BURRITOS
(10 to 15 persons)
Use any of the stuffings for these burritos.
20 (6-inch diameter) large wheat tortillas
Refried Beans Stuffing
3 C. cooked beans
1/2 C. of the liquid used to cook the beans
4 oz. pork lard
1 large onion, sliced
4 chiles Colorados (or guajillos) sliced
Salt to taste
Blend the beans in their liquid. Fry the onion in hot lard
until dark brown, drain the fat, add the chiles and fry for two
seconds, add the beans and salt to taste and simmer until
the flavors have blended.
Chile Colorado Stuffing
5 oz. pork lard or 1/2 C. corn oil
2 lb. pork shoulder (pulp), cubed
4 potatoes, peeled and cubed
4 chiles Colorado or guajillos, sliced and fried in oil
2 cloves garlic
1 1/2 C. chicken broth
Salt to taste
Brown the meat in the oil, add the potatoes and fry for a
few more minutes, add the dried, ground chiles Colorado with
the garlic and salt and add the broth. Simmer until potatoes
are tender and serve.
Crisp Pork Rind Filling in Green Sauce(Chicharrón" en Salsa Verde)
6 chiles jalapeños
20 green tomatoes, peeled
3 T. pork lard or corn oil
1 onion, finely chopped
1 sprig epazote
2 lb. crisp pork rind (chicharrón)
Simmer the chiles, tomatoes and salt in 1/2 cup of water
until vegetables are tender; allow cooling slightly and blending.
In a separate pan, fry the onion in the lard until
transparent, add sauce and season with the sprig of epazote.
Add the pork rind cut into medium size and allow the flavors
to blend.
B-man
