The Best Tortillas For Burritos
In short: Go with the largest flour tortilla you can find, at least 10 to 12 inches in diameter. And even more importantly, choose a nice stretchy but sturdy tortilla that can withstand all of the burrito-y goodness you’re about to load into it. You want something that can expand ever so slightly to accommodate all the beans, rice, pico, cheese and guac without tearing or breaking apart.
How to Fill and Fold a Burrito
- Remember this: A warm tortilla is a stretchy tortilla! In a hot skillet, heat each side of your tortilla for 20 to 30 seconds. Alternately, wrap four or five tortillas together in a length of damp paper towel and steam quickly in the microwave for about 20 seconds.
- In the center of the tortilla, create an even line of fillings. This line should only be about 2 inches wide. Be careful not to get too aggressive with the amounts of ingredients. The top, bottom and sides of the tortilla should remain uncovered.
- It’s go time! Fold each of the sides inwards one to two inches, onto the ends of the line of filling. This step might be the most important because it’s what “locks” the filling into the tortilla and prevents the bottom from falling out while you’re eating (nobody’s favorite). Then, fold the bottom over so it covers the filling. 4: Roll the burrito. Roll it on top of the filling, tucking tightly inward all along the line of fillings while you roll. Make sure everything is nice, neat and secure.
- Continue rolling until the burrito is seam-side and facing down. And … you’re done! Pro tip: Resist any urge to cut a burrito in half. It may seem cool to see that cross-section of fillings, but burritos taste (and hold together) best when eaten whole. They become increasingly flavorful as you eat them, as all of the fillings compress and soak in a little more with every bite. Next up: 12 Best Burrito Recipes You Need In Your Life on National Burrito Day
