298109 Wed Aug 11 09:30:15 -0700 2004 9 27 General Chowhounding Topics 0 1647372 Any advice on making burritos? I have been researching recipes for them and there seems to be some recipes that deep fry them (emeril) and others that do not. I would love your ideas. Thanks. Wed Aug 11 09:30:15 -0700 2004 0 FITZHAMMER 1 1647380 Emeril is a New Orleans guy isn't he? Not where one would look for a burrito expert. (On her TV show, Martha once gave instructions on how to make a quesadilla. It was unintentionally hilarious.) A deep-fried burrito is called a chimichanga, and is usually covered with red, green, or guacamole sauce. It's an Arizona specialty. Far as I know burritos were invented to be something assembled at a Mexican fast-food counter, and purchased as walk-around food. I don't believe it has any history as home cooking. Wed Aug 11 10:14:33 -0700 2004 1647372 0 Sharuf 2 1647571 What I want to know about making burritos is, how do you get the tortillas to that sort of rubbery, translucent state that you find them in at a lot of burrito counters? I kind of like them in that state, at least as a container. Thu Aug 12 16:41:32 -0700 2004 1647380 0 melon 3 1647797 I'm a novice here, but I have used a recipe for flour tortillas (smaller ones, for tacos, but for a burrito I guess you just make a much bigger tortilla) that results in a really good, transulent product -- don't think I'd describe it as rubbery though (that sounds horrible, and this is pretty tasty). I don't have the recipe in front of me, but the not-so-secret secret to translucent tortillas? Lard. Mon Aug 16 11:24:03 -0700 2004 1647571 0 ADL 1 1647382 I never fry my burritos...we like beef and bean filling...I saute onion and garlic in a little oil...add 1/2 pound lean ground beef or turkey, cumin and chili powder (sometimes chipotle chili powder), salt & pepper to taste and maybe 3 tablespoons picante sauce...add a can of refried beans and cook til all incorporated. Soften the burrito shells either in microwave or oven...stuff with filling and roll up. Bake uncovered at 350 Degrees with more picante sauce on top for 20 minutes and finish the last 10 minutes with shredded Monterey Jack. Wed Aug 11 10:28:03 -0700 2004 1647372 0 Val 2 1647438 What is a burrito shell? I've heard of store bought taco shells - but burrito shells?! Sounds very strange. Wed Aug 11 17:03:46 -0700 2004 1647382 0 slowrider 3 1647452 Just another name for a flour tortilla, 'though the flour tortilla for burritios is generally a bit larger than your standard table flour tortilla to accomodate the fillings. Wed Aug 11 18:01:00 -0700 2004 1647438 0 Candy 1 1647406 Basically a burrito is a warmed flour tortilla wrapped around a filling. Whether the name was introduced when they were first served in restaurants I don't know, but I'm sure that Northern Mexican folks have been wrapping stuff in flour tortillas ever since flour tortillas were developed. I usually warm the tortillas in a teflon flying pan one at a time, then lay on a plate, fill with goodies, tuck in ends, roll, and repeat the process. You can fill the burrito with just about anything you like--refried beans and cheese or green chile or shredded beef or pollo asado or chopped up chile relleno or . . . . You can add fresh or cooked salsas, onions, whatever you'd like to eat in it. But there is no need to further cook or heat a burrito. Down here on the border it is popular to top a burrito with cheese and enchilada sauce or extra chili (if that's the filling you are using) and eat with knife and fork, but most burritos are basic and simple meant to be picked up and eaten with the hands. Don't get caught up with the details of recipes, making a good burrito is more a process than a recipe. ed Wed Aug 11 13:14:50 -0700 2004 1647372 0 e.d. 2 1647432 Thanks for your tips!!!!!! Wed Aug 11 16:20:11 -0700 2004 1647406 0 fitzhammer 1 1647517 Anything grilled is great in tacos and burritos. (I'm really a taco/corn tortilla guy, but hey, everyone has their preference... My favorite filling: Get some skirt steak. fire up the grill. marinate the skirt steak in lime, pepper, salt and crushed garlic while the coals get ready (30 minutes for the marinade... not much longer or the meat turns grayish). Then throw the skirt steak on the grill and cook until medium well. Take it off the grill and let it rest a couple minutes. Then chop it up and throw into a warmed large flour tortilla (you can usually get the really big ones at mexican/latino markets) with salsa, avocado and black beans, if you choose. Enjoy. Whole thing takes about 1 hour, and only 1/3 of that is active working time. Incredibly satisfying... good luck. Thu Aug 12 10:18:03 -0700 2004 1647372 0 adamclyde