Burriquitas (Mini Burritos)

Pre-heat oven to 350°.

Put the beans, epazote, and tequila into a saucepan and begin simmering over low heat. Stir occasionally. Chop the chilies up into tiny, fine pieces. Use a food processor to save time if you have one. Mix the taco seasoning, cocoa, and black pepper in a bowl.

Brown the ground beef and then add the water and taco seasoning mixture. Bring to a boil. Reduce heat to simmer, and add the chopped chilies and the Cholula hot sauce. Stir and simmer for 15 minutes.

Don't forget to stir the beans at the same time.

At about the ten-minute mark on the meat simmer, put the beans, sour cream, and salsa into a blender and puree the mixture. It should have a smooth consistency when you are done.

Pour the blender contents into a 4 quart pot. Add the meat to the pot. Heat this on medium-low heat. Add the cheese and let it melt in. Simmer and stir for about 10 minutes. Remove from heat and mix the Minute Rice into the pot. Let this stand for about 5 minutes.

Take a tortilla and scoop about 2 ounces of the filling right down the middle of the tortilla. Gently fold the tortilla over, fold the right edge in, and then roll again. Place onto a foil covered cookie sheet. Continue until the cookie sheet is full, but do not layer.

Place the cookie sheet into the oven and bake for 15 minutes. While waiting for the first batch to bake, continue folding the rest of the Burriquitas and set aside. Keep baking batches until they’re all cooked.