Today’s post is a Bytes Bite – where Bytes shares his tips for quick and easy meals.
I like having food that’s easy to grab and microwave. I’ve made a pile of Burritos and kept them in the fridge to eat whenever I wanted. Making burritos at home are cheaper than buying the frozen eight packs. If you don’t mind spending the time. Or making a mess.
There are three key things to remember when making burritos.
First, don’t over fill them. Tortillas have a capacity limit, And it’s smaller then you think. If you go over that limit then you just made a mess. A sure sign you over filled is having a hard time folding and rolling. Burritos are easy to roll when you’ve got the right amount of fillers. It’s one of those things you get with practice.
Second, use water to seal it up. If you want to burritos to stay together for more than a few minutes, just dampen the inside Edges before making that final fold. It’s fast acting to make sure you have it right before brushing the water on.
Third ,heat up tortillas before assembling the burritos. I put two on a plate and run them in the microwave for about 20 seconds. After they are warmed up, tortillas are more forgiving about being handled. This makes a big difference in the final results. Just being warmer then room temp makes the rolling process easier. If they are slightly warm to the touch then the tortillas are ready.
You can fill them with anything you want. I usually mix shredded cheese in with the chili and hamburger when I make burritos. This just happens to be what I was doing when I decided to film the process.
- 1 bag of boil in bag instant rice
- 1 can of refried beans
- Half pound of hamburger, browned
- 1 can of chili
- 1 bag large tortillas
- 1 cup shredded cheese, optional
- Small dish of water for sealing tortillas
- Brown the half pound of hamburger and cook the rice according to package directions.
- Mix the hot hamburger and can of chili
- Empty the can of refried beans into a bowl
- Fill finger dish with water
- After all the ingredients are prepared, warm one or two tortillas on a microwave safe plate for 20 seconds.
- Spoon a little bit of each of the fillers on to the tortilla, total should be about a half a cup. Make adjustment to the amount as needed. When the amount is just right the rolling is noticeably easier.
- Fold the sides of the tortilla, then begin wrapping. Once the burrito is shaped, wet the inside of the edges, then press down. The finished burrito should be just over 3 inches in length. Then repeat until you are out of supplies.
- To heat, microwave each burrito for about 95 seconds each. 55 seconds then flip them over and another 40.
- Keep made ahead burritos refrigerated in a sealed container, and they are just as good the 2nd week.
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