Mexican Burrito

• 1 bunch of cilantro
• 1 onion
• 2 tomatoes
• 3 limes
• 4 tomatoes
• 1 Half of a small white or yellow onion
• 4 Chicken flavor Bouillon
• 3 cup Jasmyn rice
• 2 spoonS full of lard
• 2 spoons of Sea salt
• 1 lb Pinto beans
• 1 pack of LARGE flour tortillas
• 3 lb of chopped up carne asada

1. In a small pot put the beans to boil.
2. Add salt as soon as the beans start to boil
3. In a skillet keep the heat to medium.
4. Add the lard.
5. Once warm add the beans along with the juice left from the beans.
6. Smash them as much as you can & set to the side on very low heat.
7. On another skillet have some cooking oil heating up on medium.
8. Add rice & cook until lightly brown.
9. In a blender add rice, chicken bouillon and water as needed.
10. Blend.
11. Pour it in the rice.
12. Let boil.
13. Add water if needed.
14. Set to side when ready.
15. To the side chop up all the vegetables
16. In another skillet cook asada until Brown.
17. On the flour tortillas add a bit of everything you just cooked and chopped up.
18. Add the extras
19. Start folding the tortilla into a burrito form.
20. And place on a flat skillet or pan to warm up the tortilla keep on medium-low cook long enough for the cheese to melt but not too much to where the tortilla Gets crunchy.

cilantro, onion, tomatoes, limes, tomatoes, white, chicken flavor, rice, full of lard, salt, pinto beans, pack, asada

Taken from cookpad.com/us/recipes/352655-mexican-burrito (may not work)