|Flour tortillas||12 Large (Each About 12 Inches In Diameter)|
|Shredded jack cheese||1 1⁄2 Pound (6 Cups)|
|Canned whole green chiles||14 Ounce, drained and seeded (Two 7 Ounce Cans)|
|Thinly sliced corned beef/Pastrami||4 Pound|
|Tomatoes||6 Large, thinly sliced|
|Mild red onions/White onions||3 Large, thinly sliced|
|Cilantro||2 Bunch (200 gm), separated into sprigs (Coriander)|
Ahead of time, you can husk the corn; you should also assemble all the burrito ingredients in separate dishes or in separate piles on a large tray.
The recipe makes 12 burritos 6 to 12 servings, depending on appetites.
Start the barbecue fire 30 to 40 minutes before you plan to start roasting corn.