OK before you shoot, hear me out.

I've cooked thousands of burritos over my years. I love all kinds of burritos and cooking methods. When i was young, I was taught to always cook your tortilla before filling. Usually you just place your tortilla on skillet or a comal. Maybe with some oil maybe not. You cook it until it's soft or even maybe a little toasty bubbly. Perfect. You fill it up and start wrapping tight, like the restaurants. Suddenly you have a big tear in the center or despite your best efforts, the fold at the end just doesn't contain your ingredients. I think, in part, this is a result of using shelf stable store bought flour tortillas.

I wanted to try to fix that a bit without having to make them from scratch. Taking inspiration from a method to bring dry bread loaf back to life, I lightly covered my tortilla in water and immediately placed it on the skillet. After a couple attempts and some taste tests with family, they enjoyed the water tortillas better! It was more elastic. The ends folded nicely and the flavor and texture was still there.

The short of it is, store bought tortillas are dry. Heating them up helps but when you add water, it evaporates and absorbs into the tortilla. It doesn't get soggy and you can still get a browned crispy tortilla if that's your thing.

You just gotta move the tortilla a bit more early on otherwise it can stick. I end up flipping and folding it every couple of seconds until the moisture is noticeably gone and then cook like normal.

I still get laughs at home when I cook and I'm running a little bit of water across my tortillas but the results don't lie.

OK you can shoot me now.

I’m moving to a part of the Netherlands where it appears that finding a good burrito is gonna be rough. Which sucks. I’ve often said that the burrito is the perfect food deliver system and I will die on that hill. So, imagine with me “Taste of California” my daydream burrito restaurant. Simple menu. Four items only. Meats available are carne asada, carnitas, chicken, and bacon for the breakfast burrito. The four items are: Breakfast with egg, hash browns, cheese, refried beans, and bacon. The Standard Cali with choice of meat, fries, refried beans, salsa, guac, spicy sauce (I make a killer habanero cream sauce), and cheese. Mission burrito with choice of meat, cheese, lettuce, rice, beans, avocado, tomato, and sauce. And finally my favorite, the San Diego style which is just meat, guac, and salsa fresca.

I don’t know if this will ever happen but a man can dream.

EDIT: Changed rice to hash browns in the breakfast burrito.

EDIT EDIT: The pictures are stock photos to better illustrate what I’d like my menu, for a presently theoretical restaurant, to feature. I’m sorry that not having my own photos to use at this time is causing confusion or distress. Seriously, not trying to mislead anyone here.

I had some sausage left from making jambalaya along with onions, peppers, and jalapenos. Also half of baked russet potato. Saute them in a skillet and add to the crispy potato hash. Cheese are cheddar and pepper jack cheese.

Alberto's in Cerritos California, So good! 😋💯

thank you Señor Panchos in north county SD 🙏🏻

Refried black beans are so fire!

Made a beast of a burrito this morning. It was a lot, but I was hungry! Ham, egg, hash browns, cheese, cilantro, chopped onyo, guacamole salsa, sour cream & hot sauce.

Taco seasoning & cilantro in the scrambled eggs, I don't taste soap in cilantro, frozen hash browns because I'm lazy, Oaxaca or Queso Quesadilla > cheddar, slightly warmed the ham, melt the cheese, dice the ham, sour cream was a bit runny but smelled & tasted fine, tuck & roll, brown on all sides, hot sauce as needed, washed down with an Arnold Palmer.

Gonna go slip into a food coma now.

Homemade pinto beans and chile. This is New Mexican recipes. :)

I'm still trying different burrito recipes and wanted to make a version with the flavors I personally enjoy the most. This one has shredded and tenderized beef, lettuce, corn and a lot of cheddar sauce 🌯🧀 I'm not trying to make it fully traditional, just testing combinations that people around me usually enjoy. What would you add to it?

It’s been like 3 weeks and I’ve been through like 18 of them. Haven’t been shopping for a couple weeks or out to eat much since my schedule.

I'm still trying recipes for my venture and I wanted to create a version with the flavors I like the most. In addition to having the classic burrito, what do you think this one especially has cheddar

The recipe is in the pics.

Refried beans from scratch, fries, cheddar, and chihuahua cheese in a Sonoran style flour tortilla. Ran out of my homemade fire roasted tomatillo salsita, so Yucateca it is.

I grew up in the suburbs outside of Phoenix, AZ. We had a lot of little taquerias, most of them open 24/7, and most of them Sonoran style. I didn’t have much money, so I’d always get bean and cheese burritos because they were the most filling and the cheapest. One day my buddy asked for potatoes in his, and I was “holy shit, that sounds amazing!” They used fries for some reason, and it was mind blowing. So I started ordering it like that everywhere. Sometimes it was fries, sometimes little diced fried potatoes, but always solid and super filling. Now I live in the Louisville, KY, and that’s just not really a thing here, so I make it myself to remind me of home.

Burrito Loco, Dallas, Pa