Burrito wrapped in foil and cut in separated halves
Food - Drink
14 Tips You Need When Making Burritos
Use A Quality Tortilla
Look for packaged tortillas that are 12 to 13.5 inches and only have a few ingredients. They should be golden brown with darker brown patches and have slightly different shapes.
Use The Right Beans
Black and pinto beans have similar nutrition values and mild flavors, which won’t overpower the other ingredients. Pinto beans are creamier and can be made into refried beans.
Make Refried Beans
Make your own refried beans using drained and rinsed canned pinto beans. It only takes a few minutes, as you only need to mash them in a hot pan before they’re ready to use.
Keep It Simple
Keep the cheese in your burrito simple, whether it’s Monterey Jack or cheddar cheese. It’s better to buy a block and grate it yourself so that it easily melts and gets stringy.
Use Carne Seca
Carne seca is sun dried shredded beef that’s a delicacy in Tucson, and it really elevates a burrito. Slightly thinner than jerky, it’s cooked with green chile, tomato, and onion.
Build Heat
If you like spice, try adding heat to each component of your burrito. Try putting serrano peppers in your guacamole or mixing jalapeño-spiked salsa with the beans.
Be Strategic With Guac
To keep guacamole nice and cool, try layering it between two cooler ingredients (like lettuce and cheese) and spread it along the length of the burrito to get some in every bite.