SMOTHERED BURRITOS

Flour Tortillas (recipe follows)
Refried Beans
Chili Verde (recipe follows) -
Mozzarella cheese and/or Cheddar cheese and/or Monterey Jack cheese, all grated

Heat flour tortilla on grill 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. Microwave about 3 minutes, until cheese is melted.

FLOUR TORTILLAS
Makes 24 flour tortillas

4 cups flour
1 tsp baking soda
1 tsp salt
1 tsp shortening
1 to 1 1/2 cups warm water

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 F griddle for about 6 seconds; turn and cook another 8 seconds. Repeat with remaining dough.

Tortillas may be frozen. Stack between sheets of waxed paper.

CHILE VERDE

3 cups diced, roasted and peeled Anaheim peppers* (or one 28 oz can Ortega whole green chilis, chopped
2 cups water
2 lb diced lean pork (or diced lean or ground beef)
1 tbsp shortening
1 tbsp flour
1/4 tsp garlic salt
1/4 tsp black pepper

Add 2 cups water to the roasted peppers or chiles; 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.

*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.

Source: Lula Narvaez, Salt Lake Tribune, February 17, 1993