Get ready to impress with a spooky and delicious twist on a classic favorite! These Calaveras de Burrito de Pollo y Frijoles Negros (Chicken-Black Bean Burrito Skulls) are perfect for Día de los Muertos or any time you want to add a little fun to your meal. Made with homemade tortilla dough and a flavorful filling of tender chicken, seasoned black beans, and melted cheese, these burritos are shaped into skulls for a festive touch.

 

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Preparation

Tortilla Dough 

1. In large bowl, whisk flour, salt and baking powder; with fingertips, work in lard until pea-size crumbs form. Gradually add 1 cup hot water, stirring with fingertips after each addition until dough forms.

2. On lightly floured work surface, knead dough 2 minutes or until smooth; divide into 6 equal pieces. Roll each piece into a ball; with tortilla press or rolling pin, flatten each ball into 8-inch disk. Firmly press disks into bottom and up sides of 6-cavity (5 cup capacity) nonstick skull-shaped cakelette mold, leaving about 1 inch dough overhanging; cover with plastic wrap and let stand 15 minutes.

Filling 

3. Preheat oven to 375°. In large saucepot, heat oil over medium-high heat. Add chiles and onion; cook 4 minutes or until vegetables are tender-crisp, stirring occasionally. Reduce heat to medium. Stir in beans with their liquid, chicken, lime juice and cumin; cook 6 minutes or until heated through, stirring occasionally. Remove saucepot from heat; fold in cheese and cilantro. Makes about 5 cups chicken mixture.

4. Spoon about 3/4 cup chicken mixture into each mold; fold overhanging dough over filling and pinch to seal. Bake burrito skulls 25 minutes or until lightly browned; cool 3 minutes in mold before inverting onto work surface. Makes 6 burrito skulls.

This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.