Making burritos yourself? Don’t skip this step!

A homemade burrito — that warm, tightly rolled tortilla filled with delicious comfort foods like rice, beans, cheese, guacamole, sour cream and, personally, a huge dollop of hot sauce — can be so delicious! Less fun? When the whole damn thing bursts out of its casing and lands in your lap. You can prevent that with this important step…

Because although you might be tempted, out of convenience, to put the filling ingredients on a tortilla straight from the package, there’s a good chance it will tear during your big rolling operation. And that would be a shame, so make sure you don’t skip this:

Seriously important

Heat the tortilla first! A cold or lukewarm tortilla is a bit boring anyway, but more importantly: tortillas (especially good-quality ones, such as those from Tortillería Tayari, which you can easily order online) contain fats marbled throughout the tortilla that are only released when heated. This creates elasticity and flexibility, making it much less likely to tear after heating. You can read here how to fold and roll a burrito like a pro.

Rolls and pops

And of course, you want everything to stay nicely packed inside that perfect casing. The cheese, beans and rice are a solid foundation, but you can of course vary things up and add some deliciously seasoned minced meat or other meat if that’s what you like. A Corona beer on the side, or you know what — give me a Corona Sunrise beer cocktail instead, and you won’t hear another word from me…

Also read:

• Can sour cream and crème fraîche be used interchangeably?
• Recipe: breakfast burritos
• Run bing: the Taiwanese burrito