Ask A Chef: Burritos At Home


My sister likes to make breakfast burritos for her 9-year-old twin boys but said she has trouble wrapping the tortilla around the filling with the same ease as the teams at El Pelon, Anna’s Taqueria, etc. That’s understandable. She doesn’t have one of those fancy steamers/cheese melters, and is not about to purchase the uni-tasker. Here’s the solution.

The trick is to create the same steamy surroundings, except in your oven. Preheat an oven to 400 degrees. Tear two, 12” x 12” pieces of tin foil and lay one of them flat on a counter. Next, wet a paper towel with warm water and squeeze it until the excess moisture stops dripping. Fold the paper towel into a 6”(ish)-square and place it in the center of the foil then top with your tortilla. Add cheese, if desired, then place the second piece of foil on top. Crimp and seal the edges of the foil squares together making sure that the top piece of foil is not touching the cheese. Bake the foil packet in the oven for 3 minutes and you should have a soft, pliable tortilla with melted cheese on top. Last step is to add your fillings and wrap away.