Originally Posted by
63190
Well, being that I AM Mexican decent, and live about 5 min from the border of Mexico, corn and flour tortillas are in plentiful supply. I go by some lean ground beef, pan fry it. Then I take a tortilla, put it in vegetable oil and then fry it. When it starts to get hard, I bend it into a shell. Then when it's hard, I take it out and place it on a few paper towels to soak up the excess.
I fill it with the ground beef or chicken and use my mom's badd-ass salsa to garnish, along with diced letuce, tamatos, and cheese.
For burritos, I soak my beans over night after washing out the sand and rocks. Then I let them slow cook in a crock pot for a few hours. I add a palm of salt and a crushed half clove of garlic to a pot. Also, I use a bit of araigano. After they are cooked, I smash them and fry them. I don't add lard or bacon grease like some folks do. You can't tell the difference.
Then I warm up the flour tortilla over an open flame. Once plyable, I spread the refried beans over the tortilla and add a strip of Asadero cheese, and a strip of pre-cooked long green chile. Roll it up and serve.
If there is left over brisket, I fill it with that. Some times there is left over chiles relleno and I spakel some refried beans on the tort before I put the relleno on it. Always served with sopa. Either rice fried and then boiled with bullyon or star shaped pasta, or sea shell shaped, or cogs. Many different types to play with.
Some times a second side of fried and then boiled cuecumber with cheese on it, and a few bits of diced onion.
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Why didn't I think of that. I'll just hang blankets or some thing over all my mirrors.
