Dos Toros' Oliver Kremer shows us the steps to perfecting the art of rolling a burrito
Why does everyone choose to go out for a burrito? Well, there are several very good reasons — convenience being one, and what seems like a pretty fair price-to-effort ratio being another. In layman's terms, they're not very expensive, and they seem like a lot of work to make. But are they?
You see, we figured that once all the fixings were made or rounded up — salsa, beans, meat or cooked vegetables, rice, guacamole, and cheese — they could be worth not just one but at least two or maybe even three meals. So it may seem like a lot of effort up front, but hey, you've got to use up that 10-pack of tortillas anyway, right? And if you don't feel like, say, soaking and cooking dried beans, many of the components of a burrito have convenient store-bought substitutions — Tostitos salsa, anyone? (Cringe.) Burritos are also a great way to repurpose Sunday's leftover roast chicken or grilled skirt steak for the week.
And if you have what we call "burrito-wrapping anxiety," don't fret. Just watch the video above.
So, what did we make this week? Here are a few highlights:
All of the recipes featured here can be made at home for about $34 or less, excluding the cost of small amounts of basic ingredients such as butter, oil, flour, sugar, salt, pepper, and other dried herbs and spices.
Will Budiaman is the Recipe editor at The Daily Meal. Follow him on Twitter @WillBudiaman.