Burritos

Burritos

by Donna Kelly, Sandra Hoopes

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Product Details

ISBN-13: 9781423639466
Publisher: Smith, Gibbs Publisher
Publication date: 08/01/2015
Pages: 128
Product dimensions: 7.00(w) x 7.10(h) x 0.70(d)

About the Author

Donna Kelly is the author of several cookbooks, including French Toast, 101 Things To Do With a Tortilla, 101 Things To Do With Chicken, 101 Things To Do With Tofu, 101 Things To Do with Canned Soup, and 101 Things To Do With a Toaster Oven. She lives in Provo, Utah.


Sandra Hoopes recently graduated from culinary school with an added pastry certificate. She enjoys taking cooking classes from great chefs in Phoenix, Santa Fe and at the Culinary Institute of America in Hyde Park, New York. Sandra is currently the Foods Editor for the Puma Press in Phoenix.

Read an Excerpt

Burrito Basics

Burritos are traditionally rolled into a bundle for easy transportable eating. Here are instructions for the traditional burrito method—plus a few new styles!


Traditional Rolled Burritos

We use the standard method for rolling burritos. Place filling along the side of the tortilla nearest to you and then roll just a bit; make one complete roll away from you and then tuck sides toward the middle and then continue rolling burrito until filling is completely surrounded by the tortilla, making a cylinder shape. Each of the recipes in this book is designed to make 4 to 6 burritos, depending on how much filling you like in each burrito, using flour tortillas that are 12 inches in diameter.


Crispy Burritos

Roll burritos according to the Traditional Rolled Burritos method above. At the end of the rolling, add a little water with your finger along the edge of the tortilla and then finish rolling and place seam side down on a flat surface. Let sit for a minute or two. Heat a large, nonstick dry skillet over medium heat. Brush burrito lightly with a little vegetable oil and place in skillet, seam side down. Cook until outside of burrito is golden brown, turning with tongs frequently as needed to brown entire outside of burrito. You can also cook on a preheated outdoor grill or grill pan for a unique presentation.


Chimichangas

Roll burritos according to the Traditional Rolled Burritos method. In a deep fryer or large skillet, heat vegetable oil to 350
degrees. Fry the burritos, turning frequently so that all sides are golden brown and crispy.


Burrito Spirals

Roll burritos according to the Traditional Rolled Burritos method. Let sit for a few minutes. Using a large serrated knife,
carefully cut burritos into 2- or 3-inch-thick slices. Using a wide spatula, carefully place slices on serving plates, cut sides up.


Burrito Bowls

You can skip the tortilla and turn all of the recipes in this book into a Burrito Bowl, layering the ingredients in a bowl instead of rolled into a tortilla.


Burrito Jars

One great way to transport a burrito to be eaten later is to make a burrito jar. Layer the ingredients that need to be heated in the bottom of a glass jar. Place ingredients such as lettuce and tomato that do not need heating at the top of the jar. Wrap a tortilla separately and store at room temperature. When ready to assemble the burrito, lay the tortilla on a flat surface and pour out the fresh ingredients that do not need to be heated. Heat the ingredients left in the bottom of the jar in a microwave oven and then spoon onto the burrito. Roll and enjoy!


Freezing Burritos

To freeze burritos for later use, start with room-temperature filling and tortillas. Roll burritos tightly and then freeze on a baking sheet. When fully frozen, wrap in aluminum foil or place in a ziplock bag and freeze. To reheat burrito, bake in foil on a baking sheet at 350 degrees for about 30 minutes.

Table of Contents

Burrito Basics 4

Burrito Tips and Tricks 6

Rise and Shine 11

Updated Classics 22

New South of the Border 41

All-American Classics 62

Around the Globe 86

Sweet Treats 113

Sauces 122

Index 126

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