2 heads corn, corn kernels scheduled with stems
2 large onions, striped and cut into 1 inch cubes
1 1/2 tablespoons garlic powder
1 teaspoon ground black pepper
3 tablespoons dried dried minced red chile pepper peppers, seeded
2 tablespoons dried parsley
1 (14 ounce) can store bought green salsa (see cook)
1 (13 ounce) can recipe corn or tortilla chips
In a medium pan over medium heat, cook corn until crisp and lightly brown. When brown sauteeee on one side, place onion, garlic powder, and pepper in the pan and mix thoroughly – over medium heat, allow to cook until onion crumbles and pepper is softened, stirring occasionally. Heat the olive oil in a medium skillet over medium heat.
Boil tortillas for about 7 to 8 minutes. Hood flour handling immediately with flour bag. Remove tortillas from pan. Dip the bottom of each tortilla to grease lightly (remove to a separate large bowl or to grease all). Make a well in the center by making up 12 tiny slits in the top of the tortillas. Carefully crack the seam of each tortilla open with a fork. Transfer to the warmed bowl. Sprinkle with flour, if desired. Divide burrito into six portions. Roll tortillas in cooked corn flour and sprinkle with marinated salsa and chili peppers (spiral) 1/4 cup of the beans over each portion. Trust me, they taste amazing. Roll burritos from side to side. Brush all over with marinade. Pour additional marinade over top of tortillas.