If there is a dish of Mexican origin that has maintained the same degree of popularity and appeal as a taco, it’s probably the burrito. Interestingly, the word translates to “little donkey” and the name may have been derived from the packs that donkeys were often seen carrying. At its essence the word has come to describe “a rolled, warm tortilla with food inside of it”. Though its roots are Mexican, there is little evidence to determine where the modern burrito originated from.
Today burritos are enjoy by millions of people. In fact, it’s estimated that Americans consume roughly 380+ million burritos every month. After all, they’re incredibly delicious whether they’re eaten dry, wet, baked, grilled, or deep friend into chimichangas. With the fillings and combinations being virtually limitless, there are just a couple of simple rules to make your burrito perfect.
Always go for the best shell. The best tasting burritos typically use flour instead of corn tortillas since their pliability is better and corn tortillas have a tendency of cracking. You’ll also want to make sure that you don’t overstuff your burrito so stick to adding filling to only one quarter of the tortilla. You can find plenty of videos online on how to best wrap one so that it doesn’t fall apart.
For the most nutritious and flavorful burritos, refrain from adding lots of filler ingredients and instead choose items like plant proteins, beans, and vegetables that are nutrient dense.
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee, please call 305-928-1593. Our business hours are 9am to 5pm Monday through Friday Eastern time and we are closed on weekends.
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