Description

Burrito Skulls are a fun and festive twist on classic burritos, shaped like skulls and filled with savory taco-seasoned ground beef, black beans, corn, tomatoes, and cheddar cheese. Wrapped in homemade flour tortillas, brushed with egg wash, and baked to golden perfection, these burrito skulls make a delightful meal perfect for gatherings or themed celebrations.

Ingredients

Scale

Tortilla Dough

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon kosher salt
½ cup lard or shortening
¾ cup water
2 teaspoons vegetable oil (divided)

Filling

1 pound ground beef
1 packet taco seasoning
6 tablespoons black beans
6 tablespoons corn
6 tablespoons chopped tomatoes
1 cup shredded cheddar cheese

Egg Wash

1 large egg
1 teaspoon water

Optional Toppings

Sour cream
Guacamole
Salsa

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Instructions

Make the Tortillas: In a mixing bowl, whisk together the flour, baking powder, and salt to combine the dry ingredients evenly.
Incorporate the Lard: Add half of the lard to the flour mixture. Using a pastry cutter, blend the lard into the flour until the mixture resembles coarse crumbs. Repeat this process with the remaining lard.
Add Water and Form Dough: Gradually pour in the water while stirring the mixture until the dough starts to come together.
Knead the Dough: Place the dough on a floured surface and knead until it forms a smooth, cohesive ball. Cover the dough and let it rest for 10 to 20 minutes to relax the gluten.
Brown Half of the Ground Beef: Heat 1 teaspoon of vegetable oil in a skillet over high heat. Add half of the ground beef and cook until browned. Remove from the skillet and set aside.
Brown Remaining Ground Beef: Add the remaining oil to the skillet and brown the rest of the ground beef.
Combine Meat and Simmer: Return all the browned beef to the skillet. Stir in the taco seasoning and a bit of water as directed on the seasoning packet. Simmer until most of the water evaporates and the meat is well coated.
Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the burrito skulls.
Divide and Roll Dough: Divide the dough into 6 equal portions. Roll each portion into a thin oval or rectangular shape suitable for fitting into the skull-shaped pan.
Shape Dough in Pan: Drape each piece of dough over the cavities of a skull-shaped pan, pressing gently so the dough conforms to the shape.
Fill the Burrito Skulls: Spoon 1/6 of the taco meat into each dough cavity, followed by cheese, black beans, corn, and chopped tomatoes.
Seal the Burrito Skulls: Fold the dough over the fillings, pinch the seams tightly to seal, and trim any excess dough for a neat finish.
Prepare Egg Wash: Whisk together the egg and water to create an egg wash. Brush it generously over the surface of each burrito skull to enhance browning and shine.
Repeat: Repeat the shaping, filling, sealing, and egg wash steps for all six skulls.
Bake: Place the skull pan in the preheated oven and bake for 24 to 26 minutes, until the tops of the burrito skulls are golden brown and cooked through.
Cool: Allow the burrito skulls to cool for a few minutes in the pan before carefully transferring them to a cooling rack to prevent sogginess on the bottom.

Notes

Using lard in the tortilla dough gives a richer flavor and flakier texture, but you can substitute with shortening if preferred.
Ensure the ground beef is well drained of fat before adding taco seasoning to avoid greasy filling.
Adjust the amount of water in the dough if it feels too sticky or dry when kneading.
The skull-shaped pan is essential for the fun shape; if you don’t have one, you can try shaping manually, but the exact skull form may be harder to achieve.
Serve with sour cream, guacamole, and salsa for added flavor and moisture.

Prep Time: 20 minutes
Cook Time: 34 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican-inspired