Burritos are one of my favorite foods. I’ve probably eaten 1,000 of them or more in my lifetime. But for many years I had no idea how to properly roll one. After watching many tutorials, and trying out several techniques, I have finally settled on a method that I believe is the perfect way to roll a burrito.
I think another secret to making a great burrito is using fresh, restaurant-style salsa. The difference between fresh salsa and the kind that comes in a jar is much like the difference between fresh guacamole and that stuff that comes in a plastic container: there’s no comparison! You might not think fresh salsa is as pretty as the jarred kind because it looks so different, but it tastes so much better – and it’s better for you. Enjoy!
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Ingredients
- 1 large flour tortilla
- Fillings of choice
- 1 tomato, roughly chopped
- 1/8 to 1/4 of white onion, roughly chopped
- 3 cloves garlic, chopped
- Cilantro
- Squeeze of fresh lime juice
- Salt and pepper to taste – optional
Instructions
- Steam the tortilla by sprinkling a little water on it and microwaving for 20 seconds, or by placing over a pot of boiling water.
- Lay the tortilla on a place with the curved side facing upwards.
- Spread your fillings evenly across the tortilla in layers, leaving about 1 inch of space around the sides.
- Fold the sides over towards the center, like an envelope. Then, from the base, begin to roll and tuck until burrito is fully wrapped.
- Add all ingredients to a food processor, and pulse on high, scraping down the sides, until desired consistency is reached.
Notes
For the salsa, I recommend adjusting the ratio of tomatoes, onion, and garlic to your liking. I like to use a lot of onions and garlic, but it's probably too intense for the average person's taste buds. The amounts above only make a small amount of salsa – enough for two burritos. If you're making it for a party, I'd suggest doubling or tripling the amounts.
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