How to make better burritos 

By: Quentin Miller

Image taken from: Jason Bolte

So, you want to make a better burrito, well I’m here to explain the best ways to improve the way you craft it. This isn’t a specific recipe, think of it more as an overall guide of how you’re doing a lot of things wrong. 

Well, the first thing you’re probably doing wrong is the tortilla. If I had to guess, you’re using a really thick doughy tortilla, stand up right now and go look at the brand of tortilla you’re using, if it’s Mission you’re already not doing good.

You’re going to want to start with a much thinner tortilla with more fat; it makes it stretchier and easier to fold. If you’re homemaking tortillas, first, good luck, and second, just experiment with flour and fat combinations until you get something that feels right for you.

Next thing you’re probably doing wrong, you’re probably just making hamburgers wrapped in a tortilla judging off how much spice there is.

Now, I’m not going to judge anyone for using store bought taco seasoning, because truth be told it actually isn’t that bad. But, it’s far from perfect.

So, you’re going to start with chili pepper as the body of your seasoning, from there, you’re going to add the following ingredients to your preference 

  • Cumin
  • Garlic/onion powder
  • Salt and ground black pepper (you can add a lot of salt if you’re into that)

Also, you’re going to want to add cayenne for extra spice. If you’re too weak to handle some spice, substitute for extra black pepper.

Finally, if you want even more spice, add some hot sauce. You’re going to want something very spicy because if you drown your pan in hot sauce it’s going to be too wet. My personal favorite choice is “Desert Creatures: Black Widow’s Kiss.” I add about 6-8 drops of this into my pan while I mix the seasoning and meat (full disclosure, I have an extremely high heat tolerance and should not be the standard for how much spice should be in your food).

We’re almost done here, only two steps left.

So, the filling of the burrito is surprisingly not important. You can use any meat you want really, chicken and ground beef are really the only options people consider and that’s for good reason.

For ground beef, make sure you brown it to your preference, you’re going to want it pretty much 100% brown.

Next, for vegetables, just do whatever you want. I like just onion, but any pepper isn’t bad and some weirdos like avocado, just do what you want and make sure it fits comfortably in the tortilla.

Once again, cheese is just a preference thing. I love myself some ghost-pepper jack but cheddar is just fine. Really, any cheese with cheddar-like properties (ability to melt and texture/consistency) works fine. 

Last step, folding your burrito.

Now, I’m not going to actually tell you how to fold it; if you don’t know how to I don’t know why you’ve read this far on a burrito improving guide – you need to go back to the basics.

Now, after you folded the burrito in a stable way, you’re going to get the pan you warmed your tortillas on. Get it very hot and sear the top and bottom of your burrito, this’ll seal the fold and add a mouth watering light crunch to the tortilla.

Congrats! You’re done now, if you followed every step you will now have the most spicy burrito possible. If you wussed out on a few of the extra spicy steps, you’ll still have a considerably better meal.

A lot of these techniques require a lot of trial and error, so don’t expect to get the perfect burrito first try! Just keep trying and eventually you’ll be making burritos like a pro.

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