Burritos Recipe
Ingredients
| 8 oz/225 g plain flour | ||
| Salt | 2 Teaspoon (Leveled) (FOR THE TORTILLAS:) | |
| 1 1/2 oz/40 g lard, cut into small cubes | ||
| Oil | 4 Tablespoon (FOR THE FRIJOLES (BEANS):) | |
| 2 onions, peeled and chopped | ||
| Garlic | 1 Clove (5gm), crushed (FOR THE FRIJOLES (BEANS):) | |
| 2 x 15.2 oz/432 g cans chilli beans, drained | ||
| Sugar | 2 Teaspoon (FOR THE FRIJOLES (BEANS):) | |
| 2 green chillis, deseeded and chopped into 4 pieces | ||
| Salt | 1 Teaspoon (FOR THE FRIJOLES (BEANS):) | |
Directions
To make the tortillas, heat a large nonstick frying pan over a moderate heat and sieve the flour and salt into it.
Quickly rub in the fat with the fingertips and gradually stir in approximately 5 fl 02/125 ml warm water until a soft dough is formed.
Remove the pan from the heat and knead the dough gently on a floured board.
While keeping the rest of the dough covered with damp greaseproof paper, take a small ball of the dough, flatten it and roll out very thinly.
Then cut a 9 in/23 cm circle of pastry and add the trimmings to the remaining dough.
Continue this process until all the dough is used up.
Cook the tortillas in a non-stick frying pan for about 30 seconds each side, remove from the pan and keep warm and covered.
For the filling, heat the oil in a large pan and cook the onion until soft.
Add the garlic and cook for a further minute or two.
Add the beans, sugar, chillis and salt and simmer with 1/4 pint/150 ml water for 15 mins.
Remove the chillis then drain and mash until a pulp is formed.
Add 2 fl oz/ 50 ml water.
Mix well and use as a filling for the tortillas.
Serve warm.
(In Mexico, beans are served at each meal and refried each time, hence they are known as fri-joles refritos, refried beans.)
Quickly rub in the fat with the fingertips and gradually stir in approximately 5 fl 02/125 ml warm water until a soft dough is formed.
Remove the pan from the heat and knead the dough gently on a floured board.
While keeping the rest of the dough covered with damp greaseproof paper, take a small ball of the dough, flatten it and roll out very thinly.
Then cut a 9 in/23 cm circle of pastry and add the trimmings to the remaining dough.
Continue this process until all the dough is used up.
Cook the tortillas in a non-stick frying pan for about 30 seconds each side, remove from the pan and keep warm and covered.
For the filling, heat the oil in a large pan and cook the onion until soft.
Add the garlic and cook for a further minute or two.
Add the beans, sugar, chillis and salt and simmer with 1/4 pint/150 ml water for 15 mins.
Remove the chillis then drain and mash until a pulp is formed.
Add 2 fl oz/ 50 ml water.
Mix well and use as a filling for the tortillas.
Serve warm.
(In Mexico, beans are served at each meal and refried each time, hence they are known as fri-joles refritos, refried beans.)
Chef
