My imagination runs wild in prison. Recently, I conjured old-fashioned cowboys cooking in the shadows of a rigid, sky-high mountain. In the desert night, surrounded by feisty saguaro cactus, they cooked spicy food in a crackling fire. 

This scene inspired me to cook something as tasty as those rugged cowboys with hefty mustaches. I yearned to make what I came to call Fuego Flamin’ Furritos.

In my prison culinary job, I am responsible for wiping tables, serving food, sweeping and mopping. But once everyone is fed and my duties are finished, I can cook freely. As a kitchen worker, I have access to an oversized and wonderful griddle, lustrous utensils and fresh ingredients. I stockpile other ingredients from quarterly packages my loved ones send and from the canteen, or prison general store. 

Also, I often knock on the officers’ door to ask for permission to cook and then see their delighted faces.

¡Vamos, mis vaqueros y vaqueras! 

FUEGO FLAMIN’ FURRITOS 

Makes 6 

• 2 ounces Chata chilorio (shredded, seasoned pork meat) (I use 3 8.8-ounce packages)
• 3 tablespoons lemon juice
• 2 tablespoons Sriracha sauce
• 8 ounces Flamin’ Hot Cheetos
• 8 ounces cooked white rice 
• 4 ounces refried beans, ready to serve
• 3 ounces Pepe’s chicharrónes, hot chili flavor (chile picante)
• 4 jalapeno slices, aka wheels
• 2 tablespoons garlic powder
• 2 tablespoons seasoned salt
• 1 pickle, minced, about 9 ounces (I use a Tito’s Big Fat Juicy pickle)
• 2 tablespoons crushed red pepper
• 1 tablespoon mayonnaise
• 2 ounces squeezable sharp cheddar cheese 
• 2 tablespoons cooking oil
• 2 tablespoons fresh minced onion 
• About 6 12-inch flour tortillas
• 1 tablespoon margarine or butter

Marinate the pork in lemon juice and Sriracha sauce in a bowl that allows these liquids to cover the meat. Let it marinate in the fridge for about 2 hours. 

Meanwhile, make the Cheetos mixture: In a heat-safe bowl, mix the Cheetos, cooked rice, refried beans, chicharrónes, jalapenos, garlic powder, seasoned salt, minced pickle and crushed red pepper. 

Boil 5 cups of water and add it to the bowl. Let this cook for about 20 minutes.

In another bowl, mix the mayo, a squirt of cheese and sliced jalapenos. 

After the pork has marinated, sizzle it on the griddle, mixing in minced onion. 

While the meat cooks, spread the mayo sauce on one side of each tortilla. Atop that, add 4 healthy spoonfuls of the Cheetos mix. 

Next comes your charred chilorio meat: 2 spoonfuls in each Furrito. After that, add a squirt of the cheese. 

Meticulously fold the tortilla around the filling, and rub butter or margarine on the outside of the tortilla, either the two broad sides of the Furrito or all around. Gently put this on the hot griddle, turning it over until the sides are charred and crispy.

Now we are done with the exquisite burrito — this Fuego Flamin’ Furrito. “Burrito” means “little donkey” in Spanish, which is an odd fit for great food. I named them Furritos because I think the alliteration sounds cool. I love how when it is time to eat, people respond excitedly with “Furrito time!” 

My dream is for a famous restaurant to feature them some day. 

Now, before I dig in, I think of the imaginary cowboys who inspired me, and I imitate shooting pistols with both hands. Then I playfully blow out the make-believe smoke.

But what is that noise I hear outside? 

Gasp! It’s vintage cowboys on horseback heading my way.