 01

Newsgroups: rec.food.recipes 
 From: mike.henley@yob.com (Mike Henley) 
 Subject: burrito, enchill 
 Message-ID: <6953.150.uupcb@yob.com> 
 Date: Sun, 10 Jul 1994 02:55:10 GMT 
 Organization: Ye Olde Bailey BBS - Houston, TX - 713-520-1569 

Yield: 1 servings
 Flour Tortillas (see below)
 Cheddar cheese and/or Monterey Jack cheese, grated
 Refied Beans
 Chili Verde (see below)
 4 c flour
 1 ts shortening
 1 ts baking soda
 1 to 1 1/2 cups water
 1 ts salt                          
 3 c diced, roasted, peeled Anaheim chiles or 28 oz can chilis, chopped    
 2 c water 
 2 lb diced lean pork, diced lean or ground beef or diced chicken
 1 tb shortening
 1 tb flour
 1/4 ts garlic salt
 1/4 ts black pepper
 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.  Heat in microwave about 3 minutes,
 until cheese is melted.
 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.
 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.