Tacos and burritos-which are really just sandwiches- have a lot in common: They use tortillas (corn or flour for tacos, only flour for burritos); can be filled with meat, chicken, fish, beans, rice, vegetables, salsas, etc.; and are eaten with your hands.
They don’t share the same origins (burritos are a north-of-the-border Tex- Mex invention), but they’re both quick and convenient to make and eat. Both serve brilliantly at a do-it-yourself buffet. Most supermarkets sell a half dozen varieties of tortillas these days, varying in type (corn or flour), size, and flavor. (If you live near a Mexican or Latin market, it’s worth the trip to buy really good tortillas.)
Flour tortillas are soft and subtle, almost neutral in flavor; when fresh, they are delicious and almost fluffy (too often they’re dull and rubbery). You’ll find plain (the most useful), whole wheat, and flavored (and colored) ones, like spinach or tomato. Flour tortillas are almost always served and used soft but are occasionally fried crisp.
Corn tortillas-white, yellow, and sometimes blue- offer more texture and flavor. I always buy raw corn tortillas and cook them myself. Like flour, the fresh ones are completely different from those that sit on the supermarket shelves for weeks at a time.
The best have a fresh corn taste and are soft and pliable. Cooked corn tortillas can be either soft or crisp, depending on your taste or the freshness of the tortilla. Serve them soft if they’re fresh; fry them if they’re stale.
Preparing Tortillas
Soft flour or corn tortillas should be served hot or warm. Warm them over direct heat, like a grill or the flame of a gas stove, turning them every few seconds, or in a dry skillet, turning once; or wrap them in a damp kitchen towel and microwave for about 30 seconds. Keep them hot in a tortilla holder (a shallow round container with a lid) or wrapped in a towel or two.
Corn tortillas are more commonly served crisp, but both fry up nicely. There are two methods: Panfry in a skillet with shallow or deep hot oil, turning when the edges brown (you can mold it into a taco shape when it’s still slightly soft and flexible); or stuff with filling, secure with toothpicks, and panfry in 1/4 inch or so hot oil until both sides are golden. (Drain the tortillas on paper towels for several seconds before serving.)
Filling Tortillas
Don’t overfill. For tacos, a couple of tablespoons of filling does the trick and leaves room for garnishes. Burritos hold more, especially if you use those huge tortillas. Just make sure your first fold comfortably encloses the ingredients.
Rolling a burrito doesn’t take too much skill as long as you don’t overstuff. The solution: Fill it with less stuff or use a larger tortilla. (STEP 1) Put the filling in the middle of the tortilla, slightly off center toward the edge closest to you.
(STEP 2) Fold in the sides a little bit and
(STEP 3) roll up from the edge closest to you, tucking in the sides and the top edge to form a tight roll. Put the burrito seam side down on the plate or wrap the bottom half in foil or wax paper to help keep it together.
Seasoned meat, chicken, and fish are the most common taco fillings. Grilled fillings are most common, though broiled, pan-fried, and deep-fried fillings are all standard. I generally like things chopped up a bit.
Beans and rice are an excellent filling, either on their own or with meat or vegetables; be sure the beans are well seasoned and not too soupy; partially mash whole beans to thicken them if there’s too much liquid. Add more texture by using firmer grains, like wheat berries, instead of rice.
Vegetables are another option, especially when grilled or breaded and fried. You can use just about any vegetable that works with your cooking method
The Toppings
Homemade salsa can improve tacos and burritos immeasurably and don’t forget Crunchy Corn Guacamole , which adds creamy richness, especially valuable when you’re using a vegetable filling.
Shredded lettuce or cabbage, chopped tomatoes, grated cheese (or the more authentic crumbled queso fresco), sour cream (or yogurt), avocados or guacamole, and hot sauces are givens; serve them in bowls on the table for everyone to add as desired.
Tags: Burritos, Filling Tortillas, making tacos, Tacos, toppings for burritos, tortillas