Title: Taco or Burrito Filling
Categories: Ethnic Hot
Yield: 1 Servings

1	ts	Garlic salt
2	ts	Salt
1	ts	Crushed red peppers
4	ts	Sugar
1/2	ts	Paprika for color
2	oz	Water
1	oz	Cider vinegar
1/4	ts	Ground cumin Chorizo Spice #2-
4	ts	Chili powder
2	ts	Salt
2	ts	Sugar
2	ts	Paprika
2	oz	Water
1	oz	Cider vinegar
1/4	ts	Ground cumin Balance of Ingredients-
2	lb	Dry pinto beans
1	lb	Ground beef
1	lb	Hot pork sausage Flour Tortillas-
4	c	Flour
2	ts	Salt
1/2	c	Shortening
1	c	Lukewarm water

At least one day before desired serving date, sort the rocks out of the pinto beans. Place the pintos in a 2 gallon pot and cover with plenty of water. Soak overnight. Drain and refill. Cook for about 2 hours.

While the pintos are soaking, mix up either of the chorizo spices in a blender for about 60 seconds on high. In a 4 quart mixing bowl, mix the chorizo spice with the meats, blending well. When well incorporated, cover the bowl and refrigerate for at least 16 hours.

On the serving date, cook the pintos until tender. Brown the spiced meat mixture, cover and simmer for 30 minutes, stirring occasionally. When the pintos and meat are done, drain the pintos (reserve the liquid). Mix the meat and pintos in a pot and mash them together with a potato masher using the reserved bean liquid (if needed) to get the desired consistency.

Sift flour and salt into a mixing bowl. Cut in the shortening. Add lukewarm water and blend well. Turn on lightly floured board, knead at least 50 strokes. Divide into 24 balls. Roll balls to 7 1/2" in diameter. Cook on ungreased skillet until golden brown in spots, turning once.

(Of course, if you are like me, you can buy pre-made flour tortillas at the grocery.)

Recipe courtesy of Bill Dunn.

Entered by: Roy Olsen, roy@indy.net, http://www.indy.net/~roy/

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