Preparation:
We make one at the joint that goes like this: lightly butter grill and warm a 10 inch flour tortilla on both sides--not for too long, or it will become dry and tough. Remove tortilla. Place several thin slices of smoked brisket or pork up and down the middle of the tortilla, until you are about one inch from the ends. Add sautéed green chilies and onions, a hand full of grated Long Horn cheese, a little hot sauce, and roll it. You end up with one great burrito that is hard to beat. |
