On the rare occasions I get burritos (I’m more of a taco gal), I usually ask for no rice. Mission-style burritos are notoriously large.
3 Likes
Great… I have a question.
I think I’ve seen recipes where the burrito is fried or grilled after it is filled, is that called something else?? Or can a burrito be fried after filling and folding??
I know the tortilla is fried/cooked prior to filling, I was wondering if it is fried afterwards?? Or is that a taquito?? Or something else??
Please and Thank you!!
1 Like
I’m acquainted, far from an expert/authority!
Many joints grab a big flour tortilla, lay it on the counter and start piling in whatever you ordered. Better places put the tortilla on the hot flat top first to warm it up and melt the layer of cheese, then they move it to their counter to add in the rest.
One place offers chile relleno, I usually say no rice but there’s cheese inside the poblano, I request sour cream, green salsa, chopped cilantro, chopped onions, avocado, refried beans (my daughter much prefers whole pinto beans). So, just meat, cheese, beans, salsa is a regular, the other one is called Super.
At La Taqueria you can request “Dorado” they place it on the flat top to heat up at the end after it’s wrapped up, gets nice and hot. Some places offer “mojado” not for me, they serve it on a plate with a thin Mexican type tomato sauce, means “wet.”
Here the flour tortillas are not fried.
On tv shows I saw in San Antonio TX they sell fried puffy tortillas but I’ve never seen those here. In San Diego they are often served with French fries INSIDE!!
2 Likes
Maybe you’re thinking of a flauta or taquito? Tortillas that are filled with meat, rolled and deep fried.
Flautas are made with flour tortillas, taquitos are corn tortillas.
1 Like
Heating a flour tortilla up to make it pliable before filling it is pretty standard (just on a flat top or steamer). But, that’s not “frying” it. Some places will griddle or toast it after it’s filled. When I think of a “fried” burrito, I’m thinking deep fried. And that’s a chimichanga.
7 Likes
That’s it!!
3 Likes
Yikes! That almost sounds like a full English in a Yorkshire pudding. I can feel my arteries starting to clog 
1 Like
Mea culpa. The error comes from a reliance on Wikipedia as an info source. Yes, I know I should know better…
I will derinitely check out the drying technique on my next go. Sometimes the pudding is well, pudding like in the middle, but only if I make it in the round glass casserole. Thanks for sharing this.
I see burritos rolled and then grilled and slightly flattend with a weight or in a panini press all the time. They call them ‘burritos’, but give you the option to ‘grill’. They look good!
3 Likes
The British(and the West in general) always respect Dishes that are other Cultures “Heritage” 
1 Like
Yes… this is what I think I would like to try. Maybe use a cast iron skillet as the “weight” to hold it down while it sears/grills.
I’ll make up my own “large” tortillas, then fill, then sear/grill them. I think we would like them better with a little crunch to them.
I’m trying to add some variety to the meals I prepare. Although Sunshine isn’t complaining (yet), I don’t want to serve the same old chicken this, pork that - over and over again.
I’m really getting good at making my own tortillas, so I thought I’d try to expand upon that theme.
*** As a side note *** thank you all for the suggestions (up thread). I’m researching taquitos, chimichangas, flautas, etc.
5 Likes
Mrs Harters’ favourite traditional North Indian dish is aloo gobi. She reminds herself that the caulifower is a British colonial import to the country. And that the potato and chill come from Portuguese colonialism.
2 Likes
A baked version of chimichanga is a family favorite. I posted my much-adapted recipe here
3 Likes
Thank you, I printed it out for my recipe binder.
Yes, I need to try to add some kind of variety to our meals.
We have a winner!
1 Like
That’s the idea, Full English to go, in a wrap. Probably slightly less carbs than an over the top breakfast sandwich.
Toby Carvery is a down market national chain in the UK. We only go if we’re travelling and its the only option.
The Pudding Wrap isnt available at the branch nearish to me so, presumably, they’re only doing it at branches in Torkshire. Which is a shame, cos I’d deffo try it (not that I’d schlep the 20 miles to my nearest Toby for it)
2 Likes
