RED CHILE BURRITOS
From Angie M. García comes another of her specialties—the beloved burrito.
4 cups cooked pinto beans
2 teaspoons bacon fat or vegetable shortening
Garlic salt to taste
12 flour tortillas ⅛ to ¼ inch thick
1 cup grated jack or longhorn cheese
½ cup minced onion
Red chile sauce (see [page 17])
Mash beans and season with garlic salt to taste. Fry in bacon fat. Heat tortillas on ungreased griddle and cover with towel to keep warm. Spoon hot bean mixture down the center of each tortilla, roll, and place 2 on each serving plate. Pour heated red chile sauce over burritos and top with cheese and onions. Serves 6.