Blog

Burritos are definitely one of those foods that define the word versatile. With all of this versatility, there is also room for making mistakes. Whether it’s a burrito that’s falling apart before taking a bite or one that’s packed with too many ingredients, there are ways to improve your burrito.

For starters, burritos may work better for you if you opt for a flour tortilla versus a corn tortilla. The corn tortillas have greater chances of tearing due to their texture while flour tortillas re known for being much more pliable and also larger. You may also wish to consider warming up the flour tortillas so that they’re easier to roll.

As for the filling, there’s really no limit to how creative you can get. However, by getting too carried away you’re increasing the odds of the burrito falling apart or diluting the flavors of the various ingredients you chose. If you’re using a ten-inch tortilla, you may wish to consider no more than one and a half cups of filling.

Do you have any tips for creating the perfect burrito? Feel free to share your expertise in the comments!

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 or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

A food we’ve mentioned before is chilaquiles, a great breakfast for those that are fans of fried tortillas drenched in salsa. In case you forgot about them, here’s a recipe we found.

• Either coriander or cilantro leaves for garnish
• Four tablespoons of vegetable oil
• Half of a sliced avocado (optional)
• Eight quartered corn tortillas
• Half of a diced, small onion
• A cup of either salsa verde or roja
• Pair of tablespoons of crumbled Cotija cheese
• Pair of eggs
• Four tablespoons of crema
• Freshly ground pepper and salt

Using a large frying pan, heat pair of tablespoons of the oil using medium-high heat. In batches, add the quartered tortillas and fry until the chips turn golden on each side, it should take a minute or so. Move the chips over to a paper towel so they can drain.

Using a saucepan over medium heat, add a tablespoon of the oil and then add the salsa, cooking enough so that it warms through. Follow by adding the chips and stir so that the salsa coats the chips.

While this is going on, use a small frying pan to heat the last tablespoon of oil. Crack the eggs in and season them with pepper and salt. Cook for a minute and then turn down the heat to low. Continue to cook for another two minutes or so until the white has set and the edges appear crispy and gold. During the final thirty seconds of cooking, baste the egg white with a spoon using the hot oil to so that the white finishes cooking. Move the fried eggs over to a plate with a spatula.

After serving, top the chilaquiles with the cheese, cilantro, crema, and avocado if you chose to use it.

This update or recipe is provided by tortilla manufacturer Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as tortilla food service or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

If you’re pressed for time but you want to add something different to the lunch menu, this sandwich made of chicken tortillas and jalapeño should do the trick. Here is what you’ll need.

• Pair of skinless and boneless chicken breast halves (roughly four ounces)
• Eight soft lettuce leaves
• Pair of teaspoons of olive oil
• Four flour tortillas of at least six or seven inches
• A dash of black pepper (freshly ground)

Mayonnaise ingredients

• A dash of black pepper (freshly ground) for taste
• 1/3 cup of mayonnaise
• Teaspoon of fresh lime juice
• A small, diced plum potato
• A minced scallion
• Tablespoon of minced jalapeño pepper

Begin by stirring all of the ingredients for the mayonnaise in a small bowl. Have a taste and make seasoning adjustments as necessary. Once it’s ready, put it aside.

Using a pair of plastic wrap sheets, place one of the chicken breast halves and flatten it so the thickness is about a ¼ inch. Do the same for the rest of the chicken.

Use high heat to warm up a stove-top grill pan. Brush one side of each chicken breast using olive oil. Turn down the heat to medium-high and place the chicken on the grill with the oily side face down and then cook for about four minutes. Use the oil to brush the top of the chicken before turning and then cooking for an additional three minutes or until the chicken has lightly browned and is cooked through.

Move the chicken over to a plate and sprinkle using pepper. Slice into strips of a 1/4-inch wide and then cover to ensure it remains warm. Place the tortillas between a pair of paper towels and then microwave on high for at least fifteen seconds or until it has become warm and moist.

Use about three tablespoons of the mayo to spread across each tortilla before topping with a layer of greens. Place the strips of chicken across each tortilla center and then fold the edges over the chicken, ensuring they overlap at the center. Use a toothpick to fasten the tortilla and you’re ready to serve.

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 or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

With a name like Tacos Locos (Spanish for “Crazy Tacos”), this recipe will definitely prove to be quite the delectable surprise. Thankfully, there is nothing crazy involved in preparing them. Here we go!

• Six corn tortillas (six inches)
• Salt
• Six ounces of salsa verde
• Two pounds of pork carnitas
• Olive oil
• Six ounces of salsa roja
• Eighteen ounces of shredded chihuahua cheese
• Six ounces of chopped cilantro and onion

Heat a flattop to 250 degrees before pouring in some of the olive oil, also heat the pork carnitas. Place a pair of tortillas on the flattop. Spread three ounces of the chihuahua cheese on one of the tortillas and then spread the remaining three ounces on top of the other tortilla. Place a 1/3 of the two pounds of the pork carnita that you previously heated.

Add an ounce of the cilantro and onion mix, an ounce of the salsa roja, and an ounce of the salsa verde. Flip the tortilla with the chihuahua cheese over on top of the one with the meat and allow the cheese to melt before serving on a plate.

Feel free to garnish with more salsa if you wish.

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 such as tortilla customized branding, brands like Tacomex and Vedgee, or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

Do you need a good reason to use your Dutch oven more often? With these chicken tacos packed with great flavor, you’ll now have a reason to. The process takes about 45 minutes and it will serve up to four people. Let’s begin.

• Three tablespoons of unsalted butter
• Lime wedges
• Four minced garlic cloves
• Twelve warmed flour tortillas (six inches)
• Pair of teaspoons of minced, canned chipotle chile in adobo sauce
• Pepper and salt
• A ¾ cup of fresh, chopped cilantro
• Teaspoon of yellow mustard
• Half a cup of orange juice
• One and a half pounds of trimmed, skinless and boneless chicken breast
• A tablespoon of Worcestershire sauce

Begin by melting the butter in your Dutch oven using medium-high heat. Add the chipotle and garlic and cook until it becomes fragrant, which should take about thirty seconds. Stir in the Worcestershire, orange juice, and half a cup of cilantro, bringing it to a simmer. Nestle the chicken into a pot and then follow by reducing the heat to medium-low, covering and cooking until the chicken is at 160 degrees. The process should take about fifteen minutes, and make sure that you flip the chicken when you reach the halfway point.

Move the chicken over to a cutting board and allow it to cool a bit before shredding it into bite-size pieces using a pair of forks. Meanwhile, turn up the heat to medium-high and cooking any liquid remaining in the pot until it’s down to ¼ cup, it should take about five minutes. With the heat off, whisk the mustard in, add the chicken and the ¼ cup of cilantro that’s left, and then toss to combine the ingredients. Use salt and pepper for seasoning and to taste and then serve with the line wedges and tortillas.

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 or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.