Post #11: A Guide to Making Your Own Burritos!

Burritos are probably the simplest and yet most intuitive and creative dish on the planet. The burrito can be described as anything wrapped in a tortilla and as main-stream restaurants have shown us, that anything really does mean ANYTHING. A good burrito has even layers of ingredients, a smooth texture, complicated tastes, and a consistency that doesn't end with you having to clean spilled salsa or fish off your shirt. 

Literally anyone with a stove and a refrigerator can make a burrito. Any good burrito has a strong tortilla, a filling meat or grilled vegetables, sauces, and a texture complimentary to all these ingredients.

For this post, I will go over the tips and inner working of what makes a good Mexican Burrito; usually consisting of grilled meats, salsa, beans, cheese and other spreads.

Tortilla: The tortilla is the symbol of what makes a burrito a burrito. This little round slice of floury goodness not only serves to keep all the food inside but to provide an easy fork, napkin, plate and meal all in one.

• A great tortilla, as mentioned in my previous taco post, comes not from the regular supermarket but from a hispanic grocery or a taqueria (a business that makes tortillas). These tortillas have a more elastic and pliable texture. They always smell and taste fresh and should be eaten within the next two days of purchasing

Meat/Fillings: A good Burrito meat is juicy, firm, filling, and has little extra work put into it. Sometimes the basic flavors work out better than over-spiced and over-marinated variants. In a burrito's case, the meat should be the bulk of the weight but not the bulk of the flavor.

• Stick to simple grilled steaks and for chicken, stick to thighs. Breast and leg meat can be too firm or tough. 

Beans: Could be considered the glue of the burrito, use only small amounts of beans in a line down the length of the burrito. Pinto and black beans work best and they should usually be refried. Provides a vegetable-like taste above the meat

Sauces/Condiments: Sauces and toppings provide a bulk of the mixed flavors for a burrito and serve to create creamy, spicy, leafy or mild flavors. Pick what ingredients work well for your type of burrito. Common toppings include: 

• Pico De Gallo
• Guacamole 
• Hot Sauce
• Sour Cream/Crema
• Lettuce
• Cheese (jack, cheddar, queso fresca)
• Onion
• Rice
• Cabbage
• etc
  
  
  

For most burritos, it is advised to skimp on the vegetables as their leafiness doesn't always enhance the flavor and can actually create a rather cold and dull taste

Assembly:

• Start by cooking your tortilla and spooning the meat evenly across the length of the tortilla
• Layer on Beans and rice the same way
• Spread cheese, light veggies and Pico De Gallo
• Drizzle sauces and liquids last
• Roll burrito by tucking in edge of the tortilla and rolling towards away from your hands
• Keep everything in horizontal rows, lest you want an unbalanced and bland burrito
• Don't add more than you need, over stuffing a burrito can be just as bad as under-filling