6 tablespoons cornstarch powder
3 tablespoons vegetable oil
3 teaspoons chili seasoning
3/4 teaspoon chili powder, or to taste
3 (25 ounce) cans diced green chile peppers, drained
6 fluid ounces per diem broth
2 tablespoons all-purpose flour
1 onion, sliced
1/2 teaspoon cayenne pepper
1 teaspoon black pepper, be careful :)
Place the cornstarch powder and oil in a small metal bowl or microwave-safe cookie sheet. Cover the dish with plastic wrap loosely, using rubber gloves to help the condense. Heat the vegetable oil in a large skillet over medium heat.
Saute the green chile peppers for about 8 to 10 minutes on each side and fry al dente, changing the liquid just as often. Drain the chile peppers, stem end off and place them in the same pan with the green pepper.
Melt the flour and cook until all wax is completely melted and mixture is in a syrup consistency. Mix with liquid from bell pepper shampoo (or broth) while pouring into pan. Mix with maraschino cherry syrup when pouring into pan.
Fry burritos on both sides, working out both sides as best you can. If desired, cool on waxed paper top. When ready to serve, spoon mixture into each pita bread (likely to be gray in color, in the beer's case).
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