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It’s inconceivable to believe that I can awaken the two slumbering mountains that enclose Soledad prison with their folded hands. They inhale elated when the aroma that comes out of my prison cell window stokes their senses. My aesthetic and exquisite cookie wheel I masterfully created mesmerizes the glorious mountains in their embellished robes. I’m going to display to you how I assemble them.

But first before I commence, I’m sure you are wondering what made me come up with the idea of having my own signature and delicious cookie wheel. Well I wanted to create something so pleasurable that I could offer and intrigue God Almighty in His majestic throne made of sterling gold.

Fuego Flamin' Furritos

Arnoldo | Soledad State Prison
I was inspired to cook Flamin’ Furritos by imagining a picture of old-fashioned brown cowboys cooking spicy food in the shadow of a rigid sky-high mountain. In the night of the desert, surrounded by feisty saguaro trees, they cook in the roaring fire. So, in devotion to the rugged cowboys with hefty mustaches, I wanted  to make a fiery burrito.
To start, I take everything I need to my culinary job, with access to a grill and tools. 
Vamos, mis Vaqueros Y Vaqueras!
Servings 1 furrito


  • 1 12 in flour tortilla
  • 8 oz Flamin' Hot Cheetos
  • 3 oz Pepe’s Chicharrones (sabor a chile picante)
  • 4 oz refried beans, ready to serve
  • 8 oz white rice precooked
  • 1 tbsp squeezed sharp cheddar cheese
  • 1 tbsp mayonnaise
  • 4 each Jalapeno slices wheels
  • 2 tbsp seasoned salt
  • 2 tbsp garlic powder
  • 2 tbsp crushed red pepper
  • 2 tbsp minced onion
  • 5-6 cups water
  • 2 oz chata chilorio (shredded seasoned pork meat, for one furrito) (I use 3 packs of 8.8 oz chilorio pork meat)
  • 3 tbsp lemon juice (to marinate meat)
  • 1/2 tbsp margarine or butter
  • 2 tbsp cooking oil (to cook chilorio meat)


  • Marinate the pork in lemon juice and sriracha sauce in a bowl. 
  • Mix the white rice in a bowl with the refried beans, chicharrones, Flamin’ Hot Cheetos, 2 tablespoons of powdered garlic, salt, minced onion, and crushed red pepper.
  • Dice red tomatoes and add to bowl.
  • Boil five cups and add to bowl.
  • Let cook for about 20 minutes.
  • In another bowl, mix the cheese, sliced jalapenos, and mayo.
  • Lay out your tortilla and spread it with mayo sauce. 
  • With a spoon, add four healthy spoonfuls of the Cheetos mixture to your tortilla. Top with chileo meat.
  • Add a squirt of squeezed cheese. Rub the tortilla with margarine, meticulously fold them around the filling, and gently put them on the hot grill until the burritos are charred and crispy. 
  • You are finally done with the fiery, savory, and exquisite burrito (imitating discharging pistols with both hands and blowing out smoke.) But what is the noise I hear outside!? ( Gasp) It’s hundreds of old-fashioned cowboys on horses dashing my way! 


I tried my best to give all the details for my burritos so they could be duplicated. Hope you have fun doing it! 
  1. Furritos - I don’t call them burritos: burrito means little donkey in Spanish
  2. Vamos, mis vaqueros Y vaqueras - Let’s go cowboys and cowgirls
  3. Fuego - fire
  4. Vaqueras - cowgirls
  5. Queric - delicious
I hope you are all doing well. Thank you for everything you have been doing. I appreciate you taking your precious time. I am here if you need anything else. 
May God Almighty be with you all. Shalam.

Recipe Photos

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