HOW TO BURRITO AT HOME (yes I'm on a deadline shhhhh)
(a pretty good burrito, for people who are not Mexican.)
(If ur Mexican, I would not presume to tell you, this is just my Canadian attempt.)
Mandatory
- beans
- tortillas (flour)
- greens
- herbs and spices
- onion
- garlic
- cheese
- salsa
nice to have:
- sour cream
- epazote (sometimes called "Mexican Oregano") (but if you got this you're excused from reading this recipe, u know too much)
- avocado
- fresh lime
- tomato paste
The basis of a good burrito is good beans. Most beans are pretty good, don't use kidney beans if you love yourself. I like black beans. I'm going to assume your beans are already cooked, whether canned or pot-boiled.
If ur beans are not cooked, that's good news because it means you can throw in an onion, garlics, and a bay leaf while cooking.
Get your pan hot, put some oil in (Mexicans, I'm sorry, I don't love lard, but u can use lard if u like it) and get it medium hot. Add chopped onions and garlic and push them around a little until they are soft-ish. Add a healthy wodge of tomato paste, and push it around until it gets darker and starts smelling like a visitation from something holy.
what's a wodge? listen to your heart, or a tablespoon, whichever.
Add your spices. If you got a packet of taco mix mummifying in a drawer, throw that in. If you got a jar labelled "Mexican" throw that in. If you got a jar labelled "chili," exercise your discretion, because sometimes that's a mix, and sometimes thats pure heat, so. Use your judgment. Add your epazote here, if you got it.
(If you got none of these, add one part cumin, one part oregano, one part coriander, chili to taste)
Then add salt, and at least another half-teaspoon of cumin.
Fry for a not too long, then add your beans.
Let everything get hot, and taste it. Decide you need more salt, and coriander, and add those. Mush it up. Depending on how smooth/chunky you want it, use a stick blender or w/e
DANGER: this is where your pan starts to spit! Don't get burnt by spat beans!
Add water here if the beans start to get dry and stick to the bottom of the pan, remembering you will need this mush to stay in a burrito.
Taste again, and add whatever.
ASSEMBLY:
Mostly I let people assemble their own burrito since people have preferences, but maybe that's not practical.
(Imagine your tortilla divided into five columns vertically, and four horizontally. Where the third column horizontally and the centre two vertically intersect are the filling zone.)
(Or if this is too confusing and ur like I just want burrito!! Then u know. Put it in the middle.)
You burrito should have:
- Mostly beans
- some leafy/crunchy greens. Cabbage is perfectly cromulant, but chop it real small, more delicate greens can be chopped bigger.
- cheese, grated, probably
- salsa, whatever you got
- squirt of lime???
- sour cream
- avocado??
- pickled jalapeno if you like
Fold up the bottom, the top, the right, and then roll the burrito into the remaining bit of tortilla. Or roll it however you like, I'm Canadian, you can ignore my burrito opinions.
Eat while warm
@Betty Me: I have no real preferences between different types of beans. Ostensibly they have subtly different taste and texture, but I hardly notice when I'm eating them.
Also me: What kind of space alien would dream of putting KIDNEY BEANS on a BURRITO?!
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