Burrito Recipe


Course: Main Course
Cuisine: Mexican


  • Canola oil
  • 1 pound beef for stew cut into 1 cm cubes
  • 1/2 pound pork pieces cut into 1 cm cubes
  • 1 cup onions chopped
  • 1 clove garlic minced
  • Salt
  • Water
  • 4.5 cups all-purpose flour
  • 1/2 cup shortening
  • 15.5 oz can refried beans
  • 1/4 cup shredded smoked Cheddar
  • 4 oz can diced green chilies


  • In skillet over medium-high heat, add 2 tablespoons canola oil. Cook beef and pork in hot oil until browned.
  • Add onion, garlic, 1/2 teaspoon salt, and 1.5 cups water. Boil, then reduce heat to low. Cover and simmer for 2 hours, until meat begins to fall apart.
  • In a bowl, mix 4 cups flours with 2 teaspoons salt. Cut in lard. Add 1 cup warm water and mix well. Turn dough on floured countertop. Knead until smooth.
  • Divide dough into 10 pieces. Roll dough out into 10-inch tortillas. In ungreased skillet over medium-high heat, cook tortilla 1 minute. Turn, and cook for another 30 seconds. Place tortillas between sheets of foil and keep warm in the oven.
  • About 5 minutes before the meat is done, in 2-quart pan over medium heat, warm refried beans and cheese until cheese is melted.
  • When meat is done, flake the meat. Add the chilies. Continue cooking until all the liquid has evaporated.
  • Add 2 tablespoons of meat and 2 tablespoons of beans to each tortilla. Wrap and eat.