  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 ? 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. |
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