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1
SMOTHERED BURRITOS:
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Heat flour tortilla on grill about 10 seconds; turn and heat another 10 seconds until hot.
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3
Add about 3/4 cup refied beans; roll.
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Place on serving plate.
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5
Top with Chili Verde and generous amounts of cheeses, using as desired.
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6
Buzz in microwave about 3 minutes, until cheese is melted.
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7
FLOUR TORTILLAS:
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8
Mix flour, baking soda, salt and shortening with hands until thoroughly combined.
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Add enough warm water to make a manageable dough (easy to roll).
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10
Pinch off pieces of dough about the size of a biscuit.
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11
Roll into a circle about 18 inch thick.
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Put on heated 300-degree grill for about 6 seconds; turn and cook another 8 seconds.
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Repeat with remaining dough.
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14
Tortillas may be frozen.
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15
Stack between sheets of waxed paper.
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16
CHILI VERDE:
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Roast Anaheim peppers in 350-degree oven about 15 minutes; turn and roast an additional 15 minutes.
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Remove from oven; cool.
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19
(The peppers may be frozen at this point.)
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20
To peel roasted Anaheims, steam a few minutes; cool as needed, then peel and dice.
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21
Add 2 cups water; set aside.
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22
In a large skillet, cook pork (or beef) in melted shortening until browned and completely cooked.
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Add flour, garlic salt and pepper, blending well.
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Add Anaheim pepper mixture; bring to a boil.
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25
Reduce temperature and simmer 10 minutes.
