Burrito Techniques

[Smithy]

Tried microwaving the burrito to warm the contents, then toasting it to get some browning on the outside. As you can see, it got more done on one side than the other, but there's browning.

 

 

This burrito, with liberal additions of sour cream and salsa as I went, is the best I've had out of this batch. Still, I don't like the tortilla flavor and this is too many steps for the grab-and-go convenience food I want to make for myself. 

 

I do think I got the wrapping technique right, though, and that's where I started in this topic. Progress!

[Duvel]

On 12/11/2025 at 5:59 PM, Smithy said:

Tried microwaving the burrito to warm the contents,

 

 

Sorry, couldn’t resist …

 

Edited December 13 by Duvel (log)

[Smithy]

I tried a different brand of tortillas for the new batch.

 

 

Definitely more like want I want my tortillas to taste like! Not a hint of sweetness. Pliable (as were the first set). And yes, I think I have the technique down although I didn't try trimming to reduce excess tortilla -- and I should have.

 

 

This thing that looks like a sock puppet was dinner last night. I seem to have forgotten a picture of the interior, probably because I wasn't crazy about the filling I'd concocted. Scrambled eggs with feta cheese and shredded cheddar with roasted red pepper that was the most nondescript cheese I've ever bought. I won't get it again. I added sour cream and salsa at the table, but I think this filling could have had it rolled in at the outset without falling apart. I'm making progress on the tortilla flavor, anyway.

[liuzhou]

On 12/7/2025 at 10:20 AM, liuzhou said:

 

 

 

 

 

 

it's a national disaster. Nay, international. The place I mentioned just over a week ago with the Chinese burrito has gone. Disappeared. It was there Thursday. Friday gone. 

 

Clearly, I didn't buy enough of them!