Salsa is homemade with tomato, tomatillo, garlic, and papalo from my garden plus onions and Arbol+thai chilis.
Bacon, steak, potato, cheddar+mozzarella. Fried eggs were not deep fried. I tried deep frying eggs yesterday for a Benedict and they were great but in thought traditional fried eggs would be better in a burrito.

Has anyone figured out the optimal way to stack toppings in the tortilla so that once rolled and cut the eating situation is optimal? I mean you get a bite of everything.

And with that what do you think is the best ratio of fillings for a burrito??

Best part was the crispy tater tots!

Carnitas crispy but still moist!!

Oddly enough I'm seeing this 2 years after the og poster had posted it, but when my mother was pregnant with me all she crazed was bean burritos from Taco Bell and now I'm in my 30s and for as long as I've remembered I've liked beans, baked, or refried. Just not 16 bean soup, however I think that's more because of ham hocks than beans. I especially have had cravings for bean burritos the last few years constantly. And I almost always prefer beans over meat options on taco bells menu. Idk if it's just a preferred taste or my ADHD/autistic ass just loves bean 😂 but I am moving away from more meat options as I've gotten older. Not a fan of chicken or pork but I'll have it on rare occasions. Sushi and tuna sandwiches are my only fish sources. Steak is pretty much the sole meat to which I'm not vegan or vegetarian. Idk if it's because I genuinely rather eat fruits and vegetables over meats, other than steak and cheeses. But maybe price has something to do with it unconsciously or social media animal farm abuse posts or if I just genuinely after years of consuming meat because that was the main source of protein growing up and now I'm in my mid 30s that I know I can get it from other sources and never really cared for most meat anyhow. Just thought this original post was funny and it hit close to home 😂

Also what ingredients might make you just leave?

Just wanted to share my burrito on the beach. If only this could be everyday. Location: Mission Beach, burrito from Mr. Ruribertos.

I mean, they are good but it’s not like you can’t get burritos as good in other places. It’s like people saying that you can’t get good pizza outside NYC, but even worse.

I know we all love burritos, but in what moments are we eating them? What makes you think I need to go get a burrito?

Shredded chicken, eggs, green, pepper, lettuce, rice, Chihuahua cheese, guacamole, sour cream.

I forgot to soak the beans. So next one will have more chicken, beens, and cilantro. Also this one came out pretty bland, so ill season the chicken with Adobo. Going to have to pick up some corn to add that too.

Cravings

I’m in So Cal. If I charge you $7 for a breakfast burrito what should it have in it?

I say: 3 -4 eggs, bacon, hash browns, cheese and salsa on the side.

Breakfast burrito

Hi everyone,

I have a burrito question I’m hoping some of you great cooks can help me with.

I love burritos and make them quite often, but I’ve never been able to get the wrap right. In restaurants the tortillas seem so soft and pliable, and the staff can fold and roll them tightly, pack in loads of filling, and they still hold together perfectly. Mine, on the other hand, always seem to crack or tear.

I’ve tried warming them in a pan and in the microwave, but they are never quite right. I’m only using tortillas from the supermarket (like Old El Paso or Sainsbury’s own brand), so maybe it’s the brand, they do seem smaller than the ones used in restaurants.

Does anyone have any suggestions on technique, or recommendations for better tortillas to buy in the UK?

Thanks in advance!