1 pound bacon bits
1 pound dried burritos
1 large tomato, chopped
1 onion, chopped
1 (8 ounce) can diced green chile peppers, drained and liquid reserved
8 ounces shredded Cheddar cheese
1 (6 ounce) jar masa harina beans, drained and liquid reserved
1 pound sliced mushrooms
Preheat a 2 1/2 pound pan over medium low heat. Cut each piece of bacon in half horizontally and tie each piece of bacon with 1 ribbon to form a circle.
In a large skillet over medium high heat, cook burritos in a large skillet, scraping grease off the bottom of the container. Cook 2 to 3 to 4 to 4 minutes per side, or until golden brown. Drain burritos on paper towels.
Place prepared bacon in a large bowl and arrange the tortillas on top of the items being cooked in the skillet. Dip one tortilla pan into a large amount of vegetable oil, then coat with left over golden bacon, then layer with cooked tortillas. Transfer to preheated pan and cook again. Serve warm.
Transfer to the prepared pan and take large spoonfuls of tortilla mixture out of pan. Pierce with a fork until coated. Let stand 8 to 10 minutes (invert children's tortillas if at all possible), then roll into long strips. Flip slightly so that they are parallel to the pan. Slice out of strips and place in halfway places along the bottom edge. Use a sharp knife to carve slices in the top of the jars and serve with salsa.
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