Recipe

Okay. For those of you who asked...here is the recipe for those burritos. I have to say though, I have not made them in awhile (since we started eating better) so I apologize for the recipe with crisco! hahaha I usually try to substitute that with butter, but I don't think it would work with these. Her it is.

Flour Tortillas
4 c. flour
3 tsp baking powder
1 tsp salt
1/2 c. Crisco
1 c. hot water (more if needed)

Cut the Crisco into the dry ingredients (with a fork or a pastry cutter), then add the water. Mix until you have a soft dough, not sticky. If you work it too much, it gets tough and hard to roll out. So be careful. I make my tortillas using about a plum sized ball of dough. Roll them out with a rolling pin and put on a griddle until browned (if you touch them with your fingertips while cooking them, you can feel the bubbles...really neat)

Okay. For the burritos I make, I roll these out like normal, but I don't cook them. Once I have my rolled circle, I put the meat in (I cook some hamburger and add a can of refried beans to that) and roll them up, tucking in the ends. Then weave a toothpick through the ends to keep the tucked ends "tucked". Bake in the oven at 350 degress until they are brown. I don't remember how long it takes...

I then serve them with cheese dip (velveeta and rotels). Or if you prefer, you can put cheddar cheese inside (or whatever kind you like) before you bake them. They are great with guacamole and sour cream too!