Burrito Techniques

[Smithy]

As often as we discuss eating burritos, or making burritos (I'm looking at you, @Shelby) I can't seem to find a burrito-rolling primer around here. Am I the only person who fumbles with these things? And I've tried watching them made, dissecting them afterward, and admiring Shelby's frequent breakfast burritos for her husband and his hunting partner (see, for instance, here and here). Can't find a tutorial. Maybe I'm the only idiot who can't roll them properly. 

 

But I've picked up a few clues along the way, including with this post from heidih, may she rest in peace, about spring rolls. Roll them tightly. Put in much less filling than one might expect. Put filling on one side, not in the center. Today I decided to try again, after a delicious but much too messy breakfast burrito that I didn't bother to photograph. I think I finally may understand the procedure.

 

The filling is duxelle (mushrooms cooked to throw off the water), cocktail tomatoes, chunks of a sausage link that's been lurking in the freezer, scrambled eggs, shredded cheddar. Juices basically cooked out so it doesn't ooze.

 

Step 1, as mentioned: don't put a lot on, and put it near but not on the center so the tortilla can be folded over it.

 

 

2. Fold the tortilla over the filling, and try to pack it into a tight roll before continuing. (This may be a crucial step I've been missing.)

 

 

3. Fold the ends in toward the center. It may be necessary to do more than one set of folds so there aren't loose or open ends.

 

 

 

4. Roll it the rest of the way.

 

 

Looks pretty neat, huh? But that burrito is pretty small compared to the tortilla I started with. A lot of dough in that one. 

 

 

I decided to try more filling on the next one.

 

 

It was a little more difficult to roll, but I got it done.

 

Problem is, I want sour cream and salsa in these things, and that seems to be an extra place the mess comes in because of the free liquid. I tried a couple with sour cream in the filling.

 

 

 

All told, I ended up with 5 burritos of various sizes.

 

 

I wrapped them individually and labeled each so I know whether it has sour cream. I didn't try putting salsa in with the filling. That means I'll need to add it later or go without.

 

 

In this post, Shelby mentions adding drained salsa. Maybe that's the trick? She also added guacamole to that particular batch of burritos. I don't have any, but it's an addition to remember for later. I'd enjoy olives in there too. The possibilities for filling seem endless, once the technique is down.

 

So, folks: questions? comments? How does my technique look? I've never managed successfully to roll burritos before and have them hold together, so this is progress for me. I bet I can learn more from the seasoned burrito-rollers out there.

 

[Shelby]

I think yours look perfect.  I struggle too.....it's a fine line between not enough filling and toooooooo much.  I start with enough room at the end to make a roll over.  I first pinch in each side and then roll if that makes sense.  I do add salsa a lot but you're right--I use a thicker type salsa and also use a fork to dip it out to make it less juicy.  I do a lot better with the spring roll/egg rolls.  I guess it's easier to not put as much stuff in because in a breakfast burrito I want ALLLLLL the things lol.

[MaryIsobel]

I have tried draining my home made salsa before adding to burritos but it still gives off a lot of liquid so we tend to add salsa or pico de gallo and sour cream at the table. I have read that adding a couple of tablespoons of "almost cooked" rice to burritos helps to absorb excess liquid. I haven't tried it but it makes sense.

[Smithy]

11 minutes ago, Shelby said:

in a breakfast burrito I want ALLLLLL the things lol.

 

Yes! This! Beans, meat, eggs, cheese, veg, salsa, extras.... 😄

[FeChef]

Ever since i started making Sonora style tortillas i can't go back to store bought.

[AlaMoi]

my trick:  lop off some of the round - then the straight edge wraps neater . . .  and there's not so much 'dough' in the burrito.

 

Edited 19 hours ago by AlaMoi (log)

[Smithy]

I just finished the burrito labeled "smallish, with sour cream". Heated it in the microwave, 1 minute at 50% power. The heating was right. The flavor was...bland. I livened it up with the salsa -- not something I could do while drivin! but it was fine for sitting down. I think I don't really like that particular sausage link in this context, but I only have 1 more package of them to go, then they'll be gone. Interestingly enough, I couldn't detect the sour cream. Also interestingly enough, I'm not crazy about the tortilla itself although it's plenty pliable and doesn't have strange ingredients. @AlaMoi's suggestion for lopping some off is a good future suggestion. As for @FeChef's suggestion -- well, maybe I'll get into making my own tortillas eventually.

 

No photos this time, but maybe with the next one(s). At any rate, I'm encouraged to see that I'm getting the technique!