A burrito is a Mexican food staple, combining all the best flavors of Latin cuisine in one delicious package. Learn how to make the perfect burrito at home with this guide!
Fully cooking your ingredients before assembling the burrito is essential to a tasty, successful meal. This is particularly important for the meats and beans.
Flour tortillas are a key component of any burrito. They’re naturally sturdier than corn ones and can hold up to all the fillings without spilling over your shirt.
To make your own, dust a work surface with flour, then flatten one dough ball into a super thin 6-7″ circle. Add a bit of lard or vegetable shortening to help it all come together.
A burrito like the ones from Big City Burrito requires a protein filler, whether meat or plant-based. It is suggested to use flavorful sauces that deliver heat without harshness.
Additionally, it adds a bit of Mexican crema, which resembles sour cream but has a unique flavor.
Aside from shredded cheese, other popular fillings are carnitas (slow-cooked pork shoulder), steak (choose skirt or hanger cuts) and chicken. The key is to prioritize mise en place, ensuring all ingredients are ready to assemble simultaneously.
Beans add heartiness and texture to burritos. Whether refried or black beans, fully cooking them before adding to the tortilla is essential for flavor and consistency.
Add shredded cheese, then top with any other fillings you want. Position the ingredients in a line down the center of the tortilla and fold the two sides toward each other. Secure with a bit of foil, and enjoy!
Whether black beans, pinto beans or refried beans, your burrito needs hearty legumes. Start with a line of melted cheese, then pile your beans and shredded meats (like beef, chicken or carnitas).
Refrain from overloading the tortilla, or it will crack during the rolling process. The secret is to work quickly before the cheese melts.
The best method to use up leftovers is to make burritos. Try making a vegetarian burrito bowl with a savory mix of grilled vegetables or a vegan one loaded with mushrooms and chiles in adobo sauce.
Remember that the key to a good burrito is balance. Skip the extra lime and onions in many Mexican restaurants, which overpower other ingredients. Always work with a warm tortilla that stretches elegantly around your fillings.
A burrito is complete with a dash of creamy avocado, a staple that provides texture and an essential balance to bold flavors. Aim for smooth, flavorful, fresh guac with just the right amount of lime.
A good guac starts with a large, stretchy flour tortilla. Fold the sides in, so they cover the filling, then roll — carefully!
In a traditional burrito, lettuce adds a crunch to the warm filling. Romaine or iceberg lettuce is often used.
Whether serving burritos at home or in the office, a warm tortilla stretches elegantly over the ingredients. This helps to prevent a soggy wrap and gives the whole dish a fresh flavor boost. Fully cooking your rice before assembling the burrito also ensures good texture.
The ideal burrito is a well-balanced combination of protein and beans. Use refried or plain beans, chickpeas, or any variety you like.
Add Mexican crema – similar to sour cream but with a bit more tang for extra flavor. Grill jalapenos and tomatillos, then puree them for a fresh spicy sauce—a tasty addition to any burrito.
Pico de Gallo
One of the best ways to add a burrito’s final pop of flavor is pico de gallo. Its acidic kick helps cut the richness of the cheese and sour cream.
When making your burrito, stick with proteins low in calories and saturated fat. Grilled chuck steak (carnitas) and chicken are good choices. Avoid fatty cuts like bacon.
A burrito is a meal in one wrapped package. Its contents are a delicious combination of proteins, grains, beans, cheese, guacamole, and salsa.
Although the tomato is a fruit, we consume it as a vegetable because of its spicy, delicious flavor. You may top soups with it or add it to salads, omelets, and vinaigrette dressings. It is also essential for creating the ideal burrito taste.