It’s a wrap: folding a burrito like a pro
Sure, we’ll be the first to cheer the arrival of authentic Mexican cuisine in the Netherlands. But sometimes, sometimes we just want Tex-Mex. Not too spicy, super flavorful, affordable, ideal for groups and above all: deliciously easy. At least, if you know how to fold that wrap properly. And that’s where we come in.
Is Tex-Mex merely a term you come across on supermarket products? Absolutely not, there’s much more to it! The term was initially used for the Texas Mexican Railway, which was built in 1877. Later, the term was used for Texans of Mexican descent: the Tejanos. They brought their own cuisine, along with its customs and ingredients, to Texas. This gave rise to a cuisine with its own identity, blending Mexican and Texan influences: Tex-Mex.
Tex-Mex vs Mexican
To be fair: Tex-Mex is still sometimes confused with Mexican cuisine, but they are definitely different. In Mexico, for example, people mainly eat corn-based tortillas, while wheat-based tortillas are primarily used in Tex-Mex cuisine. That hard (deep-fried) taco shell we know? Typically Tex-Mex. Black beans instead of pinto beans? Tex-Mex. Chimichangas? Tex-Mex. Fully loaded burrito? Tex-Mex.
How to: fold like a pro
The only downside to such a delicious, generously filled burrito? If you don’t fold it properly, it will fall apart after just one bite, leaving you with something that looks more like a burrito bowl. Luckily, a good folding technique works wonders. We’ll get you started with this four-step plan for making the perfect burrito.
Step 1: Warm your tortilla
Make sure your tortilla is soft by warming it up briefly. If it comes straight from the packaging or refrigerator, it’s more likely to tear. So put it in the microwave or a frying pan before filling and folding it. If, like a true pro, you have a blowtorch at home (for crème brûlée or charring peppers, for example), you can use that too.
Step 2: Don’t overdo it
When it comes to burritos: the bigger your tortilla, the better, because you can fill it with more. We use the medium-sized wheat tortillas from Santa Maria, the Tex-Mex brand of the Netherlands. Be careful not to overfill it; you need to leave room to fold your tortilla.
Step 3: Fold in the sides
Time to fold. Don’t roll it up like a pancake; fold the sides inward first. Don’t be too careful: they should almost meet, stopping just a few centimeters short, so you can still see some of the filling.
Step 4: Close it up
Keep the sides folded inward and roll the bottom ‘flap’ over the filling that is still visible. Then continue rolling it closed and voilà: it’s a wrap!
Ready to get started? Check out all kinds of great Tex-Mex recipes. To make things even easier, we’re giving away four Santa Maria Tex-Mex packages containing everything you need to head into the kitchen and serve up a delicious Tex-Mex meal. What do you have to do? Follow us on Facebook and Instagram, and tag the friends you’ll be celebrating your Tex-Mex Fiesta with under the post.
The giveaway has now ended. No correspondence can be entered into regarding the results or awarding of the prize.
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