-----------------------------SMOTHERED BURRITOS-----------------------------
           Flour Tortillas (see below)
           Refied Beans
           Chili Verde (see below)
           Mozzarella cheese and/or
           Cheddar cheese and/or
           Monterey Jack cheese
           - all grated
------------------------------FLOUR TORTILLAS------------------------------
      4 c  Flour

      1 ts Baking soda

      1 ts Salt

      1 ts Shortening

           Warm water, 1 to 1 1/2 cups
--------------------------------CHILE VERDE--------------------------------
      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

  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