First attempt at a burrito.

[forktender]

She loves it, she works 4, 10's to 12's and gets 3 full days off per week. I'm retired and I've always been a night owl, so it works out pretty good for us. Personally I hated working night shifts, I couldn't do it for long, she's been working them for the past 10 years.
Dan

 

[bradger]

Grilling the tortillas is good to go. You will know you are improving it as you cook that styrofoam taste out of the tortilla but getting it cooked more by it showing more dark spots, darker spots, and getting the signs that it is getting a little crisp. This will much improve things.

I agree heating the tortilla is a must.

 

[gmc2003]

I agree heating the tortilla is a must.

I agree bradger. I heated the tortilla up for the first time on this one. It was better, however I need to let it go a little longer from what everyone here is telling me.

Chris

 

[forktender]

I like them throw them on the burner to heat them up. I love the char they get from the burner. Then I'll stack them in a pie pan covered with a warm barely moist towel to keep them warm. They stay warm for a good amount of time that way.

 

[gmc2003]

I like them throw them on the burner to heat them up. I love the char they get from the burner. Then I'll stack them in a pie pan covered with a warm barely moist towel to keep them warm. They stay warm for a good amount of time that way.

The moist towel idea is the same advise Chef JJ gave me in an earlier post. We have a gas stove so I think I'll stick with heating them up on the grill(if it's going) or go with Chops idea of using a flat pan. I don't want our tortillas taking the shape of our stoves grate.

Chris

 

[forktender]

The moist towel idea is the same advise Chef JJ gave me in an earlier post. We have a gas stove so I think I'll stick with heating them up on the grill(if it's going) or go with Chops idea of using a flat pan. I don't want our tortillas taking the shape of our stoves grate.

Chris

Do you know what's funny is I didn't read through the whole thread until just a second ago. I was laughing at how similar Chef Jimmy's and my tastes are when it comes to Mexican food.

 

[forktender]

The moist towel idea is the same advise Chef JJ gave me in an earlier post. We have a gas stove so I think I'll stick with heating them up on the grill(if it's going) or go with Chops idea of using a flat pan. I don't want our tortillas taking the shape of our stoves grate.

Chris

I have a gas stove as well, and love the char it gives the tort's. And it literally takes about 10 seconds for each side.
I throw them directly on the burner on high until they start to smoke a bit then turn with tongs and do the same, then into the pie pan, actually I have a tortilla warmer that has a lid, I put a moist cloth napkin into it to keep them nice and limber and warm. You could do the same on the grill.

 

[SmokinVOLfan]

That burrito looks great Chris!

If you are in a pinch or don't have the time they make some pretty good pre-made commercial sauces at the store. Taco bell has a pretty good line. I keep a bottle of their chipotle sauce and fire sauce in my fridge for quick last minute taco nights at the house. Tostitos habanero salsa is pretty good as well.

Now if you got the time homemade is always better!

John

 

[gmc2003]

That burrito looks great Chris!

If you are in a pinch or don't have the time they make some pretty good pre-made commercial sauces at the store. Taco bell has a pretty good line. I keep a bottle of their chipotle sauce and fire sauce in my fridge for quick last minute taco nights at the house. Tostitos habanero salsa is pretty good as well.

Now if you got the time homemade is always better!

John

Thanks John for the tips and like appreciate them. My thinking now is to go with a pre-made brand for the sauce and tortillas. Then work my way up to making my own when I feel I have the basics down(and know what it should kind of taste like). Both those brands are available around here so I'll give them a go. I'll probably try both at the same time to see which one the wife likes best.

Chris

 

[gmc2003]

forktender and Hawging It thanks for the like(s) appreciate them.

Chris

 

[chef jimmyj]

We keep a bottle of Fire Sauce around as well. Has some Heat but not stupid Hot...JJ

 

[smokinbarrles]

im late to the party but im gonna throw out my go-to fish/shrimp taco sauce anyway.

equal parts mayo, sour cream, and slightly less milk (so its not to thin) i usually use 1 cup each
add some lemon juice (cant give exact amount as i dont measure, roughlt 1 lemon worth or slightly less)
2 bunches cillantro
2-3 garlic cloves
a packet of ranch dressing seasoning
and one or more habanero peppers( to taste, i like spice)

blend all of it up and done. Everyone i know who has tried it loves the stuff. its good and a veggie or chip dip too. also it freezes well if you make in a big batch.

 

[chef jimmyj]

Sounds good. Does it get 2-3 Cloves of Garlic? 2-3 Bulbs is 16 to 24 Cloves plus! About 2/3 Cup of Chopped Garlic...JJ

 

[smokinbarrles]

Sounds good. Does it get 2-3 Cloves of Garlic? 2-3 Bulbs is 16 to 24 Cloves plus!...JJ

Good catch! ill edit, Thanks Chef!

 

[gmc2003]

im late to the party but im gonna throw out my go-to fish/shrimp taco sauce anyway.

equal parts mayo, sour cream, and slightly less milk (so its not to thin) i usually use 1 cup each
add some lemon juice (cant give exact amount as i dont measure, roughlt 1 lemon worth or slightly less)
2 bunches cillantro
2-3 garlic cloves
a packet of ranch dressing seasoning
and one or more habanero peppers( to taste, i like spice)

blend all of it up and done. Everyone i know who has tried it loves the stuff. its good and a veggie or chip dip too. also it freezes well if you make in a big batch.

Sounds good Smokin, I always thought you weren't supposed to freeze mayo based dips so I've never done it? Something about the texture changing when you defrost them.

Chris