Recipes from Mexico :: Mexican Main Dishes Meat
Flour Tortillas (see below)
Refried beans
Chili Verde (see below)
Mozzarella cheese and/or Cheddar cheese and/or
Monterey jack cheese, all grated
Flour Tortillas
4 c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. shortening
1 to 1 1/2 (one and one-half) c. warm water
Chile Verde
3 c. diced, roasted and peeled Anaheim peppers (see below)
or 1 (28 ounce) can whole green chiles, chopped
2 c. water
2 lbs. 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
Heat flour tortilla on grill about 10 seconds; turn and heat another 10 seconds until hot. Add about 3/4 c. refried beans; roll. Place on serving plate. Top with Chili Verde and generous amounts of cheeses, using as desired.
Zap in the microwave 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). Pin. off pieces of dough about the size of a biscuit. Roll into a circle about 1/8-in. thick. Put on heated 300 degree F 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.
Chili Verde: Roast Anaheim peppers in a 350 degree F oven for about 15 mins.; turn and roast an additional 15 mins. Remove from oven; cool. (The peppers may be frozen at this point.)
To peel roasted Anaheim chiles, steam a few mins.; cool as needed, then peel and dice. Add 2 c. 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; let it come to a boil. Reduce temperature and simmer 10 mins.
