4 ms·
The key is to not overfill the damned tortilla. The top and bottom "flaps" should be able to fold down to the middle of the ingredients. If they can't at least
by giantrobot 4y ago
The key is to not overfill the damned tortilla. The top and bottom "flaps" should be able to fold down to the middle of the ingredients. If they can't at least fold down that far your burrito will deconstruct itself mid-meal. I like to create a polar burrito where the bottom flap reaches past the ingredient center to give more surface to attach to the side flaps. I'm ok if the top flap isn't super secure as it's eaten in the first two bites.
An inedible wrap should not be the only thing keeping the burrito together. Biting the burrito will cause it to leak inside that wrap then it makes a mess. Overstuffing a burrito might give you more food but at the expense of the burrito being an entirely self contained unit of perfection.
Also if you've got store bought tortillas stick a damp paper towel between them and microwave them for 10-20 seconds on a plate. You'll get a partial steam and they'll be more pliable and you'll get an easier wrapping experience and a superior burrito over a tortilla fresh out of the package.
- bagels 4y agoThese are the keys. You need a larger tortilla and or a lower amount of filling than you probably realize. Also, after you build that burrito, you can optionally toast it in a pan with some oil to get the exterior crispy and rigid.
- Kaibeezy 4y agoConcur: - Absolutely have to nuke the tortilla or it won’t flex. 45 seconds with the cheese (UK grated 4-cheese blend from As/co works great) until it just goes melty. Have the fillings ready and work fast, it stiffens right up. - Don’t overstuff. UK “white wraps” are too damn small :|
- cleansingfire 4y agoThe steamers they use at burrito shops make the flour tortillas soft and flexible so they can wrap, fold, & stretch without breaking, and the steam moistened flour sticks to itself better when wrapped.
- giantrobot 4y agoSteamers are well and good but not typically found in people's kitchens. Microwaving pre-packaged tortillas is an easy way to make them burrito-capable. Even "good" packaged tortillas benefit from the microwave treatment.
- ics 4y agoMy home method: keep a spray bottle handy or, in a pinch, dribble some water along the edge of the tortilla while it’s in the pan. Can get a very tight seal if you then roll it over or spread with a spoon/spatula.
- giantrobot 4y agoI'll have to try out a spray bottle. I usually go for the microwave because I usually am scooping the meat out of the pan I cooked it in. I microwave the tortillas on a plate I'm eventually using to serve them. Everywhere I've lived saved my current house has had cramped kitchens so I'm used to a cramped meal prep area. I optimize for fewer dishes as I've never had the room and I hate doing dishes post-meal anyways. I'm curious to try the spray bottle as I'm sure it'll do a better job steaming tortillas than my microwave technique.
- giantrobot 4y agoWith a small tortilla you can eschew structural purity and leave the top of the burrito open. In such cases if the bottom flap can fold up 1/3rd the way from the bottom on the ingredients you're probably good. Then wrap the sides in tightly and plate with the solid "back" of the burrito down. It'll last long enough to serve without the contents spilling. If wrapped well enough you can still eat it with one hand.
- woojoo666 4y agoThis was invented by university students, who are known to fill burritos past theoretical limits