4 potatoes, diced
1/4 cup vegetable oil (for browning the potatoes)
2 lb. lean ground beef
1 tbsp. vegetable oil (for the filling)
8-9 cloves garlic, finely crushed
1 (15 oz.) can pinto beans (whole or refried)
1/2 cup hot New Mexico red chile powder or crushed pods
1/2 tsp. black pepper
1/2 tsp. cumin
1 tsp. salt
1 1/2 cups water
12 large flour tortillas
shredded medium cheddar cheese (optional)

In a small bowl, combine the red chile powder, black pepper, cumin, and salt. Set aside.

Warm oil to 350°F in a large cast iron skillet. Fry potatoes until fork tender and golden brown. When done, place potatoes in paper towel; drain oil from the skillet.

Brown the beef over medium heat. Drain any fat and add vegetable oil, mix well. Add garlic, beans, potatoes, and previously combined dry ingredients. Mix well. Slowly stir in the water. Simmer over low heat, stirring occasionally, for 15 minutes, allowing the spices to combine and excess moisture to steam off. Add more salt and red chile powder to taste.

Warm tortillas, one by one, in a medium-hot, very lightly oiled cast iron skillet. Fill the warmed tortillas generously with filling. Added shredded cheese, if using. Fold the ends and roll the tortilla around the filling.

Serve with salsa, smother in red chile sauce, or serve the burritos plain. Wrap any leftover burritos (inconceivable!) in aluminum foil and refrigerate.

Makes 12 burritos.

Submitted by: Bill Byler